Filtros de búsqueda

Lista de obras de María L González-SanJosé

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

scientific article published on 02 March 2019

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

artículo científico publicado en 2015

Alternative natural seasoning to improve the microbial stability of low-salt beef patties.

artículo científico publicado en 2017

Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

artículo científico publicado en 2017

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

scientific article published on 19 December 2014

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

article by Javier García-Lomillo et al published April 2017 in Lebensmittel-Wissenschaft & Technologie

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.

artículo científico publicado en 2007

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

artículo científico publicado en 2019

Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function.

artículo científico publicado en 2016

Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide

scientific article published on 13 May 2020

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.

artículo científico publicado en 2016

Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

article

Formulation and characterisation of wheat bran oil-in-water nanoemulsions.

artículo científico publicado en 2014

Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

article

Importance of chip selection and elaboration process on the aromatic composition of finished wines.

artículo científico publicado en 2008

Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions

artículo científico publicado en 2019

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.

artículo científico publicado en 2016

Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

scientific article published on 11 October 2012

Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features.

artículo científico publicado en 2007

Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.

artículo científico publicado en 2005

Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents

artículo científico publicado en 2002

Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential.

artículo científico publicado en 2009

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).

artículo científico publicado en 2010

Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

artículo científico publicado en 2016

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion.

artículo científico publicado en 2016

Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds.

artículo científico publicado en 1999

Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480

artículo científico publicado en 2021

Wine consumption habits and consumer preferences between wines aged in barrels or with chips ⬇️

artículo científico publicado el 6 de enero de 2011

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

article by Raquel Del Pino-García et al published April 2016 in Journal of Functional Foods

alpha-Tocopherol, MDA-HNE and 8-OHdG levels in liver and heart mitochondria of adriamycin-treated rats fed with alcohol-free beer

artículo científico publicado en 2008

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda