Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Johannes Luis González"'
Publikováno v:
Science of The Total Environment. 630:323-330
The use of human teeth as biomarkers has been previously applied to characterize environmental exposure mainly to metal contamination. Difficulties arise when the contaminants are volatile or its concentration level is very low. This study presents t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee4b15cb2a7f502557bc79c5d06b9cf
https://doi.org/10.1016/j.scitotenv.2018.02.195
https://doi.org/10.1016/j.scitotenv.2018.02.195
Publikováno v:
Phytochemical Analysis. 26:346-352
Introduction Flavonoids are polyphenolic compounds found ubiquitously in foods of plant origin. They are commonly extracted from plant materials with ethanol, methanol, water, their combination or even with acidified extracting solutions. The disadva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dce5029b5a99c3274f794f7b667ad2fb
https://doi.org/10.1002/pca.2569
https://doi.org/10.1002/pca.2569
Autor:
Montserrat López-Mesas, Nadia Chaieb, Mohamed Bouslama, Johannes Luis González, Manuel Valiente
Publikováno v:
Food Research International. 44:970-977
In vitro antioxidant capacity of thirteen genotypes of faba bean (Vicia faba L.) collected during three different growing stages (vegetative, reproductive and maturity) have been evaluated. For the vegetative stage (VS) and reproductive stage (RS) th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8baa2edf35c96e32ef2215518f5edd8f
https://doi.org/10.1016/j.foodres.2011.02.026
https://doi.org/10.1016/j.foodres.2011.02.026
Autor:
Armando L. Payo-Hill, Hermán T. Vélez-Castro, Jorge Molina-Torres, José Antonio González-Lavaut, Sylvia Prieto-González, Johannes Luis González-Guevara, Kethia González-García
Publikováno v:
Biochemical Systematics and Ecology. 34:539-542
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6abc00c9f8cf0e04a68c62dd96c4b230
https://doi.org/10.1016/j.bse.2006.01.003
https://doi.org/10.1016/j.bse.2006.01.003
Autor:
Nadia, Chaieb, Montserrat, López-Mesas, Johannes, Luis González, Messaoud, Mars, Manuel, Valiente
Publikováno v:
Phytochemical analysis : PCA. 26(5)
Flavonoids are polyphenolic compounds found ubiquitously in foods of plant origin. They are commonly extracted from plant materials with ethanol, methanol, water, their combination or even with acidified extracting solutions. The disadvantages of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3d70fdfaa39d29f12704db9d6d0b172e
https://pubmed.ncbi.nlm.nih.gov/26046919
https://pubmed.ncbi.nlm.nih.gov/26046919
Publikováno v:
Universitat Autònoma de Barcelona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c1c88d65e5845d36f73952b84c6b0065
https://portalrecerca.uab.cat/en/publications/a8c42578-17ea-4566-83d7-4d95dd419b59
https://portalrecerca.uab.cat/en/publications/a8c42578-17ea-4566-83d7-4d95dd419b59
