Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Adriana Delgado-Osorio"'
Autor:
Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Gabriel Delgado, Miguel Navarro-Alarcón, José Ángel Rufián-Henares
Publikováno v:
Antioxidants, Vol 13, Iss 4, p 465 (2024)
Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic bio
Externí odkaz:
https://doaj.org/article/a100c6efc11543e3a9b0a38ffedfb1ca
Autor:
Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Gabriel Delgado, Miguel Navarro-Alarcón, José Ángel Rufián-Henares
Publikováno v:
Foods, Vol 13, Iss 8, p 1146 (2024)
Spent coffee grounds (SCGs) are a food waste with a large generation around the world. However, their utilization as a soil organic amendment is difficult due to their phytotoxic effect. In the present work, the impact of agronomic biofortification o
Externí odkaz:
https://doaj.org/article/8a758742f3ba4a528616589d825f5e13
Autor:
Adriana Delgado-Osorio, Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Ángela Toledano-Marín, Silvia Pastoriza de la Cueva, Oleg Paliy, José Ángel Rufián-Henares
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 84 (2024)
Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, moisture, proteins) profiles.
Externí odkaz:
https://doaj.org/article/3138132e92204fa5b60297a4c94449b3
Autor:
Daniel Hinojosa-Nogueira, José J. Muros, Beatriz Navajas-Porras, Adriana Delgado-Osorio, Sergio Pérez-Burillo, Silvia Pastoriza, José Á. Rufián-Henares
This work was supported by the “Plan propio de Investigaci´on y Transferencia” of the University of Granada under the program “Intensificaci´on de la Investigaci´on, modalidad B′′ granted to Jos´e A. Rufi´an-Henares. This work is part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40594184c7910b08b1d8d0418764f3bc
https://hdl.handle.net/10481/82695
https://hdl.handle.net/10481/82695
Autor:
Úrsula García-Conde, Miguel Navarro-Alarcón, Beatriz Navajas-Porras, Daniel Hinojosa-Nogueira, Adriana Delgado-Osorio, Sergio Pérez-Burillo, Silvia Pastoriza, Miguel Navarro- Moreno, José-Ángel Rufián- Henares
Publikováno v:
Food Research International. 169:112817
This work was supported by the European Research Commission (Research Executive Agency) under the research project Stance4Health under Grant Contract No 816303 and by the Plan propio de Investigación y Transferencia of the University of Granada unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::423d79be47ed02b3a1e08bcd9abda25c
https://doi.org/10.1016/j.foodres.2023.112817
https://doi.org/10.1016/j.foodres.2023.112817