Résultats pour : "Anthocyane"
Nombre de documents : 4.
2020
Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution.
Jimenez Nadiarid, Bassama Joseph, Soto Marvin, Dornier Manuel, Pérez Ana Mercedes, Vaillant Fabrice, Bohuon Philippe.
2020.
International Journal of Food Science and Technology, 55 (6), n.spéc. Advances in Recovery Bioactive Compounds from Potato Wastes: Processing Technologies and Applications : 2551-2561.
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Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge.
Quesada-Morúa María S., Hidalgo Olman, Morera Jéssica, Rojas Gustavo, Perez Ana, Vaillant Fabrice, Fonseca Lidiette.
2020.
Journal of Berry Research, 10 (3) : 459-474.
2019
Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage.
Achir Nawel, Sinela André Mundombe, Mertz Christian, Fulcrand Hélène, Dornier Manuel.
2019.
Food Chemistry, 271 : 536-542.
Physicochemical characteristics and polyphenolic compounds of cultivated blackberries in Costa Rica.
Soto Marvin, Pérez Ana Mercedes, Del Milagro Cerdas María, Vaillant Fabrice, Acosta Oscar.
2019.
Journal of Berry Research, 9 (2) : 283-296.
