Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Beatriz Fernandez-Gomez"'
Autor:
Maria I. Alvarez-Vergara, Alicia E. Rosales-Nieves, Rosana March-Diaz, Guiomar Rodriguez-Perinan, Nieves Lara-Ureña, Clara Ortega-de San Luis, Manuel A. Sanchez-Garcia, Miguel Martin-Bornez, Pedro Gómez-Gálvez, Pablo Vicente-Munuera, Beatriz Fernandez-Gomez, Miguel A. Marchena, Andrea S. Bullones-Bolanos, Jose C. Davila, Rocio Gonzalez-Martinez, Jose L. Trillo-Contreras, Ana C. Sanchez-Hidalgo, Raquel del Toro, Francisco G. Scholl, Eloisa Herrera, Martin Trepel, Jakob Körbelin, Luis M. Escudero, Javier Villadiego, Miriam Echevarria, Fernando de Castro, Antonia Gutierrez, Alberto Rabano, Javier Vitorica, Alberto Pascual
Publikováno v:
Nature Communications, Vol 12, Iss 1, Pp 1-16 (2021)
Aß are extracellular deposits relevant in Alzheimer’s disease (AD). This study shows that Aß plaques are hubs of endothelial disassembly that induce non-productive angiogenesis. This process is aided by the microglia and unchained by reduced pres
Externí odkaz:
https://doaj.org/article/65297e3308ba45ef8cbc879a7f19dfe0
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 2, Pp 157-166 (2019)
The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fi
Externí odkaz:
https://doaj.org/article/26138434d2684955a0d8c9a2e38843db
Autor:
Beatriz Fernandez-Gomez, Adriana Lezama, Miryam Amigo-Benavent, Mónica Ullate, Miguel Herrero, María Ángeles Martín, Maria Dolores Mesa, Maria Dolores del Castillo
Publikováno v:
Journal of Functional Foods, Vol 25, Iss , Pp 197-207 (2016)
The bioaccessibility of chlorogenic acid (CGA) and caffeine in coffee silverskin extracts (CSE) and the contribution of these substances to the prophylactic effect of CSE on the pathogenesis of diabetes have not been reported. This study aimed to eva
Externí odkaz:
https://doaj.org/article/35178ed3a0794647aaf846d5d80ff6bc
Autor:
Amaia Iriondo-DeHond, Fresia Santillan Cornejo, Beatriz Fernandez-Gomez, Gema Vera, Eduardo Guisantes-Batan, Sergio Gomez Alonso, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Laura Lopez-Gomez, Jose Antonio Uranga, Raquel Abalo, Maria Dolores del Castillo
Publikováno v:
Nutrients, Vol 11, Iss 6, p 1411 (2019)
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpe
Externí odkaz:
https://doaj.org/article/54e8a2e3c59745f3a25de6fb92ff0571
Autor:
Nuria Martinez-Saez, Weijing Cai, Beatriz Fernandez-Gomez, Jaime Uribarri, María Dolores del Castillo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose or fructose
Autor:
Gianfranco Mamone, Chiara Nitride, Pasquale Ferranti, Beatriz Fernandez-Gomez, Mónica Ullate, María Dolores del Castillo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The present study aimed to obtain novel information regarding the pathways of a polyphenol-rich coffee silverskin extract (CSE) for inhibiting the formation of advanced glycation products (AGE). Chlorogenic acid (CGA) is the main phenol present in co
Autor:
María A. Martín-Cabrejas, María Dolores del Castillo, Yolanda Aguilera, Beatriz Fernandez-Gomez, Miguel Rebollo-Hernanz, Miguel Herrero, Jaime Uribarri
Publikováno v:
Foods
Volume 8
Issue 10
Biblos-e Archivo. Repositorio Institucional de la UAM
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Foods, Vol 8, Iss 10, p 438 (2019)
Volume 8
Issue 10
Biblos-e Archivo. Repositorio Institucional de la UAM
instname
Foods, Vol 8, Iss 10, p 438 (2019)
This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems consti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fe3237b96aa866e65f03f6cd495e0b2
https://hdl.handle.net/10486/689902
https://hdl.handle.net/10486/689902
Autor:
M. Dolores Mesa, Amaia Iriondo-DeHond, M. Dolores del Castillo, Beatriz Fernandez-Gomez, Nuria Martínez Sáez
The SUSCOFFEE Project (AGL2014-57239-R), Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients, funded this work.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4961d80451b1cbd048e90858d848d87
https://doi.org/10.1039/9781782622437-00309
https://doi.org/10.1039/9781782622437-00309
Autor:
Eduardo Guisantes-Batan, Francisco Velazquez Escobar, María Dolores del Castillo, Manuel Ignacio San Andres, Beatriz Fernandez-Gomez, S. Sánchez-Fortún, Amaia Iriondo-DeHond, Natalia Aparicio García, Gracia Patricia Blanch
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408efaf71973797a868909963ec11791
http://hdl.handle.net/10261/193816
http://hdl.handle.net/10261/193816
Autor:
Estefanía Sánchez-Jiménez, Beatriz Fernández-Gómez, Esther Magan, Emma Muñoz-Sáez, Alba Macias, María Martín, David Piñeiro, Macarena Hernández-Jiménez, Alfonso Lagares, Luis Ley, Celia Oreja-Guevara, Fernando De Castro, Miguel Marchena
Publikováno v:
IBRO Neuroscience Reports, Vol 15, Iss , Pp S604- (2023)
Externí odkaz:
https://doaj.org/article/bb7b7e1b194e4fd4ad91556d8749d7b3