Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Agustín Lucini Más"'
Autor:
Alexander Erban, Ines Fehrle, Federico Martinez-Seidel, Federico Brigante, Agustín Lucini Más, Veronica Baroni, Daniel Wunderlin, Joachim Kopka
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-19 (2019)
Abstract Verification of food authenticity establishes consumer trust in food ingredients and components of processed food. Next to genetic or protein markers, chemicals are unique identifiers of food components. Non-targeted metabolomics is ideally
Externí odkaz:
https://doaj.org/article/e43a47c8e9e649ffb640ab938f2e05ad
Publikováno v:
Aspects of Molecular Medicine, Vol 4, Iss , Pp 100048- (2024)
Flavonoids are a group of bioactive compounds widely distributed in edible plants. They have gained special attention given strong scientific evidence supporting their health promoting actions. This review summarizes current knowledge on the biosynth
Externí odkaz:
https://doaj.org/article/7ef919ba3f0541bcb08ca41acbafcce1
Autor:
Agustin Lucini Mas, María Eugenia Sabatino, Martin Gustavo Theumer, Daniel Alberto Wunderlin, María Verónica Baroni
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e24125- (2024)
Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour
Externí odkaz:
https://doaj.org/article/c4042540b58d472b8a4688c8c2d0e045
Autor:
Agustin Lucini Mas, Alejandra Mariel Canalis, María Eugenia Pasqualini, Daniel Alberto Wunderlin, María Verónica Baroni
Publikováno v:
Foods, Vol 13, Iss 5, p 678 (2024)
Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a
Externí odkaz:
https://doaj.org/article/baec713651d74fc385f182bd1d2ce414
Autor:
Maria Eugenia Sabatino, Agustín Lucini Mas, Martin Gustavo Theumer, Marcela Martinez, Maria Verónica Baroni
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 83 (2023)
Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow for the estimation of variations
Externí odkaz:
https://doaj.org/article/e9de950fe7764bdd99b842085d1c4998
Autor:
Paola Alejandra Gimenez, Agustín Lucini Mas, Pablo Daniel Ribotta, Marcela Lilian Martínez, Agustín González
Publikováno v:
Foods, Vol 12, Iss 20, p 3833 (2023)
The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study
Externí odkaz:
https://doaj.org/article/adcc7b3c0d1a4125b48fd21f9f253635