Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Edurne Elejalde"'
Publikováno v:
Journal of the International Society of Sports Nutrition, Vol 18, Iss 1 (2021)
Exercise induces free radicals’ overproduction and therefore, an enhancement of oxidative stress, defined as an imbalance between the production of reactive species and the intrinsic antioxidant defense. Redox activity of reactive species plays an
Externí odkaz:
https://doaj.org/article/7d18d1c90347445c8b24cc1b3e32cedf
Autor:
Edurne Elejalde, María Carmen Villarán, Iratxe Lopez-de-Armentia, Daniel Ramón, Raquel Murillo, Rosa María Alonso
Publikováno v:
Resources, Vol 11, Iss 3, p 33 (2022)
Every year great amounts of high-quality wine grapes are left on the vine unpicked, and consequently lost, to control the overproduction in wine areas with limited appellation production yield. In the context of circular bioeconomy, the valorization
Externí odkaz:
https://doaj.org/article/b7fa1faf066a461b80d1b156e7654cae
Autor:
Andreea Catalina Lulea, Robert Ruginescu, Roberta Maria Banciu, Catalina Pantazi, Elena Brinduse, Marian Ion, Silvia Quintela, Edurne Elejalde, Laura Fernández-de-Castro, Maria Carmen Villarán, Zuria Ruiz-de-Vergara, Cristobal Ruíz, Petru Epure, Cristina Purcarea, Alina Vasilescu
Publikováno v:
Processes; Volume 10; Issue 3; Pages: 575
TECNALIA Publications
Fundación Tecnalia Research & Innovation
TECNALIA Publications
Fundación Tecnalia Research & Innovation
Grapes’ infection with the fungi Botrytis cinerea is one of the major causes of economic loss in the winemaking sector worldwide. The laccase activity of grapes is considered an appropriate indicator of this type of fungal infection, and enzymatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9f49bde77c401e3688cbb79118fa6cd
Publikováno v:
Food Control. 30:439-445
Ochratoxin A (OTA) is a mycotoxin mainly produced in wine grapes by Aspergillus carbonarius fungal species. This mycotoxin is a potent nephrotoxin with immunosuppressive, teratogenic and carcinogenic properties and has been classified as a possible c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee2833cd05d5bd2b8fe9fefcaa941fe1
https://doi.org/10.1016/j.foodcont.2012.08.014
https://doi.org/10.1016/j.foodcont.2012.08.014
Publikováno v:
Food Additives & Contaminants: Part A. 29:1168-1174
The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb47f686160743bf905a5e5536225632
https://doi.org/10.1080/19440049.2012.682166
https://doi.org/10.1080/19440049.2012.682166
Publikováno v:
Food Control. 25:501-504
The Rioja Qualified Designation of Origin (DOCa Rioja) is leader of the Spanish market of quality wines, with nearly the 40% of the total sales of Spanish wines. It has a great international prestige and it exports about 30% of its production, mainly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::675e0ca7190543f475bf7c3c65e25279
https://doi.org/10.1016/j.foodcont.2011.11.023
https://doi.org/10.1016/j.foodcont.2011.11.023
Publikováno v:
Food Chemistry. 126:302-305
In this survey the influence of the geographical location and the kind of wine in the concentration of ochratoxin A (OTA) was studied. Forty percent of the Spanish wine market belongs to the Rioja Qualified Designation of Origen (DOCa Rioja) wines, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ff4dc57beb64606c819f4108aa5a7f5
https://doi.org/10.1016/j.foodchem.2010.09.096
https://doi.org/10.1016/j.foodchem.2010.09.096
Publikováno v:
Journal of Chromatography A. 823:349-354
The Txakoli is a wine from the north of Spain with acid characteristics and medium ethanol content. We report the comparative results obtained from red Txakoli elaborated with different grape varieties. We have used chromatographic methods for the ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::235cd30dbe4522023295ed3092f24e3c
https://doi.org/10.1016/s0021-9673(98)00468-3
https://doi.org/10.1016/s0021-9673(98)00468-3