Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

577.127.4 --- 547.12 --- 547.972.3 <063> --- Bioflavonoids --- -Vitamin P --- Flavonoids --- Vitamins --- Isoprenoids and flavonoid metabolism --- Carbon bonds. Arrangement of carbon atoms in the molecule --- Flavonol pigments. Quercitrin. Quercetin. Xanthorhamnin. Rhamnetin. Rhamnazin--Congressen --- Congresses --- -Isoprenoids and flavonoid metabolism --- 547.972.3 <063> Flavonol pigments. Quercitrin. Quercetin. Xanthorhamnin. Rhamnetin. Rhamnazin--Congressen --- 547.12 Carbon bonds. Arrangement of carbon atoms in the molecule --- 577.127.4 Isoprenoids and flavonoid metabolism --- -547.12 Carbon bonds. Arrangement of carbon atoms in the molecule --- Vitamin P --- Flavonoids. --- Natural products. --- Natural products --- Phytochromes

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, “Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation”, consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included.

Research & information: general --- HPLC-DAD-MS --- 5,6-/5,8-epoxyxanthophylls --- elicitors --- pheophytins --- chlorophylls --- vineyard aspect --- vineyard topography --- vine vigor --- heat accumulation --- temperature --- photosynthetically active radiation --- lutein --- neoxanthin --- β-carotene --- carotenoids --- traditional food --- light-emitting diodes --- pulsed electric field --- zeaxanthin --- flavonoid --- carotenoid --- salicylic acid --- methyl jasmonate --- citrus fruit --- juice sacs --- eugenol --- photoprotection --- provitamin A --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, “Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation”, consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included.

HPLC-DAD-MS --- 5,6-/5,8-epoxyxanthophylls --- elicitors --- pheophytins --- chlorophylls --- vineyard aspect --- vineyard topography --- vine vigor --- heat accumulation --- temperature --- photosynthetically active radiation --- lutein --- neoxanthin --- β-carotene --- carotenoids --- traditional food --- light-emitting diodes --- pulsed electric field --- zeaxanthin --- flavonoid --- carotenoid --- salicylic acid --- methyl jasmonate --- citrus fruit --- juice sacs --- eugenol --- photoprotection --- provitamin A --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

Research & information: general --- confectionery fats --- positional isomers --- silver-ion HPLC --- triglycerides --- high performance liquid chromatography --- UV detection --- multivariate calibration --- food authentication --- olive oils --- fraud quantitation --- controlled environment --- far infrared irradiation (FIR) --- light emitting diode (LED) light --- flavonoid --- soybean sprouts --- food and feed analysis --- liquid chromatography --- challenges --- nutritional analysis --- additives --- contaminants --- polyphenols --- protected designation of origin --- coupages --- sparkling wine (cava) --- characterization --- chemometrics --- Passifloraceae --- Solanaceae --- hypoglycaemic --- α-amylase --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The recognition of the exceptional chemical and biological properties of vanadium compounds has led, in recent decades, to extensive research exploring their chemistry, biochemistry, and medicinal chemistry. Due to the prospective application of vanadium compounds as therapeutic agents against diseases such as diabetes, cancer and those provoked by parasites and bacteria, vanadium coordination chemistry and biochemistry has been an area of extensive research. Currently, the most promising potential uses of vanadium compounds are as nutritional supplements and as anticancer agents potentiated by immunotherapy. Nevertheless, researchers from all over the world are dedicating their efforts to vanadium research related to other potential therapeutic applications of vanadium compounds and to obtain insights into their beneficial effects on health and their modes of action. This Special Issue collected research contributions focused on recent advances in vanadium chemistry, biochemistry, and medicinal chemistry. I expect that this collection will have a great impact on the future direction of vanadium research.

Research & information: general --- Chemistry --- Inorganic chemistry --- polyoxometalates --- decavanadate --- cytotoxicity --- insulin-like activity --- diabetes therapy --- vanadium biochemistry --- vanadium speciation --- vanadium --- proteins --- DNA --- fluorescence --- binding constants --- mechanism of action --- oxidovanadium(V) --- vanadium Schiff base coordination complex --- low acute toxicity --- Oxidovanadium(V) --- Schiff base --- X-ray crystallography --- DNA interaction --- 2-aminopyrimidinium --- experimental and theoretical characterization --- DFT --- docking RNA/DNA --- vitamin E --- EPR --- tocopherol --- 51V NMR --- urethane --- aerosol delivery --- lung cancer --- apoptosis --- antineoplastic --- oxidovanadium(IV) phenantrholine chrysin --- vanadium cellular uptake --- anticancer --- albumin interaction --- glycosylated flavonoid --- oxidovanadium(IV) complex --- antitumoral --- antioxidant --- cell signaling --- cancer --- anticancer agents --- n/a