Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Ana Sayago"'
Autor:
Juan Cubero-Cardoso, Patricia Gómez‐Villegas, María Santos-Martín, Ana Sayago, Ángeles Fernández-Recamales, Rubén Fernández de Villarán, Antonio A. Cuadri, José Enrique Martín-Alfonso, Rafael Borja, Fernando G. Fermoso, Rosa León, Juan Urbano
Publikováno v:
Polymer Testing, Vol 109, Iss , Pp 107546- (2022)
The current great concern about plastic pollution opens up opportunities for the production of more sustainable polymers. Inverse vulcanization has emerged as a novel procedure to obtain inorganic-organic hybrid polymeric materials. Sulfur is attaine
Externí odkaz:
https://doaj.org/article/5ede5e086c0443c6b9e1cc4133071bec
Publikováno v:
South African Journal of Chemical Engineering, Vol 34, Iss , Pp 142-150 (2020)
Lead and cadmium are amongst some of the most hazardous and carcinogenic heavy metals to contaminate water sources in the industrial sector. As such, there have been several research efforts to remediate this worldwide environmental concern. The main
Externí odkaz:
https://doaj.org/article/f6078838366b4a04bded8a6fe7490cf0
Publikováno v:
Foods, Vol 11, Iss 23, p 3940 (2022)
The use of advanced chemometrics tools in food authenticity research is crucial for managing the huge amount of data that is generated by applying state-of-the-art analytical methods such as chromatographic, spectroscopic, and non-targeted fingerprin
Externí odkaz:
https://doaj.org/article/8fc374995e7b43998d6e3b91d925bd57
Autor:
Teresa Cavaco, Ana Cristina Figueira, Raúl González-Domínguez, Ana Sayago, Ángeles Fernández-Recamales
Publikováno v:
Molecules, Vol 27, Iss 1, p 57 (2021)
The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C
Externí odkaz:
https://doaj.org/article/b1f418b0a3d04ad190a3ea400e8420f7
Publikováno v:
Foods, Vol 10, Iss 8, p 1830 (2021)
High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenti
Externí odkaz:
https://doaj.org/article/f6d33945f28c4d8685430bba55aead87
Autor:
Raúl González-Domínguez, Álvaro González-Domínguez, Ana Sayago, Juan Diego González-Sanz, Alfonso María Lechuga-Sancho, Ángeles Fernández-Recamales
Publikováno v:
Biomedicines, Vol 9, Iss 3, p 298 (2021)
Hydrophilic metabolites are closely involved in multiple primary metabolic pathways and, consequently, play an essential role in the onset and progression of multifactorial human disorders, such as Alzheimer’s disease. This review article provides
Externí odkaz:
https://doaj.org/article/bd5b52fa951e4bebb8c49d3cb4434684
Autor:
Lidia Martin-Gordillo, María Cuaresma, Mª Ángeles Fernández-Recamales, Ana Sayago, Carlos Vílchez, Inés Garbayo
Publikováno v:
Proceedings, Vol 66, Iss 1, p 30 (2021)
An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been u
Externí odkaz:
https://doaj.org/article/421cbd2ba9404d269341d1a2d9887d66
Publikováno v:
Foods, Vol 9, Iss 6, p 768 (2020)
Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determin
Externí odkaz:
https://doaj.org/article/0d74881db6344be0935dd2fbbe465f4a
Publikováno v:
Metabolites, Vol 10, Iss 6, p 229 (2020)
Metabolomics can be significantly influenced by a range of pre-analytical factors, such as sample collection, pre-processing, aliquoting, transport, storage and thawing. This therefore shows the crucial need for standardizing the pre-analytical phase
Externí odkaz:
https://doaj.org/article/ee73f88843fb48da94a1dc020a6b2cd2
Publikováno v:
Foods, Vol 9, Iss 2, p 149 (2020)
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in th
Externí odkaz:
https://doaj.org/article/845b204e39a8438183fca4dfaeedb36d