About: Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds

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About: Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The results of the present study highlighted the health-promoting value of strawberry fruits, and provided a good prospect for discriminating strawberry fruits by nutraceutical compound content and genetic analysis.The results demonstrated that RAPD markers can easily discriminate among strawberry cvs.There is a strong correlation between secondary metabolite contents and strawberry genetic structure. The combined analysis (genetic and phenolic compounds) could be a very useful tool to develop breeding program directed to strawberry genotype selections with high nutraceutical value. The results of the present study highlighted the health-promoting value of strawberry fruits, and provided a good prospect for discriminating strawberry fruits by nutraceutical compound content and genetic analysis.The results demonstrated that RAPD markers can easily discriminate among strawberry cvs.There is a strong correlation between secondary metabolite contents and strawberry genetic structure. The combined analysis (genetic and phenolic compounds) could be a very useful tool to develop breeding program directed to strawberry genotype selections with high nutraceutical value. (en)
Title	Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds (en)
skos:prefLabel	Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds (en)
skos:notation	RIV/00027006:_____/13:00002555!RIV14-MZE-00027006
http://linked.open...avai/predkladatel	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002700604)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Ovesná, Jaroslava
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	67481
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/13:00002555
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Nutraceutical; Antioxidant activity; Polyphenols; DNA; Molecular marker (en)
http://linked.open.../riv/klicoveSlovo	Molecular marker DNA Antioxidant activity Nutraceutical Polyphenols
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[67F1420F9A18]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GE
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	140
http://linked.open...iv/tvurceVysledku	Ovesná, Jaroslava Milella, L. Martelli, G. De Tommasi, N. Lepore, L. Malafronte, N. Padula, M.
http://linked.open...ain/vavai/riv/wos	000321083800005
http://linked.open...n/vavai/riv/zamer	Udržitelné systémy pěstování zemědělských plodin pro produkci kvalitních a bezpečných potravin, krmiv a surovin
issn	0308-8146
number of pages	8 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2012.11.025

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