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Archis Pandya, Björn Thiele, Stephan Köppchen, Andres Zurita-Silva, Björn Usadel and Fabio Fiorani
In recent years, quinoa (Chenopodium quinoa Willd.), an ancient Andean region crop, has received increased research attention because it is an excellent source of nutrients and also of bioactive phenolic compounds, which are potentially beneficial for hu...
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Magdaléna Lacko-Barto?ová, Amandeep Kaur, Lucia Lacko-Barto?ová, Lubomír Kobida, Matej Hudec and Jan Moudrý
The aims of this study were to evaluate and compare the radical scavenging activities (DPPH), phenolic concentrations and concentrations of selected phenolic acids (PAs) of spelt cultivars and breeding lines with common wheat in a three-year controlled f...
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Valeria Menga, Carmela Garofalo, Serafino Suriano, Romina Beleggia, Salvatore Antonio Colecchia, Domenico Perrone, Massimo Montanari, Nicola Pecchioni and Clara Fares
The study investigated the nutritional profile and nutraceutical composition of the seeds (whole and defatted) of two monoecious hemp cultivars (Carmaleonte, Codimono) and one dioecious cultivar (CS) grown during the 2018 and 2019 crop seasons. The pheno...
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Andrea Bassani, Cecilia Fiorentini, Vellingiri Vadivel, Alessandro Moncalvo and Giorgia Spigno
The paper discusses the application of a lignocellulosic fractionation process to recover both antioxidant phenolic compounds and cellulose from wheat straw, where the first hydrolysis step is carried out as an auto-hydrolysis novel process instead of a ...
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Jörg Gerke
In the last three decades, the concept of soil humic substances has been questioned in two main directions. Misinterpretations of CP MAS13C NMR spectroscopy led to the conclusion that soil organic matter is mainly aliphatic, questioning the theory of pol...
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Raisa Pavlyuk,Viktoriya Pogarskaya,Aleksey Pogarskiy,Ekaterina Dudnyk,Svitlana Loseva
Pág. 57 - 65
Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotechnol...
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