Results 251 to 260 of about 118,203 (301)

ANTHOCYANIN PIGMENTS OF SOUR CHERRIES

Journal of Food Science, 1973
Fresh fruits of tart cherries (Prunus cerasus L. var. Montmorency) were extracted with acidic methanol. The anthocyanin pigments were isolated and purified by conventional paper chromatography. They were identified by spectral and R f data and by acid hydrolysis. The pigments were cy anidin‐3‐
A. J. SHRIKHANDE, F. J. FRANCIS
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The sour taste of cherry-picking

British Journal of Cardiac Nursing, 2006
No one could have missed the news this week that β-blockers are to be phased out in the treatment of hypertension. The update of Hypertension: Management of Hypertension in Adults in Primary Care (National Institute of Health and Clinical Excellence (NICE), 2006) comes just two years after the original guidelines were published, and signify major ...
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Antioxidative activity of anthocyanins from sour cherries

Acta Alimentaria, 2008
The aim of this study was to examine antioxidant activities of the anthocyanins isolated from different sour cherry (Prunus cerasus) cultivars. DPPH radical method and photochemiluminescence detection method were employed. The effect of isolated anthocyanins on peroxidase activity was also investigated.
Bušić, V., Kovač, S., Gašo-Sokač, D., Lepeduš, H.   +3 more
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Simulation model for sour cherry product lines

Computers and Electronics in Agriculture, 2017
Abstract Modelling and simulation are of high importance in agriculture and climate change research. This paper aims to simulate and analyse the sour cherry product lines in Hungary. The model presented below is suitable to analyse the market share, the cost and income relations as well as the relation structure of the sour cherry product lines.
Zoltan Mézes, Karoly Szenteleki, Marta Gaál   +2 more
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Flowering of ‘Oblacinska’ sour cherry clones in Serbia

Acta Horticulturae, 2017
Flowering is one of the most important factors in plant fertility. Fruit set in fruits is directly influenced by the beginning, sequence, flow, duration and abundance of flowering. The objective of this study was to evaluate the variability of flowering in 41 'Oblacinska' sour cherry (Prunus cerasus L.) clones, and to recommend early-flowering ...
Fotirić-Aksić, Milica, Rakonjac, Vera, Cerović, Radosav, Nikolić, D., Colić, Slavica, Meland, Mekjell   +5 more
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SOUR CHERRY RESEARCH AND PRODUCTION IN SERBIA AND MONTENEGRO

Acta Horticulturae, 2008
In Serbia and Montenegro fruit production, sour cherry (Prunus cerasus L.) ranks third with 8.8 million trees of productive age. The average annual production is 86,932 t (9.8 kg/tree), according to statistical data for 2003. About 50% of production is frozen and exported, with the rest for fresh consumption (although a minor amount is used in industry)
Cerović, Radosav, Radičević, Sanja
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IDENTIFICATION OF PHYTOPLASMAS INFECTING SOUR CHERRY IN HUNGARY

Acta Horticulturae, 2001
In summer 1998 symptoms resembling to phytoplasma infection were observed on Prunus mahaleb cv. Cemany in a stone fruit germplasm in Hungary. Four trees of this rootstock cultivar were sampled: on shoots of three declining plants small leaves, yellows and wilting were seen, while one tree was symptomless.
Varga K., Kolber M., Nemeth M., Ember I., Paltrinieri S., Martini M., Bertaccini A., Erdos Z., Biro E.   +8 more
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Isozyme diversity in sour, sweet, and ground cherry

Theoretical and Applied Genetics, 1995
Thirty-six sour (Prunus cerasus L.), sweet (P. avium L.), and ground cherry (P. fruticosa Pall.) selections were evaluated for seven enzyme systems and principal coordinate analysis was used to examine isozyme divergence among these cherry species.
J A, Beaver, A F, Iezzoni, C W, Ramm
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A micropropagation system for sour cherry

Scientia Horticulturae, 1983
Abstract Rapid propagation of sour cherry (Prunus cerasus L. cultivar ‘Chios’ and its selection ‘Ben-Zion’) was obtained by shoot-tip culture. A method is described for large-scale micropropagation involving multiplication by bud proliferation, root initiation and elongation, and transfer of plants to soil.
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Desorption isotherms for sweet and sour cherry

Journal of Food Engineering, 2004
For sorptional data to be useful in simulation and design purposes, they must be represented by equations valid in a range similar than the used in the industrial practice. In this regard sorptional models accounting for the influence of temperature on equilibrium values or desorption isotherms are most valuable.
Mabel Vullioud, Carlos A Márquez, Antonio De Michelis   +2 more
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