Busca de Publicações
Characterization of the phenolic ripening development of "BRS Vitoria" seedless table grapes using HPLC-DAD-ESI-MS/MS.
Autoria: COLOMBO, R. C.; ROBERTO, S. R.; CRUZ, M. A. da; CARVALHO, D. U. de; YAMAMOTO, L. Y.; NIXDORF, S. L.; PEREZ-NAVARRO, J.; GÓMEZ-ALONSO, S.; SHAHAB, M.; AHMED, S.; GONÇALVES, L. S. A.; ; HERMOSÍN-GUTIÉRREZ, I.
Determining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations of polyphenols. Tab... ...
BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity.
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products us... ...
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Mo... ...