Results 171 to 179 of about 2,056 (179)

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

Food Chemistry, 2012
Coralia Osorio, Nelson Hurtado, Corinna Dawid   +2 more
exaly  

Chitosan coatings to control soft mold on fresh blackberries (Rubus glaucus Benth.) during postharvest period

Scientia Horticulturae, 2020
Rosa Vilaplana, Jessica Guevara
exaly  

Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry

Journal of Agricultural and Food Chemistry, 2007
Véronique Cheynier
exaly  

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

European Food Research and Technology, 2013
Diana Sinuco, Martin Steinhaus, Coralia Osorio   +2 more
exaly  

Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion

Food Chemistry, 2019
Katherine Montaña-Oviedo, Carlos-Eduardo Narváez-Cuenca   +1 more
exaly  

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

Frontiers in Nutrition
Eduardo Tejera, Celestino Santos-Buelga, Ana M González-Paramás   +2 more
exaly  

Volatile constituents from Andes berry (Rubus glaucus benth)

Journal of High Resolution Chromatography, 1996
exaly  

DESCRIPCIÓN DE ENFERMEDADES QUE ATACAN LA MORA DE CASTILLA (Rubus glaucus Benth.) EN VENEZUELA

2020
Cedeño, Luis, Arellano, Romina Ruiz
openaire   +1 more source

Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth)

Journal of Food Engineering, 2005
exaly