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Departamento de Biotecnología y Ciencia de los Alimentos

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Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Colour removal from beet molasses by ultrafiltration with activated charcoal

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Activity coefficients at infinite dilution of volatile compounds in water: effect of temperature and salt concentration

Liquid–liquid equilibrium for ethanolysis systems of fish oil

Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium

Effect of econazole on Ca2+ signaling in human colorectal adenocarcinoma cells

Efecto de la realimentación en la composición corporal de mujeres con anorexia nerviosa restrictiva; antropometría frente a impedancia bioeléctrica

Validación de una encuesta sobre la actividad docente en Educación Superior

Role of oleic acid in immune system; mechanism of action; a review

Antitumor effect of oleic acid; mechanisms of action. A review

Barley seed coating with free and immobilized alkaline phosphatase to improve P uptake and plant growth

Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients

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