Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Julián Lozano‐Castellón"'
Autor:
Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, f
Externí odkaz:
https://doaj.org/article/0cefc9380cf94fc88284e83f8ea23878
Autor:
Diana Pinto, Ana Sofia Ferreira, Julián Lozano-Castellón, Emily P. Laveriano-Santos, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt, Cristina Delerue-Matos, Francisca Rodrigues
Publikováno v:
Separations, Vol 10, Iss 9, p 471 (2023)
Chestnut shells (CS), the principal by-product of the chestnut processing industry, contain high concentrations of flavonoids and other polyphenols with huge interest for the nutraceuticals field. Nonetheless, the bioaccessibility and bioactivity of
Externí odkaz:
https://doaj.org/article/6009b6b05cfe46abb58759ec068c98b9
Autor:
Johana González-Coria, Julián Lozano-Castellón, Carolina Jaime-Rodríguez, Alexandra Olmo-Cunillera, Emily P. Laveriano-Santos, Maria Pérez, Rosa Mª Lamuela-Raventós, Jordi Puig, Anna Vallverdú-Queralt, Joan Romanyà
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2127 (2022)
The challenge of sustainable agriculture is to increase yields and obtain higher quality products. Increased antioxidant compounds such as polyphenols in harvest products may be an added value for sustainable agriculture. The aim of the present study
Externí odkaz:
https://doaj.org/article/5c1a9fb8c54f4e1bab0592a9ad65a894
Autor:
Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt, Alessandra Bendini
Publikováno v:
Foods, Vol 11, Iss 21, p 3446 (2022)
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and matu
Externí odkaz:
https://doaj.org/article/f9a3d89284cb46f19d8fb4f6565251c7
Autor:
Alexandra Olmo-Cunillera, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Anna Vallverdú-Queralt
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1819 (2021)
To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenoli
Externí odkaz:
https://doaj.org/article/d51a19846ed44e99a6830b1cc2329a36
Autor:
Danilo Escobar-Avello, Javier Avendaño-Godoy, Jorge Santos, Julián Lozano-Castellón, Claudia Mardones, Dietrich von Baer, Javiana Luengo, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt, Carolina Gómez-Gaete
Publikováno v:
Antioxidants, Vol 10, Iss 7, p 1130 (2021)
Grape canes, the main byproducts of the viticulture industry, contain high-value bioactive phenolic compounds, whose application is limited by their instability and poorly solubility in water. Encapsulation in cyclodextrins allows these drawbacks to
Externí odkaz:
https://doaj.org/article/1b375f016a2742f8bfdc964944348087
Autor:
Anallely López-Yerena, Antonia Ninot, Núria Jiménez-Ruiz, Julián Lozano-Castellón, Maria Pérez, Elvira Escribano-Ferrer, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt
Publikováno v:
Antioxidants, Vol 10, Iss 6, p 877 (2021)
The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and tech
Externí odkaz:
https://doaj.org/article/a5919bd1f099463baf880adf4a54c94f
Autor:
Maria Pérez, Anallely López-Yerena, Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Rosa M. Lamuela-Raventós, Olga Martin-Belloso, Anna Vallverdú-Queralt
Publikováno v:
Antioxidants, Vol 10, Iss 3, p 417 (2021)
There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and em
Externí odkaz:
https://doaj.org/article/12e2c4dcf83a435e80b92b8a01588743
Autor:
Julián Lozano-Castellón, Anallely López-Yerena, Alexandra Olmo-Cunillera, Olga Jáuregui, Maria Pérez, Rosa Mª Lamuela-Raventós, Anna Vallverdú-Queralt
Publikováno v:
Antioxidants, Vol 10, Iss 4, p 540 (2021)
Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, ole
Externí odkaz:
https://doaj.org/article/4a844c89c8414b77a5427f48674df8f4
Autor:
Anallely López-Yerena, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós
Publikováno v:
Antioxidants, Vol 9, Iss 10, p 1009 (2020)
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a pr
Externí odkaz:
https://doaj.org/article/232736ea829e485298e90a995601fcbe