Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Alicia Moreno-Ortega"'
Autor:
María Pilar Villena-Esponera, Alicia Moreno-Ortega, Rocío A. Baquero, Mª Idoia Ugarte-Gurrutxaga, Rafael Moreno-Rojas, Ignacio De los Rios-Carmenado
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 71, Iss 1, Pp 13-27 (2021)
Objetive: To analyze the influence of individual and household factors on eating behavior (EB) and other determinants related to eating during the home lockdown in the Covid-19 pandemic. Method: Online survey (April 17 to May 10, 2020) to collect soc
Externí odkaz:
https://doaj.org/article/2e8f07757127447e8a715da32b596bf1
Autor:
Alicia Moreno-Ortega, Gema Pereira-Caro, Iziar A. Ludwig, María-José Motilva, José Manuel Moreno-Rojas
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 925 (2023)
The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these compounds in humans is limite
Externí odkaz:
https://doaj.org/article/9ac9a235d0164334bc179ca67f7f8154
Autor:
Alicia Moreno-Ortega, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, Gema Pereira-Caro
Publikováno v:
Foods, Vol 10, Iss 2, p 337 (2021)
This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and
Externí odkaz:
https://doaj.org/article/990b5739dc404516a2a15407679a41d2
Autor:
Gema Pereira-Caro, José Luis Ordóñez-Díaz, Elsy de Santiago, Alicia Moreno-Ortega, Salud Cáceres-Jiménez, Mónica Sánchez-Parra, Francisco Javier Roldán-Guerra, Víctor Ortiz-Somovilla, José Manuel Moreno-Rojas
Publikováno v:
Foods, Vol 10, Iss 2, p 457 (2021)
Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC sea
Externí odkaz:
https://doaj.org/article/ec917b12d7394178ae7df5ac7b243657
Autor:
José Luis Ordoñez-Díaz, Alicia Moreno-Ortega, Francisco Javier Roldán-Guerra, Victor Ortíz-Somovilla, José Manuel Moreno-Rojas, Gema Pereira-Caro
Publikováno v:
Foods, Vol 9, Iss 12, p 1836 (2020)
Mango (Mangifera indica L.), a fruit with sensorial attractiveness and extraordinary nutritional and phytochemical composition, is one of the most consumed tropical varieties in the world. A growing body of evidence suggests that their bioactive comp
Externí odkaz:
https://doaj.org/article/0d2132ba6ed84e4392dfd65afb89d64b
Autor:
Alberto Hernández-Reyes, Ángela Vidal, Alicia Moreno-Ortega, Fernando Cámara-Martos, Rafael Moreno-Rojas
Publikováno v:
Diagnostics, Vol 10, Iss 12, p 1033 (2020)
Although the correlation coefficient between body mass index (BMI) and poor lipid profile has been reported, representing a cardiovascular risk, the need to find new early detection markers is real. Waist circumference and markers of atherogenic dysl
Externí odkaz:
https://doaj.org/article/6c412daf6af14f00a45ee7a379e83d00
Autor:
Alicia Moreno-Ortega, Gema Pereira-Caro, José Luis Ordóñez, Rafael Moreno-Rojas, Víctor Ortíz-Somovilla, José Manuel Moreno-Rojas
Publikováno v:
Foods, Vol 9, Iss 11, p 1582 (2020)
Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS). This study aims to analyze the bioaccessibility of the b
Externí odkaz:
https://doaj.org/article/346b6975ae524a0ea889364dbe04d80c
Publikováno v:
Foods, Vol 8, Iss 8, p 314 (2019)
Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a resu
Externí odkaz:
https://doaj.org/article/40709fc23d1044a683501c49c7f884fa
Autor:
María Ángeles Toledano Medina, Tania Merinas-Amo, Zahira Fernández-Bedmar, Rafael Font, Mercedes del Río-Celestino, Jesús Pérez-Aparicio, Alicia Moreno-Ortega, Ángeles Alonso-Moraga, Rafael Moreno-Rojas
Publikováno v:
Foods, Vol 8, Iss 6, p 220 (2019)
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Bri
Externí odkaz:
https://doaj.org/article/afc1c09423854051b7746f5464d7c143
Autor:
Alicia Moreno-Ortega, Giuseppe Di Pede, Gema Pereira-Caro, Luca Calani, Pedro Mena, Daniele Del Rio, José Manuel Moreno-Rojas
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:3666-3677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d42d89cca7c3231bbc7fd550bd026d
https://doi.org/10.1021/acs.jafc.1c08081
https://doi.org/10.1021/acs.jafc.1c08081