Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR.
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Singlet oxygen quenching by anthocyanin's flavylium cations.Antioxidant and associated capacities of Camu camu (Myrciaria dubia): a systematic review.De novo assembly and functional annotation of Myrciaria dubia fruit transcriptome reveals multiple metabolic pathways for L-ascorbic acid biosynthesisRecent Advances in Anthocyanin Analysis and Characterization.Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits.Chemical Characterization and in Vitro Antibacterial Activity of Myrcianthes hallii (O. Berg) McVaugh (Myrtaceae), a Traditional Plant Growing in Ecuador.Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder.Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus.Isolation of high-quality total RNA from leaves of Myrciaria dubia "CAMU CAMU".Effects of diet supplementation with Camu-camu (Myrciaria dubia HBK McVaugh) fruit in a rat model of diet-induced obesity.Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps.The transillumination technique as a method for the assessment of spermatogenesis using medicinal plants: the effect of extracts of black maca (Lepidium meyenii) and camu camu (Myrciaria dubia) on stages of the spermatogenic cycle in male rats.Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice.Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia).Consumption of açai (Euterpe oleracea Mart.) functional beverage reduces muscle stress and improves effort tolerance in elite athletes: a randomized controlled intervention study.Gene expression and enzyme activities of the D-mannose/L-galactose pathway influence L-ascorbic acid content in Myrciaria dubia
P2860
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P2860
Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh
2005年學術文章
@zh-hant
name
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@en
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@nl
type
label
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@en
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@nl
prefLabel
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@en
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@nl
P2093
P356
P1476
Determination of anthocyanins ...... by HPLC-PDA, HPLC-MS, and NMR.
@en
P2093
Cinthia Fernanda Zanatta
Elyana Cuevas
Florinda O Bobbio
Peter Winterhalter
P304
P356
10.1021/JF051357V
P407
P577
2005-11-01T00:00:00Z