Untitled: Envíos recientes
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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
(2017-04, Elsevier)Artículo -
Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
(2016-08, Elsevier)Artículo -
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
(2016-11, Elsevier)Artículo -
Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells
(2016-04, Elsevier)Artículo -
Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
(2014-12, American Chemical Society)Artículo -
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 -
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
(2012-03, Elsevier)Artículo