Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Campa Negrillo A"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Common bean (Phaseolus vulgaris L.) is a crop of high nutritional interest which is widespread throughout the world as a result of which it is considered as a potential crop for ensuring future food security. The effect of organic and conventional fa
Externí odkaz:
https://doaj.org/article/9452e42ff29f48b69cce08319dfa88af
Publikováno v:
Foods, Vol 13, Iss 13, p 2023 (2024)
Dry bean (Phaseolus vulgaris L.) is a crop of high nutritional interest widespread throughout the world. This research had two objectives. On the one hand, the development and validation of an analytical method to quantify fatty acids in dry beans ba
Externí odkaz:
https://doaj.org/article/40e2da0042714832b941430e5c05c0e5
Publikováno v:
Foods; Jul2024, Vol. 13 Issue 13, p2023, 14p
Autor:
Rodríguez Madrera, Roberto, Campa Negrillo, Ana, Suárez Valles, Belén, Ferreira Fernández, Juan José
Publikováno v:
In Food Research International December 2020 138 Part A
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Hazelnut is a traditional crop in northern Spain, where it grows wild as well as being cultivated. A field collection of 41 local and 17 non-local accessions, including 15 well-known cultivars, was established at SERIDA in Villaviciosa, Spain. Here,
Externí odkaz:
https://doaj.org/article/5eff0aacb6f74b0dbfc0c8b09d026fd3
Publikováno v:
Frontiers in Sustainable Food Systems; 2024, p1-13, 13p
Autor:
Roberto Rodríguez Madrera, Ana Campa Negrillo, Belén Suárez Valles, Juan José Ferreira Fernández
Publikováno v:
Foods, Vol 10, Iss 4, p 864 (2021)
Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxida
Externí odkaz:
https://doaj.org/article/2508f5030d2c4133b0477d9f7b910c90
Publikováno v:
Acta Alimentaria. 48:260-268
Blueberry (Vaccinium spp.) cultivation has experienced a notable increase both for its good organoleptic characteristics and the nutritional and functional properties of this berry. The aim of this study was the physicochemical characterization of bl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60bfba6cef17efab7bf9b72205fa315d
https://doi.org/10.1556/066.2019.48.2.14
https://doi.org/10.1556/066.2019.48.2.14
Akademický článek
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Autor:
Juan José Ferreira Fernández, Roberto Rodríguez Madrera, Ana María Campa Negrillo, Belén Suárez Valles
Publikováno v:
Food research international (Ottawa, Ont.). 138
Phenolic compounds are important bioactive compounds in common bean (Phaseolus vulgaris L.). The aim of this work was the characterization of extractable phenolic profile (corresponding to 12 hydroxycinnamic acids and derivatives, 13 anthocyanins and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e3d13ee9d86c368891f2e40468ce42c
https://pubmed.ncbi.nlm.nih.gov/33292961
https://pubmed.ncbi.nlm.nih.gov/33292961