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- Grace, Mary H.; Xiong, Jia; Esposito, Debora; Ehlenfeldt, Mark; Lila, Mary Ann
- Food chemistry 2019 v.277 pp. 336-346
- Vaccinium angustifolium; Vaccinium corymbosum; Vaccinium darrowii; Vaccinium virgatum; anthocyanins; antioxidants; blueberries; chemical species; color; crossing; flavanols; flavonols; fruits; genotype; in vitro studies; inducible nitric oxide synthase; interleukin-6; liquid chromatography; mass spectrometry; nitric oxide; phenolic acids; resveratrol; standard deviation
- ... A sensitive and straightforward LC-IT-TOF-MS method was validated for the profiling and simultaneous quantification of anthocyanins, flavan-3-ols, flavonols, phenolic acids, and resveratrol in blueberry genotypes with fruit color ranging from deep purple (Vaccinium angustifolium) to various shades of pink (crosses of V. corymbosum, V. darrowii, and V. ashei). Standard calibration curves were linea ...
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- Collings, Emma R.; Carmen Alamar, M.; Redfern, Sally; Cools, Katherine; Terry, Leon A.
- Food chemistry 2019 v.277 pp. 179-185
- Camellia sinensis; black tea; caffeine; cell respiration; cold; cold storage; color; cultivars; epigallocatechin gallate; flavanols; leaves; mechanical harvesting; physiology; shoots; storage temperature; tea (beverage); theobromine; vapor pressure deficit
- ... Withering is considered a crucial stage of black tea processing. In this study, tea shoots from two cultivars (cvs. Yabukita and Clone 2) were stored at 5 °C, in either a low or high vapour pressure deficit (VPD) environment, to determine the impact of different withering rates on physiology (viz. respiration rate [RR], colour and moisture loss) and biochemical profile (viz. individual catechins, ...
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