Gotowa bibliografia na temat „Glycoside de flavanone amers”
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Artykuły w czasopismach na temat "Glycoside de flavanone amers"
Lewinsohn, Efraim, Lothar Britsch, Yehuda Mazur i Jonathan Gressel. "Flavanone Glycoside Biosynthesis in Citrus". Plant Physiology 91, nr 4 (1.12.1989): 1323–28. http://dx.doi.org/10.1104/pp.91.4.1323.
Pełny tekst źródłaAquino, Rita, M. Letizia Ciavatta, Francesco De Simone i Cosimo Pizza. "A flavanone glycoside from Hamelia patens". Phytochemistry 29, nr 7 (styczeń 1990): 2359–60. http://dx.doi.org/10.1016/0031-9422(90)83076-d.
Pełny tekst źródłaTakahashi, Hironobu, Sachiyo Hirata, Hiroyuki Minami i Yoshiyasu Fukuyama. "Triterpene and flavanone glycoside from Rhododendron simsii". Phytochemistry 56, nr 8 (kwiecień 2001): 875–79. http://dx.doi.org/10.1016/s0031-9422(00)00493-3.
Pełny tekst źródłaIntekhab, Javed, Mohammad Aslam, Vivek Bhadauria i Preeti Singh. "A new flavanone glycoside from Clausena pentaphylla". Chemistry of Natural Compounds 48, nr 4 (wrzesień 2012): 568–69. http://dx.doi.org/10.1007/s10600-012-0312-3.
Pełny tekst źródłaChen, R. C., G. B. Sun, J. Wang, H. J. Zhang i X. B. Sun. "Naringin protects against anoxia/reoxygenation-induced apoptosis in H9c2 cells via the Nrf2 signaling pathway". Food & Function 6, nr 4 (2015): 1331–44. http://dx.doi.org/10.1039/c4fo01164c.
Pełny tekst źródłaJangwan, J. S., i R. P. Bahuguna. "Puddumin-B, a New Flavanone Glycoside fromPrunus cerasoides". International Journal of Crude Drug Research 27, nr 4 (styczeń 1989): 223–26. http://dx.doi.org/10.3109/13880208909116906.
Pełny tekst źródłaZou, Wei, Yonggang Wang, Haibin Liu, Yulong Luo, Si Chen i Weiwei Su. "Melitidin: A Flavanone Glycoside from Citrus grandis ‘Tomentosa’". Natural Product Communications 8, nr 4 (kwiecień 2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800411.
Pełny tekst źródłaDiao, Shengbao, Mei Jin, Chun Shi Jin, Cheng-Xi Wei, Jinfeng Sun, Wei Zhou i Gao Li. "A new flavanone glycoside isolated from Tournefortia sibirica". Natural Product Research 33, nr 20 (22.12.2018): 3021–24. http://dx.doi.org/10.1080/14786419.2018.1512995.
Pełny tekst źródłaChen, Yu-Jie, Guo-Yong Xie, Guang-Kai Xu, Yi-Qun Dai, Lu Shi i Min-Jian Qin. "Chemical Constituents of Pyrrosia calvata". Natural Product Communications 10, nr 7 (lipiec 2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000714.
Pełny tekst źródłaOkwu, D. E., i F. N. I. Morah. "Isolation and Characterization of Flavanone Glycoside 4I,5, 7-Trihydroxy Flavanone Rhamnoglucose from Garcinia kola Seed". Journal of Applied Sciences 7, nr 2 (1.01.2007): 306–9. http://dx.doi.org/10.3923/jas.2007.306.309.
Pełny tekst źródłaRozprawy doktorskie na temat "Glycoside de flavanone amers"
Ben, Zid Malek. "Etude de la déshydratation osmotique pour la formulation et la stabilisation d’écorces de bigarades (Citrus aurantium)". Electronic Thesis or Diss., Montpellier, SupAgro, 2016. http://www.theses.fr/2016NSAM0007.
Pełny tekst źródłaThe main objective of this study is to modulate the excessive bitterness of bitter orange peels using the technique of osmotic dehydration. The examined treatments are the dehydration-impregnation by soaking in sucrose solutions (DII) (60 ° Brix -50 ° C, 60 ° Brix- 25 ° C, 40 ° Brix- 25 ° C, 6h) and the dry osmotic dehydration (DS) (granulated sucrose -25 ° C, 6 h). Two blanching methods are also investigated in order to improve the performance of the osmotic dehydration: steam blanching (100 ° C, 5 min) and water blanching (85 ° C-60 min and 95 ° C-10 min). The blanching-osmotic dehydration combined treatments are VDII, EDII, VDS, EDS where V: (steam blanching - 5 min), E: (water blanching at 95 ° C - 6 min ), DII: (25 ° C-60 ° Brix- 4h) and DS (25 ° C granulated sucrose -4h). The study of the mass transfers including bitter compounds is based on a kinetic approach. The quantitative analysis of these compounds is carried out with high-performance liquid chromatography. Microscopic examination of blanched and osmotically dehydrated peels was performed to evaluate their porosity. The sensory profile of peels obtained by different osmotic treatments (DS, VDS, EDS, DII, VDII, EDII) was established in order to distinguish the differences between products and to control the effectiveness of each treatment on bitterness modulation. The main bitter flavanone glycosides identified in the peels are neoeriocitrin, naringin, and neohesperidin with predominance of the last two compounds. The high porosity of the peels (0.43 (0.06)) promotes the imbibition of external liquid during water blanching and during DII in low concentrated solutions (40 ° Brix). This phenomenon was also observed during the first hour of the DII in high sugar concentrated solutions (60° Brix). Significant losses of bitter compounds are noted during water blanching and also during osmotic treatments. This interesting result shows that the osmotic dehydration could modulate the bitterness of the peels either by promoting sugar uptake or flavanones glycosides loss. However, the DIi elicited higher loss of bitter compounds than DS. By contrast, the steam blanching showed good retention of bitter compounds. Both blanching methods accelerate and increase water loss. However, only water blanching increases sugar gains during DII and DS treatments. Losses of bitter compounds are increased either by steam or blanching water, but the latter gave rise to much higher losses than the former. The results of sensory evaluation showed significant differences between the products. Coupling water blanching to either DS or DII treatments yielded to high sweetened peels with low bitter taste intensity. These products are the most appreciated ones