Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Adriana Ruth Weisstaub"'
Autor:
Ana María Menéndez, Silvia Sara Farías, Roberto Enrique Servant, Adriana Ruth Weisstaub, María Luz Pita Martín de Portela
Publikováno v:
Revista de Nutrición Clínica y Metabolismo, Vol 1, Iss 2 (2018)
Las mezclas para nutrición parenteral (NP) son fórmulas farmacéuticas complejas. Está demostrado que los componentes individuales utilizados para su preparación contienen microminerales esenciales como impurezas, incluyendo hierro, que pueden pr
Externí odkaz:
https://doaj.org/article/edf4ad8fcfa14081a76a18675205c9eb
Autor:
Angela Zuleta, María Gimena Galán, María Elvira López-Oliva Muñoz, Micaela Albarracín, Raúl E. Cian, Adriana Ruth Weisstaub, Silvina R. Drago
Publikováno v:
Food & Function. 11:7638-7650
The effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39d3e756483d5924545ef78bd5ffbbc4
https://doi.org/10.1039/d0fo01160f
https://doi.org/10.1039/d0fo01160f
Publikováno v:
International Journal of Food Science & Technology. 55:239-247
The effect of chemically modified resistant starch (RS) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to determine the functional properties and the prebiotic potential of RS, three groups of r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c43a32487913c1c807d5618bd4c02076
https://doi.org/10.1111/ijfs.14352
https://doi.org/10.1111/ijfs.14352
Autor:
Juan José Burbano Moreano, Angela Zuleta, María Victoria Salinas, María Jimena Correa, Luciano Martin Guardianelli, Adriana Ruth Weisstaub
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b21fb6f8cc39b2b3979464e422244e61
https://doi.org/10.1111/jfpp.15519
https://doi.org/10.1111/jfpp.15519
Publikováno v:
Foodfunction. 11(1)
Apparent calcium absorption, total bone mineral content and density, and mineral contents of the right femur were studied using a growing rat model. Twenty-four male Wistar rats were fed with diets based on extruded whole grain red (RSD) or white sor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0d3ac995da70c544eeb6c55b340f150
https://pubmed.ncbi.nlm.nih.gov/35037927
https://pubmed.ncbi.nlm.nih.gov/35037927
Autor:
A.M. Menéndez, S.S. Farías, Adriana Ruth Weisstaub, María Luz Pita Martín de Portela, R. Servant
Publikováno v:
Revista de Nutrición Clínica y Metabolismo. 1:33-43
Parenteral nutrition (PN) mixtures are complex pharmaceutical formulas. It is demonstrated that the individual components used for its preparation contain, as contaminants, essential micro minerals, including iron (Fe), which can produce adverse effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ecbdaa4767d6b99fa3207bfdf217236
https://doi.org/10.35454/rncm.v1n2.042
https://doi.org/10.35454/rncm.v1n2.042
Autor:
Raúl E. Cian, Emilce Elina Llopart, Silvina R. Drago, Muñoz María Elvira López-Oliva, Angela Zuleta, Adriana Ruth Weisstaub
Publikováno v:
British Journal of Nutrition. 118:589-597
Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed sati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d42d725d4c217a779d62c2bf0b45fe6
https://doi.org/10.1017/s0007114517002513
https://doi.org/10.1017/s0007114517002513
Autor:
Maria Silvia Giacomino, Micaela Albarracín, Silvina R. Drago, Luis Dyner, Angela Zuleta, Adriana Ruth Weisstaub
Publikováno v:
Journal of food biochemistry. 43(7)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::719c12e0446f0532a7e37c7b63828cef
https://pubmed.ncbi.nlm.nih.gov/31353715
https://pubmed.ncbi.nlm.nih.gov/31353715
Publikováno v:
Food & Function. 7:2729-2735
The influence of whole grain (WG) rice based diets on the lipid profile and antioxidant status was evaluated. Thirty-two male Wistar rats were fed with Control (C), extruded Brown rice (B), extruded Soaked whole rice (S) and extruded Germinated whole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0d7dcef1cebcea1d57b92327944b3e
https://doi.org/10.1039/c6fo00208k
https://doi.org/10.1039/c6fo00208k
Autor:
María Jimena Correa, Adriana Ruth Weisstaub, Angela Zuleta, Magalí Barchuk, Maria Victoria Salinas, Gabriela Berg
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39f42566aa4fb56b9eccd32895cf5268
https://pubs.rsc.org/en/content/articlelanding/2018/fo/c8fo01407h#!divAbstract07H
https://pubs.rsc.org/en/content/articlelanding/2018/fo/c8fo01407h#!divAbstract07H
