Keywords: Arabinan; Arabinogalactan; Mucilage; Pectins; Solanum betaceum; Tamarillo; Xylan
مقالات ISI (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)
Keywords: Solanum betaceum; Tamarillo; Pectin; Gel; Rheology
Structure of an arabinogalactan from the edible tropical fruit tamarillo (Solanum betaceum) and its antinociceptive activity
Keywords: Tamarillo; Solanum betaceum; Type I Arabinogalactan; Highly-methoxylated homogalacturonan; Antinociceptive effect
Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit, and its biological activity
Keywords: Tamarillo; Solanum betaceum; Galactoarabinoglucuronoxylan; Antinociceptive activity;
Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat
Keywords: Tamarillo epicarp; Solanum betaceum; Cyphomandra betacea; Supercritical fluid extraction; Antioxidant activity; Lipid oxidation; Cooked beef meat
Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits
Keywords: Anthocyanins; Solanum betaceum; Tamarillo; Rubus glaucus Benth.; Andes berry;
Biotechnology of tamarillo (Cyphomandra betacea): From in vitro cloning to genetic transformation
Keywords: Andean fruit; Biotechnology; Solanaceae; Somatic embryogenesis; Solanum betaceum
Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)
Keywords: Anthocyanins; Solanum betaceum; Tamarillo fruit; Tree tomato; Colour; Stability; Antioxidant
Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits
Keywords: Solanum quitoense; Solanum betaceum; Rubus glaucus; Rubus adenotrichus; Phenolic compounds; Carotenoids; HPLC-MS; ORAC; Food composition; Food analysis
Colour and flavour changes during osmotic dehydration of fruits
Keywords: Osmotic dehydration; Rubus glaucus; Solanum betaceum; Natural additives; Tristimulus colorimetry