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K-ASCO / L-Ascorbic Acid (L-Ascorbate) Assay kit (40)

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Megazyme K-ASCO

L-Ascorbic Acid (L-Ascorbate) Assay kit (40)

- Publications -

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

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Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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Sous‐Vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of brassica vegetables.

Florkiewicz, A., Socha, R., Filipiak‐Florkiewicz, A. & Topolska, K. (2018). Journal of the Science of Food and Agriculture, In Press.

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Before and after potato virus Y necrotic strains (PVY^N) inoculation.

Bădărău, L. C., Nina, B., Maria, Ș. & Radu, H. (2017). Journal of Hygienic Engineering and Design, 19, 58-63.

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Evaluation of vitamin C content in samples from ten potato cultivars inoculated with potato virus Y (Necrotic strains).

Badarau, C. L., Tican, A., stefan, M. & Chiru, N. (2017). Scientific Papers-Series A-Agronomy, 60, 197-202.

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Dual release of a hydrophilic and a hydrophobic osteogenic factor from a single liposome.

Monteiro, N., Martins, A., Pires, R. A., Faria, S., Fonseca, N. A., Moreira, J. N., Reis, R. L. & Neves, N. M. (2016). RSC Advances, 6(115), 114599-114612.

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The influence of harvest period and fruit ripeness at harvest on minimally processed cactus pears (Opuntia ficus-indica L. Mill.) stored under passive atmosphere.

Allegra, A., Sortino, G., Miciletta, G., Riotto, M., Fasciana, T. & Inglese, P. (2015). Postharvest Biology and Technology, 104, 57-62.

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Evaluation of substitutes for rock wool as growing substrate for hydroponic tomato production.

Dannehl, D., Suhl, J., Ulrichs, C. & Schmidt, U. (2015). Journal of Applied Botany and Food Quality, 88(1).

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Polyphenols, carotenoids, vitamin c content in tropical fruits and vegetables and impact of processing methods.

Ellong, E. N., Billard, C., Adenet, S. & Rochefort, K. (2015). Food and Nutrition Sciences, 6(03), 299.

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Physicochemical, organoleptic and nutritional characteristics of four sweet cassava (Manihot opi) varieties.

Ellong, E. N., Billard, C. & Adenet, S. (2014). African Journal of Biotechnology, 13(50).

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Antioxidant capacity of Macaronesian traditional medicinal plants.

Tavares, L., Carrilho, D., Tyagi, M., Barata, D., Serra, A. T., Duarte, C. M. M. , Duarte, R. O., Feliciano, R. P., Bronze, M. R., Chicau, P., Espírito-Santo, M. D., Ferreira, R. B. & Dos Santos, C. N. (2010). Molecules, 15(4), 2576-2592.

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Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha x piperita and M. spicata).

Curutchet, A., Dellacassa, E., Ringuelet, J. A., Chaves, A. R. & Viña, S. Z. (2014). Food Chemistry, 143, 231-238.

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Reduction of acrylamide formation by vanadium salt in potato French fries and chips.

Kalita, D. & Jayanty, S. S. (2013). Food Chemistry, 138(1), 644-649.

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Bioactive compounds from endemic plants of Southwest Portugal: Inhibition of acetylcholinesterase and radical scavenging activities.

Tavares, L., Fortalezas, S., Tyagi, M., Barata, D., Serra, A. T., Martins Duarte, C. M. M., Duarte, R. O., Felicano, R. P., Bronze, M. R., Espírito-Santo, M. D., Ferreira, R. B. & Santos, C. N. (2012). Pharmaceutical Biology, 50(2), 239-246.

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Effect of 1-MCP on quality and antioxidant capacity of in vitro digests from ‘Sunrise’ apples stored at different temperatures.

Qiu, S., Lu, C., Li, X. & Toivonen, P. (2009). Food Research International, 42(3), 337-342.

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Influence of starter cultures on the antioxidant activity of kombucha beverage.

Malbaša, R. V., Lončar, E. S., Vitas, J. S. & Čanadanović-Brunet, J. M. (2011). Food Chemistry, 127(4), 1727-1731.

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A mutation in GDP-mannose pyrophosphorylase causes conditional hypersensitivity to ammonium, resulting in Arabidopsis root growth inhibition, altered ammonium metabolism, and hormone homeostasis.

Barth, C., Gouzd, Z. A., Steele, H. P., & Imperio, R. M. (2010). Journal of Experimental Botany, 61(2), 379-394.

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Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh.

Kalita, D., Holm, D. G. & Jayanty, S. S. (2013). Food Research International, 54(1), 753-759.

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cMyc increases cell number through uncoupling of cell division from cell size in CHO cells.

Kuystermans, D. & Al-Rubeai, M. (2009). BMC Biotechnology, 9(76).

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A high‐grain protein content locus on barley (Hordeum vulgare) chromosome 6 is associated with increased flag leaf proteolysis and nitrogen remobilization.

Jukanti, A. K. & Fischer, A. M. (2008). Physiologia Plantarum, 132(4), 426-439.

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