Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Pablo F Cavagnaro

Showing results (1-10 of 26) with videos related to

Pageof 3
Sort By:
Journal of Agricultural and Food Chemistry|August 14, 2012
Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate contentPablo F Cavagnaro, Claudio R Galmarini
Biotechniques|September 10, 2009
SplinkBES: a splinkerette-based method for generating long end sequences from large insert DNA librariesPablo F Cavagnaro, Douglas Senalik, Philipp W Simon
Journal of Agricultural and Food Chemistry|January 30, 2007
Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates contentPablo F Cavagnaro, Alejandra Camargo, Claudio R Galmarini, et al.
Molecular Biology Reports|August 7, 2021
Determination of the effective radiation dose for mutation breeding in purple carrot (Daucus carota L.) and possible variations formedGülistan Yarar, Metin Kocak, Nihal Denli, et al.
Plants (Basel, Switzerland)|March 29, 2023
Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C RadiationLucia Valerga, Roxana E González, María B Pérez, et al.
Plants (Basel, Switzerland)|April 12, 2022
High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent MannerInés de Rosas, Leonor Deis, Yésica Baldo, et al.
Data in Brief|March 1, 2017
Dataset on absorption spectra and bulb concentration of phenolic compounds that may interfere with onion pyruvate determinationsVanesa H Beretta, Florencia Bannoud, Marina Insani, et al.
Food Chemistry|February 5, 2017
Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueVanesa H Beretta, Florencia Bannoud, Marina Insani, et al.
Frontiers in Plant Science|January 30, 2019
A Cluster of <i>MYB</i> Transcription Factors Regulates Anthocyanin Biosynthesis in Carrot (<i>Daucus carota</i> L.) Root and PetioleMassimo Iorizzo, Pablo F Cavagnaro, Hamed Bostan, et al.
Genes|August 14, 2020
Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant IndustryMassimo Iorizzo, Julien Curaba, Marti Pottorff, et al.
Pageof 3

Showing results (1-10 of 26) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|August 14, 2012
Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate contentPablo F Cavagnaro, Claudio R Galmarini
Biotechniques|September 10, 2009
SplinkBES: a splinkerette-based method for generating long end sequences from large insert DNA librariesPablo F Cavagnaro, Douglas Senalik, Philipp W Simon
Journal of Agricultural and Food Chemistry|January 30, 2007
Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates contentPablo F Cavagnaro, Alejandra Camargo, Claudio R Galmarini, et al.
Molecular Biology Reports|August 7, 2021
Determination of the effective radiation dose for mutation breeding in purple carrot (Daucus carota L.) and possible variations formedGülistan Yarar, Metin Kocak, Nihal Denli, et al.
Plants (Basel, Switzerland)|March 29, 2023
Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C RadiationLucia Valerga, Roxana E González, María B Pérez, et al.
Plants (Basel, Switzerland)|April 12, 2022
High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent MannerInés de Rosas, Leonor Deis, Yésica Baldo, et al.
Data in Brief|March 1, 2017
Dataset on absorption spectra and bulb concentration of phenolic compounds that may interfere with onion pyruvate determinationsVanesa H Beretta, Florencia Bannoud, Marina Insani, et al.
Food Chemistry|February 5, 2017
Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueVanesa H Beretta, Florencia Bannoud, Marina Insani, et al.
Frontiers in Plant Science|January 30, 2019
A Cluster of <i>MYB</i> Transcription Factors Regulates Anthocyanin Biosynthesis in Carrot (<i>Daucus carota</i> L.) Root and PetioleMassimo Iorizzo, Pablo F Cavagnaro, Hamed Bostan, et al.
Genes|August 14, 2020
Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant IndustryMassimo Iorizzo, Julien Curaba, Marti Pottorff, et al.
Pageof 3