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1 ed matrix effect of twenty-two pesticides in guava.
2 f unauthorized pesticides for cultivation of guava.
3  cooked meat, passion fruit, grapefruit, and guava.
4 e reported for the first time in Costa Rican guava.
5 ed as banana, pear, apple, citric fruits and guava.
6 g stages to understand this process in white guava.
7 se in shelf-life when compared to non-coated guavas.
8 ie Pink showed lower activity than the white guavas.
9  10 were common to both strawberry and lemon guavas.
10 on was applied as protective coatings on the guavas.
11 ies of P. cattleianum and P. guajava (common guava), a well-known species, were compared.
12 cal exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential
13                Resveratrol was identified in guava and surinam cherry by-products and coumarin in pas
14 y by-products and coumarin in passion fruit, guava and surinam cherry by-products and mango pulp.
15 EOM1) or 3.0% EOM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated.
16 ioxidant activity of banana, green tea, pink guava, and honeydew and the results were compared to the
17 -glycolide) (PLGA) nanoparticles of acerola, guava, and passion fruit by-product extracts were synthe
18  was used to analyse 238 kaki, cashew apple, guava, and peach fruit and pulp samples, which were also
19       These results indicate that strawberry guavas are beneficial for health.
20                                              Guavas are tropical climacteric fruit with a short posth
21         In the DPPH assay all four pink-pulp guavas (Barbie Pink, Homestead, Sardina 1, Sardina 2) in
22                                              Guavas coated with P2BO10 exhibited a reduced respiratio
23 (Yen 2 and Sayla) and less than the red pulp guava cultivar (Thai Maroon).
24 ate peel extract (PPE; 1% w/v) on quality of guavas (cv Allahabad safeda) were studied.
25 to isolate the lycopene and pectin from pink guava decanter.
26 SC+2% LG; and (E) 5% AG+1% SC+2% CE+2% LG on guava during 35days storage at 4-7 degrees C was investi
27 tively preserved the quality of 'Pedro Sato' guavas during 15 days of storage at 14 +/- 2 degrees C a
28 oved efficient in maintaining the quality of guavas during 20days of low temperature storage.
29 Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature for 10 days wa
30                             Psidium guajava (guava) exhibits a high content of biomolecules with nutr
31 tty acids profile, and volatile compounds of guava-flavored whey beverage was investigated.
32 processing can improve the properties of the guava-flavored whey beverages (increased concentration o
33 ntent of cereal foods while adding desirable guava flavour.
34 melanoidins increased due to enrichment with guava flour and increasing baking periods and was partia
35         Enrichment of white wheat bread with guava flour increased the incorporation of phenolic comp
36                                              Guava fruit coated with this film showed a two-day incre
37 aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying.
38            The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by
39 fectively prolongs the quality attributes in guava fruits after harvesting due to increases in the an
40 al characteristics and antioxidant system in guava fruits under chitosan coating at concentrations of
41                     The typical aroma of the guava fruits was dominated by the presence of numerous a
42 nine compounds were isolated from strawberry guava fruits, some of which demonstrated anti-inflammato
43 y guavas were found to be superior to common guavas in antioxidant and antimicrobial activities, tota
44                                              Guava is a typically tropical fruit highly perishable wi
45              Psidium cattleianum (strawberry guava) is one of many underutilised edible fruits that g
46                                    Ethanolic guava leaf extract (EGLE) without chlorophyll removal (G
47                                              Guava leaf extract acts as a reducing agent, with iron (
48 ication of morin present in mulberry leaves, guava leaves and grape wine.
49 tudy of slope ratios obtained of solvent and guava matrix curves.
50  coefficients of the curves obtained for the guava matrix.
51                               In large-scale guava, methyl-eugenol (ME)-bait stations combined with t
52 s study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coatings of hydroxyprop
53 esents a gain of 6 days in the shelf life of guavas 'Pedro Sato'.
54 hemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour
55  decreased due to both drying processes, but guava powders still presented similar antioxidant capaci
56                Among thirty-one volatiles in guava powders, terpenes were predominant, even after bot
57                                              Guava processing industries generate peel and seeds as p
58 potential therapeutic effects of Costa Rican guava (Psidium friedrichsthalianum) extracts for chronic
59 cation of phenolic compounds of seven edible guava (Psidium guajava) cultivars that varied in colour
60 erric Oxide nanoparticles (FNPs) using dried Guava (Psidium guajava) leaves.
61  with (1%v/v(gel)) of nanoZnO and applied to guavas (Psidium guajava L.).
62 ere found in the extract from the strawberry guava pulp and 17 in the extract from the lemon guava pu
63                          Powdered samples of guava pulp and processing by-products (single fraction c
64 between the aroma profiles of the strawberry guava pulp with the descriptor "tomato" and the lemon gu
65 p with the descriptor "tomato" and the lemon guava pulp with the descriptor "tropical fruit".
66 d slower rise of reducing and total sugar in guava pulp.
67 va pulp and 17 in the extract from the lemon guava pulp.
68      The redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pe
69 the biochemistry and molecular foundation of guava ripening is unknown.
70 ntricate biochemical network associated with guava ripening process.
71 the regulation of biochemical changes during guava ripening.
72 iew of the metabolic pathway dynamics during guava ripening.
73                       Analysis of commercial guava samples showed the presence of 5 types of pesticid
74                                   The use of guava seed constituents as food additives and food funct
75 uroprotective and antidiabetic activities of guava seeds available in the literature are also extensi
76                                              Guava seeds obtained after fruit processing possess unta
77 chanistic studies deciphering the effects of guava seeds on various diseases and human health are war
78 derstanding of the nutritional attributes of guava seeds, the present review comprehensively elaborat
79 r study showed that it is possible to extend guava shelf life with ZnO nanostructured coatings with 1
80 ane and ethyl acetate extracts of strawberry guavas showed cyclooxygenase-2 enzyme inhibitory activit
81                            CH-CS-EOM3-coated guavas showed lower a( *) and b( *) values and higher L(
82    Pineapple, acerola, monbin, cashew apple, guava, soursop, papaya, mango, passion fruit, surinam ch
83 est formulations for extending shelf-life of guava up to 40days versus seven days of uncoated samples
84                               The quality of guava was analyzed at an interval of 7, 21, 35 and 40day
85 e pesticides found in kaki, cashew apple and guava was authorised for these crops in Brazil.
86                                   Strawberry guavas were found to be superior to common guavas in ant
87                          Coated and uncoated guavas were stored for 8 days at 21 degrees C and assess
88 B (GUB) is a characteristic constituent from guava with strong antioxidant activity; however, its low