Listar Artículos BIOIND por Materia/Asignatura "Food"
Mostrando ítems 1-20 de 36
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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 -
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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Diaz Morales, Noelia; Cavia Saiz, Mónica; Rivero Pérez, Maria Dolores; Gómez Bastida, Inmaculada; Salazar Mardones, Gonzalo; Jaime Moreno, Isabel; González San José, Mª Luisa
(2023-01, Royal Society of Chemistry)Artículo -
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Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity
Trigueros Andrés, Ester; Oliveira, Andreia P.; Andrade, Paula B.; Videira, Romeu A.; Guedes de Pinho, Paula; Sanz Díez, Mª Teresa; Beltrán Calvo, Sagrario
(2024-11, Elsevier)Artículo -
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Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications
Enache, Iuliana Maria; Benito Román, Oscar; Coman, Gigi; Vizireanu, Camelia; Stănciuc, Nicoleta; Andronoiu, Doina Georgeta; Mihalcea, Liliana; Sanz Díez, Mª Teresa
(2021-11, MDPI)Artículo -
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