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Listar por palabra clave "Berries"

Mostrando ítems 1-5 de 5

A novel approach to upgrade infrared spectroscopy calibrations for nutritional contents in fresh grapevine organs

van Wyngaard, Elizma; Blancquaert, Erna; Nieuwoudt, Hélène; Aleixandre Tudo, José (Elsevier, 2023-08)

[EN] Infrared spectroscopy is widely used in viticulture. Spectroscopy correlates spectral properties with reference data to obtain calibrations later used to predict the analyte content in new samples with a single spectral ...
Essential OIl Composition of Berries and Leaves of Juniperus Oxycedrus ssp Oxycedrus L. from two Typical Substrates of Valencia (Spain)

Llorens Molina, Juan Antonio; Vacas González, Sandra; Sabater, José (2016)

[EN] Essential oil (EO) of berries and leaves of Juniperus oxycedrus ssp. oxycedrus L. is characterized by the predominance of hydrocarbon monoterpenes and ¿-pinene as the major compound. Nevertheless, a noticeable ...
Essential oil composition of berries of Juniperus oxycedrus L. ssp. oxycedrus according to their ripening stage

Llorens Molina, Juan Antonio; Ygueravide, Begoña; Vacas, Sandra (Taylor & Francis, 2019)

[EN] Some essential oils (EOs) can be extracted from berries of different species, and their composition depends on their maturation level. In this work, these parameters were correlated forJuniperus oxycedrusL ssp.oxycedrus. ...
Expression and function of the bHLH genes ALCATRAZ and SPATULA in selected Solanaceae species

Ortiz-Ramirez, Clara Inés; Giraldo, Marco A.; FERRANDIZ MAESTRE, CRISTINA; Pabon-Mora, Natalia (Blackwell Publishing, 2019-08)

[EN] The genetic mechanisms underlying fruit development have been identified in Arabidopsis and have been comparatively studied in tomato as a representative of fleshy fruits. However, comparative expression and functional ...
Uso de subproductos de frutos rojos en la elaboración de diferentes alimentos

Clemente García, Laura (Universitat Politècnica de València, 2020-12-28)

[ES] En la actualidad, es cada vez mayor la demanda de productos beneficiosos para la salud, además de apetecibles, deben presentar buenas propiedades sensoriales y tecnológicas. Es por ello, que surge la necesidad, por ...