Listar Artículos TECNOFOOD por Materia/Asignatura "Biochemistry"
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Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace
(2015-08, American Chemical Society)Artículo -

Antimicrobial properties and volatile profile of bread and biscuits melanoidins
(2022-03, Elsevier)Artículo -

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
(2014-12, American Chemical Society)Artículo -

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
(2017-04, Elsevier)Artículo -

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
(2016-08, Elsevier)Artículo -

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
(2023-01, Royal Society of Chemistry)Artículo -

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
(2021-05, Elsevier)Artículo -

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
(2016, Hindawi Publishing Corporation)Artículo -

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
(2017-04, Elsevier)Artículo -
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Thiosemicarbazone-metal complexes exhibiting cytotoxicity in colon cancer cell lines through oxidative stress
(2020-05, Elsevier)Artículo -

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
(2016-11, Elsevier)Artículo -
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Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480
(2021-07, MDPI)Artículo -

Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats
(2020, Elsevier)Artículo -

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells
(2016-04, Elsevier)Artículo



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