Zobrazeno 1 - 10
of 40
pro vyhledávání: '"E. M. Rodríguez Rodríguez"'
Autor:
C. del M. Verde Méndez, J. F. Díaz-Flores, R. I. Sañudo, E. M. Rodríguez Rodríguez, C. Díaz Romero
Publikováno v:
Nutrición Hospitalaria, Vol 18, Iss 6, Pp 358-365 (2003)
Se determinaron los niveles de hemoglobina, hematocrito, hematíes, recuento de leucocitos, índices relacionados con la serie roja (VCM, HCM, CHCM, IDE, VPM), velocidad de sedimentación, hierro, parámetros relacionados con la captación y transpor
Externí odkaz:
https://doaj.org/article/96ae1c4a5c5244658a22d0bb74008de8
Publikováno v:
Journal of Food Composition and Analysis. 39:69-76
The P, Na, K, Ca, Mg, Fe, Cu, Zn and Mn concentrations were determined in seventy-three samples of seaweeds belonging to different genera (classified as brown, red and green seaweeds), which were collected from three zones in the sub-Antarctic ecoreg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2af6be361a236ae3b90454e848647b11
https://doi.org/10.1016/j.jfca.2014.11.010
https://doi.org/10.1016/j.jfca.2014.11.010
Autor:
B. Rodríguez Galdón, C. Díaz Romero, A. Bentabol Manzanares, E. M. Rodríguez Rodríguez, Z. Hernández García
Publikováno v:
LWT - Food Science and Technology. 55:572-578
Physicochemical parameters (moisture, water activity, electrical conductivity, colour, hydroxymethyl furfural, acidity, pH, proline, diastase and invertase) and sugar composition (fructose, glucose, sucrose, maltose, isomaltose, trehalose, turanose a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56fd2f4834513afd700b6a577521e474
https://doi.org/10.1016/j.lwt.2013.09.024
https://doi.org/10.1016/j.lwt.2013.09.024
Autor:
B. Rodríguez Galdón, M. Hernández Suárez, C. Díaz Romero, D. Ríos Mesa, E. M. Rodríguez Rodríguez
Publikováno v:
Food and Nutrition Sciences. :705-715
The sugar, organic and total phenol contents were determined in 21 varieties of chestnut from Tenerife (Spain). Sucrose, fructose and glucose were determined by HPLC/refraction index being the sucrose the sugar with the highest content. The organic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97ea56811e28ec5fb4c52bc95e9a4e11
https://doi.org/10.4236/fns.2012.36096
https://doi.org/10.4236/fns.2012.36096
Autor:
Z. Hernández García, E. M. Rodríguez Rodríguez, C. Díaz Romero, A. Bentabol Manzanares, B. Rodríguez Galdón
Publikováno v:
Food Chemistry. 126:664-672
Multivariate analysis was applied on physicochemical parameters (moisture, water activity, electric conductivity, colour, hydroxymethyl furfural, acidity, pH, proline, diastase and invertase), sugar composition (fructose, glucose, sucrose, maltose, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::348c6a1cd22c5a71508974c1ece4e5b4
https://doi.org/10.1016/j.foodchem.2010.11.003
https://doi.org/10.1016/j.foodchem.2010.11.003
Autor:
C. M. Verde Méndez, M.C. Sánchez Mata, E. M. Rodríguez Rodríguez, M. C. Matallana Gonzalez, C. Díaz Romero, M.E. Torija Isasa
Publikováno v:
CyTA - Journal of Food. 9:71-76
The contents of vitamin C (ascorbic and dehydroascorbic acids) and other organic acids such as citric, oxalic, fumaric, malic and glutamic, were determined by HPLC in 54 samples of tomato, white onion, cucumber, pepper, garlic, and “gazpacho” ela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d6140ad937cc4888860ed066f020a23
https://doi.org/10.1080/19476331003654393
https://doi.org/10.1080/19476331003654393
Publikováno v:
CyTA - Journal of Food. 9:77-81
Total fat and fatty acids (FA) were determined in chestnut samples belonging to 21 different chestnut varieties. Total saturated, monounsaturated, polyunsaturated acids and the relationships between them, such as oleic/linoleic and linoleic/linolenic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00c5a1979fecbb041793941fcf298883
https://doi.org/10.1080/19476331003686858
https://doi.org/10.1080/19476331003686858
Publikováno v:
Journal of Food Composition and Analysis. 23:148-153
The amino acid profile, amino acid score and total protein content were determined in ten traditional potato (Solanum tuberosum) cultivars from Tenerife (Bonita, Bonita negra, Azucena negra, Mora, Borralla, Terrenta, Colorada de baga, Negra, Peluca b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a15df2c947f86d92470a31535a55829
https://doi.org/10.1016/j.jfca.2009.08.009
https://doi.org/10.1016/j.jfca.2009.08.009
Publikováno v:
Acta Alimentaria. 38:405-414
Moisture, protein, starch, amylose, ash, ascorbic acid and fibre contents were determined in potato samples harvested in Tenerife belonging to eight cultivars and three species/subspecies: Solanum x chaucha, Solanum tuberosum spp. tuberosum and spp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c57b108a93b6e328b8e4467f0aea075
https://doi.org/10.1556/aalim.38.2009.4.1
https://doi.org/10.1556/aalim.38.2009.4.1
Publikováno v:
CyTA - Journal of Food. 7:53-58
The total antioxidant activity (expressed as mmol Trolox/kg of fresh onion) was determined in six cultivars of onions produced in Tenerife in order to find out differences between them. The decrease of absorbance, at 734 nm, of an ABTS (2.2´-azino-b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ff175cc0f9cb15b355a2bb5ac6e4ed4
https://doi.org/10.1080/11358120902850784
https://doi.org/10.1080/11358120902850784