Untitled: Envíos recientes
Voici les éléments 1-20 de 25
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Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains
(2024-02, 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 -
Polímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesada
(2022-12, Estrategias Alimentarias)Artículo -
Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App
(2022-08, American Chemical Society)Artículo -
Antimicrobial properties and volatile profile of bread and biscuits melanoidins
(2022-03, Elsevier)Artículo -
Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480
(2021-07, MDPI)Artículo -
Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
(2021-05, Elsevier)Artículo -
Thiosemicarbazone-metal complexes exhibiting cytotoxicity in colon cancer cell lines through oxidative stress
(2020-05, Elsevier)Artículo -
Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats
(2020, Elsevier)Artículo -
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
(2017-04, 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 -
Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
(2016-08, Elsevier)Artículo