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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 02/2017, Volume 65, Issue 6, pp. 1209 - 1219
Journal Article
09/2013
The tocolytic effect of the butanol fraction of the glycoside extract of the fruits of Piper guineense , was pharmacologically screened by measuring the... 
glycosidic constituents | tocolytic effect | fruits | Piper guineense | butanol fraction
Web Resource
Biokemistri, ISSN 0795-8080, 09/2013, Volume 25, Issue 2
The tocolytic effect of the butanol fraction of the glycoside extract of the fruits of Piper guineense , was pharmacologically screened by measuring the... 
glycosidic constituents | tocolytic effect | fruits | Piper guineense | butanol fraction
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 100, Issue 3, pp. 1126 - 1131
Eleven certified saffron samples ( L.), one each from Azerbaijan, China, Greece, France, India, Iran, Italy, New Zealand, Spain, Turkey and the Sigma Chemical... 
Glycosidic carotenoids | Saffron | Crocus sativus L | HPLC | Quantitative analysis | Crocins | saffron | FOOD SCIENCE & TECHNOLOGY | glycosidic carotenoids | IDENTIFICATION | HTCC | PERFORMANCE LIQUID-CHROMATOGRAPHY | NUTRITION & DIETETICS | PICROCROCIN | crocins | PURIFICATION | SEPARATION | CHEMISTRY, APPLIED | quantitative analysis | CONSTITUENTS
Journal Article
Helvetica Chimica Acta, ISSN 0018-019X, 01/2014, Volume 97, Issue 1, pp. 64 - 69
Asprellols A–C (1–3, resp.), three new 24‐nortriterpenoids, were isolated from the CHCl3‐soluble fraction of 95% EtOH extract of the roots of Ilex asprella,... 
24‐Nortriterpenoids | Asprellols A – C | Triterpenoids | Ilex asprella | Asprellols A - C | 24-Nortriterpenoids | MELICOPE-PTELEIFOLIA | Asprellols A-C | GLYCOSIDIC CONSTITUENTS | CHEMISTRY, MULTIDISCIPLINARY | Epoxy resins | Beta
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1003 - 1008
Among the aroma compounds present within grapes, a significant part is assumed to come from specific odourless precursors found mainly as glycosidic compounds... 
Glycosyl-glucose | SBSE–GC–MS | Glycosidic aroma precursors | Volatiles | Grape | SBSE-GC-MS | BOUND AROMA | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | QUANTITATIVE-DETERMINATION | RED WINES | VITIS-VINIFERA L | JUICE | BAR SORPTIVE EXTRACTION | MONOTERPENE GLYCOSIDES | CONSTITUENTS
Journal Article
Journal Article
Journal of Pharmaceutical Sciences, ISSN 0022-3549, 05/1970, Volume 59, Issue 5, pp. 622 - 628
Journal Article
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, ISSN 1386-1425, 10/2017, Volume 185, pp. 317 - 335
Carbohydrates are widespread and naturally occurring compounds, and essential constituents for living organisms. They are quite often reported when biological... 
Carbohydrates | ATR FT-IR | Vibrational analysis | FT-Raman | Sugars | Saccharides | MOLECULAR-STRUCTURE | CRYSTAL-STRUCTURE | D-RIBOSE | GLYCOSIDIC LINKAGES | VIBRATIONAL-SPECTRA | COORDINATE ANALYSIS | D-FRUCTOSE | NUCLEIC-ACIDS | SPECTROSCOPY | D-GLUCOSE | Infrared spectroscopy | Glycogen | Glucose | Galactose | Fructose | Dextrose | Proteins | Lactose
Journal Article