Listar E-Prints y Datos de investigación por Materia/Asignatura "Food"

Mostrando ítems 1-20 de 120

Abastecimiento y consumo en Burgos durante el siglo XVIII : una primera aproximación

Gutiérrez Alonso, Adriano
(2001, Institución Fernán González)

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

Pino García, Raquel del; García Lomillo, Javier; Rivero Pérez, Maria Dolores; González San José, Mª Luisa; Muñiz Rodríguez, Pilar
(2015-08, American Chemical Society)

Artículo
Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

Diop, Cherif Ibrahima Khalil; Beltrán Calvo, Sagrario; Jaime Moreno, Isabel; Sanz Díez, Mª Teresa
(2022-07, MDPI)

Artículo
Analytical quality by design using a D-optimal design and parallel factor analysis in an automatic solid phase extraction system coupled to liquid chromatography. Determination of nine PAHs in coffee samples

Valverde Som, Lucía; Arce Antón, Mar; Sarabia Peinador, Luis Antonio; Ortiz Fernández, Mª Cruz
(2023-12-15, Elsevier)

Artículo
Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Reyes, Jorge F.; Diez Mate, Ana Mª; Melero Gil, Beatriz; Rovira Carballido, Jordi; Jaime Moreno, Isabel
(2022-08, MDPI)

Artículo
Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Diaz Morales, Noelia; Ortega Heras, Miriam; Diez Mate, Ana Mª; González San José, Mª Luisa; Muñiz Rodríguez, Pilar
(2022-03, Elsevier)

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

García Lomillo, Javier; González San José, Mª Luisa; Pino García, Raquel del; Rivero Pérez, Maria Dolores; Muñiz Rodríguez, Pilar
(2014-12, American Chemical Society)

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

García Lomillo, Javier; González San José, Mª Luisa; Pino García, Raquel del; Ortega Heras, Miriam; Muñiz Rodríguez, Pilar
(2017-04, Elsevier)

Artículo
Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers

Osés Gómez, Sandra María; Cantero, Leire; Puertas López, Guillermo; Fernández Muiño, Miguel Ángel; Sancho Ortiz, María Teresa
(2022-04, Elsevier)

Artículo
Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Ortega Heras, Miriam; Villarroel, Esther; Mateos, Sara; García Lomillo, Javier; Rovira Carballido, Jordi; González San José, Mª Luisa
(2020-02, Taylor & Francis)

Artículo
Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

Melero Gil, Beatriz; Vinuesa, R.; Diez Mate, Ana Mª; Jaime Moreno, Isabel; Rovira Carballido, Jordi
(2013, Elsevier)

Artículo
Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Ortega Heras, Miriam; Gómez Bastida, Inmaculada; Pablos Alcalde, Sara; González San José, Mª Luisa
(2019-09, MDPI)

Artículo
Applications of Wine Pomace in the Food Industry: Approaches and Functions

García Lomillo, Javier; González San José, Mª Luisa
(2017-01, Wiley)

Artículo
Assessing the performance of analytical methods for propolis – A collaborative trial by the international honey commission

Vilas-Boas, M.; Lopes, M.; Nunes, L. F.; Pereyra, A.; Kunert, C.; Beckh, G.; Çelemli, O. G.; Sorkun, K.; Georgé, S.; Paulo, L.; Gardini, Silvia; Sancho Ortiz, María Teresa; Osés Gómez, Sandra María; Fernández Muiño, Miguel Ángel; Bankova, V.; Popova, M.; Trusheva, B.; Petrov, N.; Dastan, T.; Tananaki, C.; Falcão, S. I.
(2023, Taylor & Francis)

Artículo
Attributes of ling-heather honey powder obtained by different methods with several carriers

Osés Gómez, Sandra María; Cantero, Leire; Crespo, Miranda; Puertas López, Guillermo; González Ceballos, Lara; Vallejos Calzada, Saúl; Fernández Muiño, Miguel Ángel; Sancho Ortiz, María Teresa
(2021-10, Elsevier)

Artículo
Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities

Osés Gómez, Sandra María; Nieto, Sonia; Rodrigo, Sara; Pérez, Sergio; Rojo, Susana; Sancho Ortiz, María Teresa; Fernández Muiño, Miguel Ángel
(2020-12, Elsevier)

Artículo
Barley seed coating with urease and phosphatase to improve N and P uptake

Mvila, Beaufray Gilaime; Pilar Izquierdo, María Concepción; Busto Núñez, Mª Dolores; Pérez Mateos, Manuel; Ortega Santamaría, Natividad
(2020-01, Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz)

Artículo
Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

Martínez Álvarez, Jesús Román; López Jaen, Ana Belén; Cavia Saiz, Mónica; Muñiz Rodríguez, Pilar; Valls-Belles, Victoria
(2023-07, MDPI)

Artículo
Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Temiño, Virginia; Gerardi, Gisela; Cavia Saiz, Mónica; Diaz Morales, Noelia; Muñiz Rodríguez, Pilar; Salazar Mardones, Gonzalo
(2023, MDPI)

Artículo
Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

Rebolleda Alonso, Sara; González San José, Mª Luisa; Sanz Díez, Mª Teresa; Beltrán Calvo, Sagrario; García Solaesa, Ángela
(2020-05, MDPI)

Artículo

Listar E-Prints y Datos de investigación por Materia/Asignatura "Food"

Abastecimiento y consumo en Burgos durante el siglo XVIII : una primera aproximación ﻿

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

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis ﻿

Analytical quality by design using a D-optimal design and parallel factor analysis in an automatic solid phase extraction system coupled to liquid chromatography. Determination of nine PAHs in coffee samples ﻿

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products ﻿

Antimicrobial properties and volatile profile of bread and biscuits melanoidins ﻿

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

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

Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers ﻿

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability ﻿

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere ﻿

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace ﻿

Applications of Wine Pomace in the Food Industry: Approaches and Functions ﻿

Assessing the performance of analytical methods for propolis – A collaborative trial by the international honey commission ﻿

Attributes of ling-heather honey powder obtained by different methods with several carriers ﻿

Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities ﻿

Barley seed coating with urease and phosphatase to improve N and P uptake ﻿

Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients ﻿

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity ﻿

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide ﻿

Abastecimiento y consumo en Burgos durante el siglo XVIII : una primera aproximación

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

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

Analytical quality by design using a D-optimal design and parallel factor analysis in an automatic solid phase extraction system coupled to liquid chromatography. Determination of nine PAHs in coffee samples

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

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

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

Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Assessing the performance of analytical methods for propolis – A collaborative trial by the international honey commission

Attributes of ling-heather honey powder obtained by different methods with several carriers

Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities

Barley seed coating with urease and phosphatase to improve N and P uptake

Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide