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  1. Article: Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

    Martín-Gómez, J. / Varo, M. A. / Mérida, J. / Serratosa, M. P.

    LWT - food science and technology

    2020  Volume 120, Issue -, Page(s) 108931

    Language English
    Document type Article
    ZDB-ID 2169058-3
    ISSN 0023-6438
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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  2. Article: Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

    Martin-Gômez, J. / Garcia-Martinez, T. / Varo, M. A. / Merida, J. / Serratosa, M. P.

    LWT - food science and technology

    2021  Volume 146, Issue -, Page(s) 111661

    Language English
    Document type Article
    ZDB-ID 2169058-3
    ISSN 0023-6438
    Database Current Contents Nutrition, Environment, Agriculture

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article: The influence of berry perforation on grape drying kinetics and total phenolic compounds

    Martin-Gomez, J. / Varo, M. A. / Merida, J. / Serratosa, M. P.

    Journal of the Science of Food and Agriculture

    2019  Volume 99, Issue 9, Page(s) 4260–4266

    Abstract: grape; chamber‐drying; kinetic models; total phenolic compounds; antioxidant activity. ...

    Institution Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Cordoba, Spain
    Abstract grape; chamber‐drying; kinetic models; total phenolic compounds; antioxidant activity.
    Language English
    Document type Article
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.9657
    Database Viticulture and Oenology Abstracts

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  4. Article: Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products

    Varo, M. A / Jacotet-Navarro, M / Serratosa, M. P / Mérida, J / Fabiano-Tixier, A.-S / Bily, A / Chemat, F

    Waste and biomass valorization. 2019 July, v. 10, no. 7

    2019  

    Abstract: In this paper, the effect of ultrasound assisted extraction (UAE) combined with stirring and conventional technique of maceration of wild bilberry juice by-products has been studied. Juice by-products were subjected to conventional maceration by stirring, ...

    Abstract In this paper, the effect of ultrasound assisted extraction (UAE) combined with stirring and conventional technique of maceration of wild bilberry juice by-products has been studied. Juice by-products were subjected to conventional maceration by stirring, and ultrasound probe using four different ultrasonic intensities (4.4, 9.4, 13.4 and 16.7 W cm− 2). The anthocyanins and flavonol profile of the obtained extracts were studied by HPLC-DAD. UAE resulted in a decrease of monomeric anthocyanins. However, the total phenolic compounds was higher when ultrasound was used and the extracts obtained with this “green” technology were more antioxidants than the extracts obtained by conventional maceration. Lab parameters and absorbances at 420 and 520 nm showed greater recovery of yellow and red compounds when the ultrasonic intensity was higher.
    Keywords Vaccinium myrtillus ; anthocyanins ; antioxidants ; bilberries ; byproducts ; flavonols ; fruit juices ; high performance liquid chromatography ; maceration ; mixing ; phenolic compounds ; ultrasonic treatment ; ultrasonics
    Language English
    Dates of publication 2019-07
    Size p. 1945-1955.
    Publishing place Springer Netherlands
    Document type Article
    ZDB-ID 2541900-6
    ISSN 1877-265X ; 1877-2641
    ISSN (online) 1877-265X
    ISSN 1877-2641
    DOI 10.1007/s12649-018-0207-z
    Database NAL-Catalogue (AGRICOLA)

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  5. Article: Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes

    Marquez, A. / Perez-Serratosa, M. / Varo, M. A. / Merida, J.

    Journal of Agricultural and Food Chemistry

    2014  Volume 62, Issue 31, Page(s) 7897–7902

    Abstract: 32191] ...

    Institution Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd, Marie Curie, Campus of Rabanales, E-14014 Cordoba, Spain
    Abstract [32191]
    Language English
    Document type Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/jf502235b
    Database Viticulture and Oenology Abstracts

    Kategorien

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