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Área de Bioquímica y Biología Molecular

 
 
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Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

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

Validación de una encuesta sobre la actividad docente en Educación Superior

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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