Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

Luis Noguera-Artiaga, David Pérez-López, Armando Burgos-Hernández, Aneta Wojdyło, Ángel A. Carbonell-Barrachina

Research output: Contribution to journal › Article

4 Citations (Scopus)
Original languageEnglish
Pages (from-to)240-245
Number of pages6
JournalFood Chemistry
Volume261
DOIs
StatePublished - 30 Sep 2018

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Pistacia
Pistacia vera
pistachios
Polyphenols
Amylases
triterpenoids
Irrigation
amylases
rootstocks
irrigation
polyphenols
deficit irrigation
seeds
Chemical analysis
Proanthocyanidins
Water
Quercetin
Glucosides
Fruits
procyanidins

Keywords

  • Functional properties
  • HydroSOS
  • LC-PDA-MS-Qtof
  • Polymeric procyanidins
  • Regulated deficit irrigation

Cite this

Noguera-Artiaga, Luis ; Pérez-López, David ; Burgos-Hernández, Armando ; Wojdyło, Aneta ; Carbonell-Barrachina, Ángel A. / Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. In: Food Chemistry. 2018 ; Vol. 261. pp. 240-245.
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title = "Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment",
keywords = "Functional properties, HydroSOS, LC-PDA-MS-Qtof, Polymeric procyanidins, Regulated deficit irrigation",
author = "Luis Noguera-Artiaga and David P{\'e}rez-L{\'o}pez and Armando Burgos-Hern{\'a}ndez and Aneta Wojdyło and Carbonell-Barrachina, {{\'A}ngel A.}",
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Noguera-Artiaga, L, Pérez-López, D, Burgos-Hernández, A, Wojdyło, A & Carbonell-Barrachina, ÁA 2018, 'Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment', Food Chemistry, vol. 261, pp. 240-245. https://doi.org/10.1016/j.foodchem.2018.04.033

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. / Noguera-Artiaga, Luis; Pérez-López, David; Burgos-Hernández, Armando; Wojdyło, Aneta; Carbonell-Barrachina, Ángel A.

In: Food Chemistry, Vol. 261, 30.09.2018, p. 240-245.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

AU - Noguera-Artiaga, Luis

AU - Pérez-López, David

AU - Burgos-Hernández, Armando

AU - Wojdyło, Aneta

AU - Carbonell-Barrachina, Ángel A.

PY - 2018/9/30

Y1 - 2018/9/30

KW - Functional properties

KW - HydroSOS

KW - LC-PDA-MS-Qtof

KW - Polymeric procyanidins

KW - Regulated deficit irrigation

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U2 - 10.1016/j.foodchem.2018.04.033

DO - 10.1016/j.foodchem.2018.04.033

M3 - Artículo

C2 - 29739589

AN - SCOPUS:85058420351

VL - 261

SP - 240

EP - 245

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

Noguera-Artiaga L, Pérez-López D, Burgos-Hernández A, Wojdyło A, Carbonell-Barrachina ÁA. Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment. Food Chemistry. 2018 Sep 30;261:240-245. https://doi.org/10.1016/j.foodchem.2018.04.033

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