Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ana Lucía Mayorga-Gross"'
Publikováno v:
Nutrients, Vol 11, Iss 5, p 1163 (2019)
Cocoa is continuously drawing attention due to growing scientific evidence suggesting its effects on health. Flavanols and methylxanthines are some of the most important bioactive compounds present in cocoa. Other important bioactives, such as phenol
Externí odkaz:
https://doaj.org/article/a214a73a950a40b8849e96fcc6e5f43e
Autor:
Anastasios Aktypis, Eliana Alves, Ana Lucía Mayorga-Gross, Marianthi Basalekou, Tom Beresford, I.S. Boziaris, Maria Dermiki, Pedro Domingues, Maria do Rosário Domingues, Ahsan Hameed, S. Kakasis, Stamatina Kallithraka, Haralabos C. Karantonis, K. Kios, Anastasios Koidis, Maria Kyraleou, Ronan Lordan, Charles F. Manful, Eugenia Manolopoulou, Alexander Montoya-Arroyo, Donal Moran, Constantina Nasopoulou, Konstantina Papastavropoulou, Charalampos Proestos, Theano Stoikidou, F. Syropoulou, Raymond H. Thomas, Effie Tsakalidou, Alexandros Tsoupras, Natalia P. Vidal, Ioannis Zabetakis
Publikováno v:
Functional Foods and Their Implications for Health Promotion ISBN: 9780128238110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158d6d42fae0feeb495ef4531f20ce8d
https://doi.org/10.1016/b978-0-12-823811-0.01002-6
https://doi.org/10.1016/b978-0-12-823811-0.01002-6
Publikováno v:
Functional Foods and Their Implications for Health Promotion ISBN: 9780128238110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d48d535913579c3debd03730a0d04dd
https://doi.org/10.1016/b978-0-12-823811-0.00009-2
https://doi.org/10.1016/b978-0-12-823811-0.00009-2
Autor:
Lyanne Rodríguez, Ana Mercedes Pérez, Eduardo Fuentes, Iván Palomo, Victor Vásquez-Chaves, Ana Lucía Mayorga-Gross, Carolina Rojas-Garbanzo
Publikováno v:
Food Research International; Vol. 141: 2021
Kérwá
Universidad de Costa Rica
instacron:UCR
Kérwá
Universidad de Costa Rica
instacron:UCR
In Costa Rica, two species of Psidium fruits, P. guajava and P. friedrichsthalianum, are widely consumed as food and used in folk medicine. Although studies have revealed the health effects of these fruits, there has been little research showing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21ff2d0825345e5b45f74164ec22dad3
https://www.sciencedirect.com/science/article/pii/S0963996920310954?via=ihub
https://www.sciencedirect.com/science/article/pii/S0963996920310954?via=ihub
Publikováno v:
Nutrients, Vol 11, Iss 5, p 1163 (2019)
Nutrients
Nutrients, 11(5), pp. 1-31
Kérwá
Universidad de Costa Rica
instacron:UCR
Nutrients
Nutrients, 11(5), pp. 1-31
Kérwá
Universidad de Costa Rica
instacron:UCR
Cocoa is continuously drawing attention due to growing scientific evidence suggesting its effects on health. Flavanols and methylxanthines are some of the most important bioactive compounds present in cocoa. Other important bioactives, such as phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::680ea12a766617d8bf1b8abe531a18ec
https://www.mdpi.com/2072-6643/11/5/1163
https://www.mdpi.com/2072-6643/11/5/1163
Publikováno v:
Food Research International
Food Research International; Volumen 89, Número 2. 2016
Kérwá
Universidad de Costa Rica
instacron:UCR
Food Research International; Volumen 89, Número 2. 2016
Kérwá
Universidad de Costa Rica
instacron:UCR
Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic changes that occur thro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3458f5cf8488879eb9ac0dfe24c17d5d
https://doi.org/10.1016/j.foodres.2016.04.017
https://doi.org/10.1016/j.foodres.2016.04.017