UB Paderborn / Katalog / Suche / in CDI

Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Food chemistry, 2010-01, Vol.118 (2), p.377-383

2010

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Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs

Journal of food composition and analysis, 2014-11, Vol.36 (1-2), p.59-65

2014

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Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle

Animal (Cambridge, England), 2015-07, Vol.9 (7), p.1230-1238

2015

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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Food chemistry, 2011-06, Vol.126 (4), p.1862-1869

2011

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Chromatic characterization of anthocyanins from red grapes—I. pH effect

Food chemistry, 1998-12, Vol.63 (4), p.491-498

1998

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Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Food research international, 2005-01, Vol.38 (8), p.931-936

2005

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Relationship between the colour and the chemical structure of carotenoid pigments

Food chemistry, 2007, Vol.101 (3), p.1145-1150

2007

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Review: Analysis of carotenoids in orange juice

Journal of food composition and analysis, 2007-11, Vol.20 (7), p.638-649

2007

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Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability

Meat science, 2014-10, Vol.98 (2), p.187-192

2014

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Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

Journal of food engineering, 2007-04, Vol.79 (3), p.758-764

2007

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Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1347-1355

2007

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Geometrical isomers of violaxanthin in orange juice

Food chemistry, 2007, Vol.104 (1), p.169-175

2007

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Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

Food chemistry, 2007, Vol.101 (1), p.177-184

2007

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Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

Journal of food composition and analysis, 2011-09, Vol.24 (6), p.837-844

2011

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HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion ( Taraxacum officinale F. Weber ex Wiggers)

Phytochemistry (Oxford), 2006-04, Vol.67 (8), p.771-777

2006

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Rapid Assessment of Vitamin A Activity through Objective Color Measurements for the Quality Control of Orange Juices with Diverse Carotenoid Profiles

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.2808-2815

2007

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Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale

Journal of food engineering, 2007-05, Vol.80 (1), p.327-335

2007

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Identification of Isolutein (Lutein Epoxide) as cis-Antheraxanthin in Orange Juice

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9369-9373

2005

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Identification of Zeinoxanthin in Orange Juices

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6362-6367

2005

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Instrumental measurement of orange juice colour: a review

Journal of the science of food and agriculture, 2005-04, Vol.85 (6), p.894-901

2005

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Does the carotenoid neoxanthin occur in orange juice?

Food chemistry, 2008-03, Vol.107 (1), p.49-54

2008

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Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Journal of the American Oil Chemists' Society, 2004-05, Vol.81 (5), p.447-453

2004

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Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background

Food quality and preference, 2005-07, Vol.16 (5), p.471-478

2005

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Characterization and quantification of the hydrocarbons fraction of the subcutaneous fresh fat of Iberian pig by off-line combination of high performance liquid chromatography and gas chromatography

Journal of Chromatography A, 2006-08, Vol.1123 (1), p.82-91

2006

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A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype

Grasas y aceites (Sevilla), 2008-10, Vol.59 (4), p.327-336

2008

Volltextzugriff (PDF)

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Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs

Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Chromatic characterization of anthocyanins from red grapes—I. pH effect

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Relationship between the colour and the chemical structure of carotenoid pigments

Review: Analysis of carotenoids in orange juice

Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability

Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

Geometrical isomers of violaxanthin in orange juice

Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion ( Taraxacum officinale F. Weber ex Wiggers)

Rapid Assessment of Vitamin A Activity through Objective Color Measurements for the Quality Control of Orange Juices with Diverse Carotenoid Profiles

Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale

Identification of Isolutein (Lutein Epoxide) as cis-Antheraxanthin in Orange Juice

Identification of Zeinoxanthin in Orange Juices

Instrumental measurement of orange juice colour: a review

Does the carotenoid neoxanthin occur in orange juice?

Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background

Characterization and quantification of the hydrocarbons fraction of the subcutaneous fresh fat of Iberian pig by off-line combination of high performance liquid chromatography and gas chromatography

A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype

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