Results 121 to 129 of about 562 (129)

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  

HPLC–PDA–MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits

Journal of Agricultural and Food Chemistry, 2007
Veridiana V De Rosso, Adriana Z Mercadante   +1 more
exaly  

Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit, and its biological activity

Food Chemistry, 2013
Lucimara Mach C Cordeiro
exaly  

A comparative study of mucilage and pulp polysaccharides from tamarillo fruit (Solanum betaceum Cav.)

Plant Physiology and Biochemistry, 2016
Lucimara Mach C Cordeiro
exaly  

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

Food Chemistry, 2009
Nelson Hurtado, M Lourdes González-Miret, M Luisa Escudero-Gilete   +2 more
exaly  

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo ( Solanum betaceum Cav.) hydrocolloids

Food Chemistry, 2016
Sri Puvanesvari Gannasin, Noranizan Mohd Adzahan, Shuhaimi Mustafa   +2 more
exaly  

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Food Chemistry, 2010
exaly  

Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)

Carbohydrate Polymers, 2016
exaly  

Evaluation of the effect of ripening on the sensory quality and properties of tamarillo (Cyphomandra betaceae) fruits

Journal of Food Engineering, 2007
exaly