Тренировка по гражданской обороне
XI Международный водно-химический Форум
A. V. Bil’dyukevich, N. G. Semenkevich, S. A. Pratsenko and I. L. Zharkevich
The influence of the porofor type on the transport properties of polysulfone membranes
Vladimir A. Kulchitsky, Vladimir I. Potkin, Yuri S. Zubenko
Cytotoxic Effects of Chemotherapeutic Drugs and Heterocyclic Compounds at Application on the Cells of Primary Culture of Neuroephitelium Tumors
Klara R. Birikh, Pablo L. Bernad, Vadim V. Shmanai, Andrei D. Malakhov,Mikhail S. Shchepinov, and Vladimir A. Korshun
SNP Detection Using Trityl Mass Tags
Ryazantsev D. Y. , Kvach M. V., Tsybulsky D. A., Prokhorenko I. A., Stepanova I. A., Martynenko Y. V., Gontarev S. V., Shmanai V. V., Zavriev S. K., Korshun V. A.
Design of molecular beacons: 3′ couple quenchers improve fluorogenic properties of a probe in real-time PCR assay
V.I. Potkin, A.V.Kletskov, S.K.Petkevich, S.G.Pashkevich, V.V.Kazbanov, A.A.Denisov, V.A.Kulchitsky
Synthesis of water soluble isoxazol-3-yl(isothiazol-3-yl) carboxamides and ureas containing amino acid residues – potential anticancer agents
This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC–MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC–MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (<15%). Therefore we concluded that the lipidome should be considered an important component of grape juice with the potential to impact on fermentation processes as well as on the sensorial properties of fermented products. This work serves as a hypothesis generating tool, the results of which justify follow-up studies to explore the influence of the grape juice lipidome and lipid metabolism in yeast on the aroma profile of wine.
Food Chemistry 2015, 180, 249–256
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