Zobrazeno 1 - 10 of 79 pro vyhledávání: '"Ciriano, M. A."'
1
Reactivity of [TiM2] (M = Rh, Ir) and [TiIr3] early-late heterobimetallic sulfido-bridged clusters
Autor: Casado, M. A., Ciriano, M. A., Lahoz, F. J., Oro, L. A., Pérez-Torrente, J. J.
Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Treatment of heterobimetallic sulfido-bridged complexes Cp(acac)Ti(µ3-S)2(M(cod))2] (M = Rh (1), Ir (2)) with the organic acids CX3COOH (X = F, H) forms the corresponding acetate derivatives Cp(CX3COO)Ti(µ3-S)2(M(cod))2] (X = F, M = Rh (3), Ir (4);
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::360e3d2b6296e589ba004eb5e2b08cd8
http://zaguan.unizar.es/record/96237
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2
Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
Autor: Garcia-Iñiguez-de-Ciriano, M. (Mikel), Berasategui, I. (Izaskun), Navarro-Blasco, I. (Iñigo), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium asco
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca20dd43359f88c49ddd2ab4fdde1e4d
https://hdl.handle.net/10171/36201
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3
A lyophilized water extract of melissa officinalis L. as an effective natural antioxidant during the storage of dry fermented sausages high in alpha-linolenic acid and DHA
Autor: Garcia-Iñiguez-de-Ciriano, M. (Mikel), Larequi-García, E. (Eduardo), Berasategui, I. (Izaskun), Calvo, M.I. (María Isabel), Cavero-Remon, R.Y. (Rita Yolanda), Navarro-Blasco, I. (Iñigo), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d54b0445279ea1298625cbb89781748e
https://hdl.handle.net/10171/37714
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4
Design and evaluation of functional meat products
Autor: Garcia-Iñiguez-de-Ciriano, M. (Mikel), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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The meat industry has been traditionally one of the main sectors of food industry. An excess of meat products consumption has been related to an increased risk of some diseases such as cardiovascular, diabetes and some types of cancer. This work deal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3c60edf8d1b6dd3baaa7ccdbb5e78edc
https://hdl.handle.net/10171/36094
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5
Chemical composition, mineral content and antioxidant activity of Verbena officinalis L
Autor: Rehecho, S. (Sheyla), Hidalgo, O. (Olman), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Navarro-Blasco, I. (Iñigo), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana), Cavero-Remon, R.Y. (Rita Yolanda), Calvo, M.I. (María Isabel)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Aqueous and hydroalcoholic extracts from Verbena officinalis L. were obtained and characterised. The analysis by HPLC-DAD and LC–MS allowed the detection and identification of three iridoids, fifteen flavonoids and four phenolic acid derivatives. F
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4bf01e4fbd2fef1d38533332bd61212d
https://hdl.handle.net/10171/22987
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6
Anti-proliferative effect of melissa officinalis on human colon cancer cell line
Autor: Encalada, M.A. (Manuel Alejandro), Hoyos, K.M. (Kelly Melissa), Rehecho, S. (Sheyla), Berasategui, I. (Izaskun), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Navarro-Blasco, I. (Iñigo), Cavero-Remon, R.Y. (Rita Yolanda), Calvo, M.I. (María Isabel)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Melissa officinalis L. (Lamiaceae) is consumed as a traditional herbal tea in the Mediterranean region. The cytotoxic effect of the 50% ethanolic and aqueous extract, determined by the MTT and NR assays, was evaluated in vitro on Human Colon Cancer C
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ba8c278f3df11b6a3b46ddbf3812fbc6
https://hdl.handle.net/10171/22330
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7
'High in omega-3 fatty acids' Bologna type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis
Autor: Berasategui, I. (Izaskun), Legarra, S. (Sheila), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Rehecho, S. (Sheyla), Calvo, M.I. (María Isabel), Cavero-Remon, R.Y. (Rita Yolanda), Navarro-Blasco, I. (Iñigo), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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A new formulation of bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cf017552fc0c91c248729dbe0f219578
https://hdl.handle.net/10171/22331
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8
Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation
Autor: Garcia-Iñiguez-de-Ciriano, M. (Mikel), Larequi-García, E. (Eduardo), Rehecho, S. (Sheyla), Calvo, M.I. (María Isabel), Cavero-Remon, R.Y. (Rita Yolanda), Navarro-Blasco, I. (Iñigo), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2g/kg), iodized salt (26g/kg), linseed:algae (3:2) emulsion (62.5g/kg), and lyophilized
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ff7cb7a8defa32cf5d6c899cd540a1eb
https://hdl.handle.net/10171/22992
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9
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
Autor: Garcia-Iñiguez-de-Ciriano, M. (Mikel), Rehecho, S. (Sheyla), Calvo, M.I. (María Isabel), Navarro-Blasco, I. (Iñigo), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as fu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7b5c7dd73b73f2ce88afa4c1f258ef33
https://hdl.handle.net/10171/23013
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10
Antioxidant activity and phenolic content of water extracts of Borago officinalis L: influence of plant part and cooking procedures
Autor: Garcia-Herreros, C. (Cecilia), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)
Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Borage (Borago officinalis L.) water extracts were prepared from raw stems and leaves and from cooked (boiled and steamed) stems. Antioxidant activity (AA) was determined by ABTS and DPPH after their respective calibration with Trolox as standard and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::83c70b6d9d2289c62c731f5c6747f703
https://hdl.handle.net/10171/37101
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