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Results 1 to 25 of 12055

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Changes in Fatty Acids, Tocochromanols, Carotenoids and Chlorophylls Content During Flaxseed DevelopmentHERCHI, Wahid; SAKOUHI, Faouzi; BOUKHCHINA, Sadok et al.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 7, pp 1011-1016, issn 0003-021X, 6 p.Article

Significant enhancement in the power-conversion efficiency of chlorophyll co-sensitized solar cells by mimicking the principles of natural photosynthetic light-harvesting complexesWANG, Xiao-Feng; KOYAMA, Yasushi; KITAO, Osamu et al.Biosensors & bioelectronics. 2010, Vol 25, Num 8, pp 1970-1976, issn 0956-5663, 7 p.Article

Relationships between chlorophyll and carotenoid pigments during on- and off-tree ripening of apple fruit as revealed non-destructively with reflectance spectroscopySOLOVCHENKO, Alexei E; CHIVKUNOVA, Olga B; MERZLYAK, Mark N et al.Postharvest biology and technology. 2005, Vol 38, Num 1, pp 9-17, issn 0925-5214, 9 p.Article

Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo)BIANCO-DIAZ, María Teresa; DEL RIO-CELESTINO, Mercedes; MARTINEZ-VALDIVIESO, Damián et al.Food chemistry. 2014, Vol 164, pp 301-308, issn 0308-8146, 8 p.Article

Pigments profile in monovarietal virgin olive oils from various Italian olive varietiesGIUFFRIDA, Daniele; SALVO, Francesco; SALVO, Andrea et al.Food chemistry. 2010, Vol 124, Num 3, pp 1119-1123, issn 0308-8146, 5 p.Article

Relation Between Oxidative Stability and Composition in Argentinian Olive OilsCECI, Liliana N; CARELLI, Amalia A.Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 10, pp 1189-1197, issn 0003-021X, 9 p.Article

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas : change of enzyme activity, ascorbic acid and chlorophylls during frozen storageGÖOKMEN, Vural; BAHCECI, K. Savas; SERPEN, Arda et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 8, pp 903-908, issn 0023-6438, 6 p.Article

Elevated sunlight promotes ripening-associated pigment changes in apple fruitSOLOVCHENKO, Alexei E; AVENCHEVA, Olga V; MERZLYAK, Mark N et al.Postharvest biology and technology. 2006, Vol 40, Num 2, pp 183-189, issn 0925-5214, 7 p.Article

Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table OlivesGALLARDO-GUERRERO, Lourdes; GANDUL-ROJAS, Beatriz; MORENO-BAQUERO, J. M et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 15, pp 3737-3747, issn 0021-8561, 11 p.Article

Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varietiesPOP, Raluca Maria; WEESEPOEL, Yannick; SOCACIU, Carmen et al.Food chemistry. 2014, Vol 147, pp 1-9, issn 0308-8146, 9 p.Article

Synergistic effect of auxins and brassinosteroids on the growth and regulation of metabolite content in the green alga Chlorella vulgaris (Trebouxiophyceae)BAJGUZ, Andrzej; PIOTROWSKA-NICZYPORUK, Alicja.Plant physiology and biochemistry (Paris). 2013, Vol 71, pp 290-297, issn 0981-9428, 8 p.Article

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasonsCRIADO, Maria-Nieves; ROMERO, Maria-Paz; CASANOVAS, Maria et al.Food chemistry. 2008, Vol 110, Num 4, pp 873-880, issn 0308-8146, 8 p.Article

Primary productivity, differential size fraction and pigment composition responses in two Southern Ocean in situ iron enrichmentsLANCE, V. P; HISCOCK, M. R; HILTING, A. K et al.Deep-sea research. Part 1. Oceanographic research papers. 2007, Vol 54, Num 5, pp 747-773, issn 0967-0637, 27 p.Article

Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant heightLISIEWSKA, Zofia; KMIECIK, Waldemar; KORUS, Anna et al.Journal of food composition and analysis (Print). 2006, Vol 19, Num 2-3, pp 134-140, issn 0889-1575, 7 p.Article

Modelling phytoplankton deposition to Chesapeake Bay sediments during winter-spring: interannual variability in relation to river flowHAGY, James D; BOYNTON, Walter R; JASINSKI, David A et al.Estuarine, coastal and shelf science (Print). 2005, Vol 62, Num 1-2, pp 25-40, issn 0272-7714, 16 p.Article

Spectrophotometric and Chromatographic Assessment of Contributions of Carotenoids and Chlorophylls to the Total Antioxidant Capacities of Plant FoodsBASKAN, Kevser Sözgen; TÜTEM, Esma; ÖZER, Nihat et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 47, pp 11371-11381, issn 0021-8561, 11 p.Article

Maturity prediction of intact bell peppers by sensor fusionIGNAT, Timea; ALCHANATIS, Victor; SCHMILOVITCH, Ze'ev et al.Computers and electronics in agriculture. 2014, Vol 104, pp 9-17, issn 0168-1699, 9 p.Article

Glutathione plays a role in protecting leaves of Salvinia minima from Pb2+ damage associated with changes in the expression of SmGS genes and increased activity ofGSESTRELLA-GOMEZ, Neyi E; SAURI-DUCH, Enrique; ZAPATA-PEREZ, Omar et al.Environmental and experimental botany. 2012, Vol 75, pp 188-194, issn 0098-8472, 7 p.Article

Formation of oxidised chlorophyll catabolites in olivesVERGARA-DOMINGUEZ, Honorio; GANDUL-ROJAS, Beatriz; ROCA, Maria et al.Journal of food composition and analysis (Print). 2011, Vol 24, Num 6, pp 851-857, issn 0889-1575, 7 p.Conference Paper

Determination of chlorophylls and their derivatives in Gynostemma pentaphyllum Makino by liquid chromatography-mass spectrometryHUANG, S. C; HUNG, C. F; WU, W. B et al.Journal of pharmaceutical and biomedical analysis. 2008, Vol 48, Num 1, pp 105-112, issn 0731-7085, 8 p.Article

Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stabilityTURA, Debora; GIGLIOTTI, Carmen; PEDO, Stefano et al.Scientia horticulturae. 2007, Vol 112, Num 1, pp 108-119, issn 0304-4238, 12 p.Article

Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storageLISIEWSKA, Zofia; KMIECIK, Waldemar; SŁUPSKI, Jacek et al.Food chemistry. 2004, Vol 84, Num 4, pp 511-518, issn 0308-8146, 8 p.Article

Investigation of the properties of oil at the bleaching unit of an oil refineryKAYNAK, G; ERSOZ, M; KARA, H et al.Journal of colloid and interface science. 2004, Vol 280, Num 1, pp 131-138, issn 0021-9797, 8 p.Article

Rapid separation of chlorophylls a and b and their demetallated and dephytylated derivatives using a monolithic silica C18 column and a pyridine-containing mobile phaseGARRIDO, José L; RODRIGUEZ, Francisco; CAMPANA, Emilia et al.Journal of chromatography. 2003, Vol 994, Num 1-2, pp 85-92, issn 0021-9673, 8 p.Article

The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetablesSANCHEZ, Celia; BARANDA, Ana Beatriz; DE MARANON, Iñigo Martínez et al.Food chemistry. 2014, Vol 163, pp 37-45, issn 0308-8146, 9 p.Article

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