Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gina Alejandra Montoya-Parra"'
Autor:
Luz Amparo Urango Marchena, Gina Alejandra Montoya Parra, María Adelaida Cuadros Quiroz, Diana Carolina Henao, Paula Andrea Zapata, Leidy López Mira, Erika Castaño, Ángela María Serna López, Claudia Vanesa Vanegas, María Camila Loaiza, Briana Davahiva Gómez
Publikováno v:
Perspectivas en Nutrición Humana, Vol 11, Iss 1, Pp 27-38 (2009)
Los fitoquímicos y algunos componentes bioactivos despiertan especial interés en la comunidad científica, por ser sustancias con efectos benéficos en la salud, evidenciado por estudios que involucran efectos, acciones y prevención de riesgo en c
Externí odkaz:
https://doaj.org/article/721df0dcb0d44ca3b831a444009fd6ed
Publikováno v:
Perspectivas en Nutrición Humana, Pp 61-72 (2005)
Los métodos de cocción de los alimentos pueden mejorar tanto la calidad integral del alimento, como su seguridad y en especial su valor nutricional, sin embargo, en algunas ocasiones este mismo procesamiento pueda formar compuestos tóxicos y anti
Externí odkaz:
https://doaj.org/article/d1c34a6e882e4516927cccc25d732227
Autor:
Ingo Lantz, Annett Riedel, Elke Richling, Herbert Stiebitz, Ute Hassmann, Veronika Somoza, Gerhard Bytof, Tamara Bakuradze, Dorothea Schipp, Gina Alejandra Montoya Parra, Natalie Dieminger, Swantje Winkler, Jochen Raedle, Thomas Hofmann, Doris Marko, Roman Lang
Publikováno v:
Food Research International. 63:420-427
Recent epidemiological studies suggest that coffee, one of the most widely consumed beverages worldwide, may reduce risks of degenerative diseases such as diabetes type 2, cardiovascular disease and certain types of cancer. These effects have partly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbe7c4beb32d91fd80c15d76d69c2d69
https://doi.org/10.1016/j.foodres.2014.05.032
https://doi.org/10.1016/j.foodres.2014.05.032
Autor:
Ingo Lantz, Natalie Dieminger, Herbert Stiebitz, Veronika Somoza, Jochen Raedle, Gina Alejandra Montoya Parra, Elke Richling, Tamara Bakuradze, Doris Marko, Thomas Hofmann, Dorothea Schipp, Annett Riedel, Christina Maria Hochkogler, Roman Lang, Gerhard Bytof, Swantje Winkler
Publikováno v:
Food Research International. 63:409-419
Scope This study intended to clarify whether two coffee brews, a market blend (MB) and a study blend (SB), containing equal amounts of caffeine, but differing in their contents of N-methylpyridinium, trigonelline and chlorogenic acids, differentially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85c63b65d88c0769e22aee4e3c677647
https://doi.org/10.1016/j.foodres.2014.04.002
https://doi.org/10.1016/j.foodres.2014.04.002
Autor:
W. Mattes, N. Moeller, B. van Ravenzwaay, Gina Alejandra Montoya-Parra, K. Davis, E. Fabian, R. Looser, H. G. Kamp, Sibylle Groeters, T. Walk, V. Strauss, A. Prokoudine, Heike Marxfeld, W. Mellert, James Greenhaw, M. Herold
Publikováno v:
Toxicology letters. 230(3)
While conventional parameters used to detect hepatotoxicity in drug safety assessment studies are generally informative, the need remains for parameters that can detect the potential for hepatotoxicity at lower doses and/or at earlier time points. Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a81f0ea35ffeb7f21902e5bf8c77ed
https://pubmed.ncbi.nlm.nih.gov/25086301
https://pubmed.ncbi.nlm.nih.gov/25086301
Autor:
Dinant Kroese, Eugene P. van Someren, Rob H. Stierum, Danyel Jennen, Jan Polman, Joost H.M. van Delft, Hennicke Kamp, Gina Alejandra Montoya-Parra
Publikováno v:
Toxicology Letters. 229:S4-S5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3be129c3bec9deb4487f144dcf9aafc1
https://doi.org/10.1016/j.toxlet.2014.06.042
https://doi.org/10.1016/j.toxlet.2014.06.042
Autor:
Luz Amparo Urango Marchena, Gina Alejandra Montoya Parra, María Adelaida Cuadros Quiroz, Diana Carolina Henao, Paula Andrea Zapata, Leidy López Mira, Erika Castaño, Ángela María Serna López, Claudia Vanesa Vanegas, María Camila Loaiza, Briana Davahiva Gómez
Publikováno v:
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
Perspectivas en Nutrición Humana, Vol 11, Iss 1, Pp 27-38 (2009)
Universidad de Antioquia
instacron:Universidad de Antioquia
Perspectivas en Nutrición Humana, Vol 11, Iss 1, Pp 27-38 (2009)
Phytochemical substances are bioactive compounds that have special interest for scientist because of the health-promoting properties that have been demonstrated in scientific studies. Some consumers are interested to eat these products to be healthie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5ba5463932d4bdc934d7fc5cc85e5f43
