id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ccsj-149	Fibiani, Marta; Rotino, Giuseppe L.; Toppino, Laura; Mennella, Giuseppe; Lo Scalzo, Roberto	Pigment variation by colorimetric analysis in raw, grilled and boiled eggplant (Solanum melongena L.) fruits	2015	5	.pdf	application/pdf	3253	208	58	Eggplant anthocyanins have simple profiles generally characterized by a single delphinidin-glycoside [5] [6]. Unlike other phenolic compounds such as caffeic acid derivatives, eggplant anthocyanins were strongly depleted after cooking, being boiling (a mild heating process) more preservative than grilling.	cache/ccsj-149.pdf	txt/ccsj-149.txt