Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cristina Juan GarcÍa"'
Autor:
Paula Llorens Castelló, Matteo Antonio Sacco, Isabella Aquila, Juan Carlos Moltó Cortés, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 11, p 782 (2022)
Zearalenone (ZON), zearalanone (ZAN) and their phase I metabolites: α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalalanol (α-ZAL) and β-zearalalanol (β-ZAL) are compounds with estrogenic activity that are metabolized and distributed by t
Externí odkaz:
https://doaj.org/article/6f29129c6b6048479689fd0e13d80337
Autor:
Paula Llorens Castelló, Ana Juan-García, Juan Carlos Moltó Cortés, Jordi Mañes Vinuesa, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 8, p 540 (2022)
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to man
Externí odkaz:
https://doaj.org/article/31c72f38a58f4b72b5cd378c4220278b
Autor:
Cristina Juan García
Publikováno v:
Toxins, Vol 13, Iss 4, p 242 (2021)
The evaluation of the presence of mycotoxins in different matrices is achieved through different analytical tools (including quantitative or qualitative determinations) [...]
Externí odkaz:
https://doaj.org/article/03e88ff421214a32a49737ebe49a47e6
Autor:
Cristina Juan GarcÍa, Paula Llorens Castelló, Noelia Pallarés Barrachina, Leyre Martínez Sandez, Ana Juan GarcÍa, Manuel García Monreal, Francisco José Barba Orellana, Juan Carlos Moltó Cortés
[EN] The student of the Degree in Human Nutrition and Dietetics, acquires theoretical knowledge and develops critical skills in the whole subjects conforming the Degree. In the last period of their studies, during the practicum, they improve communic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ce3c76d7b811c43709af6c2d1bc05a8
https://hdl.handle.net/10251/191016
https://hdl.handle.net/10251/191016
Publikováno v:
Mycotoxins and their Implications in Food Safety. :68-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a7cfdcf679f13bcc0c82d8e76cbe79a
https://doi.org/10.4155/ebo.13.624
https://doi.org/10.4155/ebo.13.624