Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Elisa M. Miguélez"'
Autor:
Ignacio Gutiérrez-del-Río, Sara López-Ibáñez, Patricia Magadán-Corpas, Luis Fernández-Calleja, Álvaro Pérez-Valero, Mateo Tuñón-Granda, Elisa M. Miguélez, Claudio J. Villar, Felipe Lombó
Publikováno v:
Antioxidants, Vol 10, Iss 8, p 1264 (2021)
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer
Externí odkaz:
https://doaj.org/article/df4f706c4fbd47558ef508cee49e190a
Autor:
Javier Fernández, Saúl Redondo-Blanco, Ignacio Gutiérrez-del-Río, Elisa M. Miguélez, Claudio J. Villar, Felipe Lombó
Publikováno v:
Journal of Functional Foods, Vol 25, Iss , Pp 511-522 (2016)
Some plant polysaccharides cannot be digested by humans, arriving intact to the colon, where they are fermented by a distinct group of anaerobic beneficial bacterial species (Lactobacillus, Bifidobacterium, Roseburia, Faecalibacterium, Anaerostipes,
Externí odkaz:
https://doaj.org/article/bea8e7f2d85846a883314c1e7a0b44b1
Autor:
Javier Fernández, Sául Redondo-Blanco, Elisa M. Miguélez, Claudio J. Villar, Alfonso Clemente, Felipe Lombó
Publikováno v:
AIMS Microbiology, Vol 1, Iss 1, Pp 48-71 (2015)
A specific group of plant and animal oligosaccharides does not suffer enzymatic digestion in the human upper intestinal tract, achieving the colon microbial ecosystem in intact form. The reason for that is their diverse glycosidic bond structure, in
Externí odkaz:
https://doaj.org/article/df4090869f974a6e9cfd35817292c637
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible f
Externí odkaz:
https://doaj.org/article/3c06e7eb6eea4fd1a6625aaf7be577ea
Autor:
Felipe Lombó, Claudio J. Villar, Sara López-Ibáñez, Saúl Redondo-Blanco, Elisa M. Miguélez, Javier Fernández
Publikováno v:
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
instname
Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e7c5d8daf477e8078fed8b0aefc4558
http://hdl.handle.net/10651/54230
http://hdl.handle.net/10651/54230
Autor:
Felipe Lombó, Javier Fernández, Saúl Redondo-Blanco, Elisa M. Miguélez, Claudio J. Villar, Ignacio Gutiérrez-del-Río
Publikováno v:
Journal of Functional Foods, Vol 25, Iss, Pp 511-522 (2016)
Some plant polysaccharides cannot be digested by humans, arriving intact to the colon, where they are fermented by a distinct group of anaerobic beneficial bacterial species ( Lactobacillus, Bifidobacterium, Roseburia, Faecalibacterium, Anaerostipes,
Autor:
Elisa M. Miguélez, Felipe Lombó, Alfonso Clemente, Javier Fernández, Saúl Redondo-Blanco, Claudio J. Villar
Publikováno v:
AIMS Microbiology, Vol 1, Iss 1, Pp 48-71 (2015)
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
A specific group of plant and animal oligosaccharides does not suffer enzymatic digestion in the human upper intestinal tract, achieving the colon microbial ecosystem in intact form. The reason for that is their diverse glycosidic bond structure, in
Publikováno v:
WOS:000351112600001
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
BioMed Research International
BioMed Research International, Vol 2015 (2015)
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
BioMed Research International
BioMed Research International, Vol 2015 (2015)
Polyphenolic compounds are plant nutraceuticals showing a huge structural diversity, including chlorogenic acids, hydrolyzable tannins, and flavonoids (flavonols, flavanones, flavan-3-ols, anthocyanidins, isoflavones, and flavones). Most of them occu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0696b29c51ba00e3fdb7ec827673411
http://hdl.handle.net/10651/31745
http://hdl.handle.net/10651/31745
Publikováno v:
FEMS Microbiology Letters. 153:57-62
Experiments carried out to examine the ability of Streptomyces antibioticus to accumulate glycogen, when starved for nitrogen at different times during growth, revealed that nitrogen-starved hyphae, irrespective of the developmental time at which the
Publikováno v:
FEMS Microbiology Letters. 157:103-107
In this paper we present an ultrastructural study of spore formation in aerial vs. substrate mycelia of Streptomyces carpinensis. Both mycelia initiated spore formation at nearly the same time of colony development but exhibited different patterns of