يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"fast blue bb assay"', وقت الاستعلام: 0.36s تنقيح النتائج
  1. 1
    Academic Journal
    Formation of Maillard Reaction Products in Heat-Treated Torreya grandis cv. Merrilli Seed Oil and Their Effects on Two Analytical Methods for the Determination of Total Phenolics

    المؤلفون: XU Xiaojun, LUO Fan, FANG Xuezhi, DU Menghao, HU Lisong, LONG Qizhi, ZHONG Haiyan

    المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 47-53 (2023)

    مصطلحات موضوعية: maillard reaction products, determination of total phenolics, folin-ciocalteu assay, fast blue bb assay, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-006.pdf; https://doaj.org/toc/1002-6630

    URL الوصول: https://doaj.org/article/197a1c92b75742d695d9235476bf43a3

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  2. 2
    Academic Journal
    Adaptation of the Folin-Ciocalteu and Fast Blue BB spectrophotometric methods to digital image analysis for the determination of total phenolic content: Reduction of reaction time, interferences and sample analysis

    المؤلفون: Zugazua Ganado, Maider, Bordagaray Eizaguirre, Ane, Ezenarro Garate, Jokin, García Arrona, Rosa María, Ostra Beldarrain, Miren, Vidal Postigo, Maider

    مصطلحات موضوعية: digital image analysis, Folin-Ciocalteu method, fast-blue BB assay, total phenolic content

    وصف الملف: application/pdf

    Relation: https://www.sciencedirect.com/science/article/pii/S0023643824000355; LWT 193 : (2024) // Article ID 115756; http://hdl.handle.net/10810/66876

    الاتاحة: http://hdl.handle.net/10810/66876
    https://doi.org/10.1016/j.lwt.2024.115756

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  3. 3
    Academic Journal
    Evaluation of Novel Rapid Analytical Methods to Categorize Extra Virgin Olive Oil Based on the Coulometrically Determined Antioxidant Capacity and on the Spectrophotometric Assessment of Phenolic Compounds

    المؤلفون: Francesco Siano, Gianluca Picariello, Anna Sofia Sammarco, Giuseppe Celano, Tonino Caruso, Ermanno Vasca

    المصدر: Molecules; Volume 28; Issue 7; Pages: 3108

    مصطلحات موضوعية: extra virgin olive oil, phenolic compounds, coulometrically determined antioxidant capacity, fast blue BB assay, EFSA health claim, antioxidants

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Natural Products Chemistry; https://dx.doi.org/10.3390/molecules28073108

    الاتاحة: https://doi.org/10.3390/molecules28073108

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  4. 4
    Academic Journal
    Accurate determination of total biophenols in unfractionated extra-virgin olive oil with the fast blue BB assay

    المؤلفون: Siano F., Vasca E., Picariello G.

    المساهمون: Siano, F., Vasca, E., Picariello, G.

    مصطلحات موضوعية: Colorimetric scale, EFSA health claim, Extra-virgin olive oil, Fast blue BB assay, Phenolic compound, Chromatography, High Pressure Liquid, Olive Oil, Diazonium Compound, Phenols

    Relation: info:eu-repo/semantics/altIdentifier/pmid/34507214; info:eu-repo/semantics/altIdentifier/wos/WOS:000703962900009; volume:370; firstpage:130990; lastpage:130996; numberofpages:7; journal:FOOD CHEMISTRY; http://hdl.handle.net/11386/4777462; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85117414113

    الاتاحة: http://hdl.handle.net/11386/4777462
    https://doi.org/10.1016/j.foodchem.2021.130990

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