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Elsevier电子期刊(20)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
20
条,耗时:小于0.01 秒
在所有数据库中总计命中:
23
条
1.
Reduction of cold damage during cold storage of Hass avocado by a combined use of pre-conditioning and waxing
作者:
Begoñ
;
a Mendieta
;
José
;
Antonio Olaeta
;
Romina
Pedreschi
;
Pedro Undurraga
;
pundurra@ucv.cl" class="auth_mail" title="E-mail the corresponding author
;
pundurra@hotmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Calcium
;
Hydrocooling
;
Lenticel damage
;
Low temperature conditioning
刊名:Scientia Horticulturae
出版年:2016
2.
Reduction of Botrytis cinerea incidence in cut roses (Rosa hybrida L.) during long term transport in dry conditions
作者:
Harmannus Harkema
;
harmannus.harkema@wur.nl
;
Manon G.J. Mensink
;
Dianne P.M. Somhorst
;
Romina
P.
Pedreschi
;
Eelke H. Westra
关键词:
Wet and dry transport
;
Temperature
;
Long-term
;
Botrytis cinerea
;
Postharvest
;
Roses
刊名:Postharvest Biology and Technology
出版年:2013
3.
Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant capacity from maca (Lepidium meyenii)
作者:
David Campos
;
Rosana Chirinos
;
Omar Barreto
;
Giuliana Noratto
;
Romina
Pedreschi
关键词:
Glucosinolates
;
Polyphenols
;
Antioxidant capacity
;
Response surface methodology
;
Maca
;
Lepidium meyenii
刊名:Industrial Crops and Products
出版年:2013
4.
Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity
作者:
Rosana Chirinos
;
Gledy Zuloeta
;
Romina
Pedreschi
;
Eric Mignolet
;
Yvan Larondelle
;
David Campos
关键词:
Plukenetia volubilis
;
Fatty acids
;
Phytosterols
;
Tocopherols
;
Carotenoids
;
Phenolic compounds
;
Antioxidant capacity
刊名:Food Chemistry
出版年:2013
5.
Translational plant proteomics: A perspective
作者:
Ganesh Kumar Agrawal
;
Romina
Pedreschi
;
Bronwyn J. Barkla
;
Laurence Veronique Bindschedler
;
Rainer Cramer
;
Abhijit Sarkar
;
Jenny Renaut
;
Dominique Job
;
R
;
eep Rakwal
关键词:
Biomarker
;
Biodiversity
;
Education awareness
;
Food
;
Nutrition
;
Stress
刊名:Journal of Proteomics
出版年:2012
6.
Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity
作者:
David Campos
;
Indira Betalleluz-Pallardel
;
Rosana Chirinos
;
Ana Aguilar-Galvez
;
Giuliana Noratto
;
Romina
Pedreschi
关键词:
Yacon
;
Smallanthus sonchifolius
;
Accessions
;
Phenolic compounds
;
Antioxidant activity
;
Fructooligosaccharides
刊名:Food Chemistry
出版年:2012
7.
Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
作者:
Emilio Yá
;
bar
1
;
a
;
Romina
Pedreschi
2
;
a
;
Rosana Chirinos
a
;
David Campos
;
a
;
dcampos@lamolina.edu.pe
关键词:
Maca
;
Lepidium meyenii
;
Pre and post-harvest
;
Glucosinolates and myrosinase activity
刊名:Food Chemistry
出版年:2011
8.
Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying
作者:
Rosana Chirinos
a
;
Mauricio Huamá
;
n
a
;
Indira Betalleluz-Pallardel
a
;
Romina
Pedreschi
1
;
a
;
David Campos
;
a
;
dcampos@lamolina.edu.pe"" rel=""nofollow
关键词:
Oxidative stability
;
Phenolic compounds
;
Clinopodium bolivianum
;
Frying
刊名:Food Chemistry
出版年:2011
9.
Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages
作者:
Rosana Chirinos
;
Jorge Galarza
;
Indira Betalleluz-Pallardel
;
Romina
Pedreschi
;
David Campos
关键词:
Camu camu
;
Myrciaria dubia
;
HPLC-PAD
;
Phenolic compounds
;
Ascorbic acid
;
Maturity stages
;
Antioxidant capacity
刊名:Food Chemistry
出版年:2010
10.
Kinetics of extraction of reducing sugar during blanching of potato slices
作者:
Franco
Pedreschi
;
Ximena Travisany
;
Carolina Reyes
;
Elizabeth Troncoso
;
Romina
Pedreschi
关键词:
Blanching
;
Reducing sugars
;
Potato slices
;
Frying
;
Modeling
刊名:Journal of Food Engineering
出版年:2009
1
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