Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Leticia Martínez González"'
Publikováno v:
Semergen. 47(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::61fb33e61ff23bbf1551234b60b99977
https://pubmed.ncbi.nlm.nih.gov/33863649
https://pubmed.ncbi.nlm.nih.gov/33863649
Autor:
Antonio J. Molina, Leticia Martínez-González, Vicente Martín, Miguel Delgado-Rodríguez, Tania Fernández-Villa
Publikováno v:
International Journal of Environmental Research and Public Health
International Journal of Environmental Research and Public Health, Vol 17, Iss 3824, p 3824 (2020)
International Journal of Environmental Research and Public Health, Vol 17, Iss 3824, p 3824 (2020)
Background: Anorexia nervosa (AN) among the general population is a rare but often fatal illness. Objective: To summarize the incidence of AN using a systematic review and meta-analysis. Methods: Four online databases (PubMed, Scopus, WoS and Embase)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3323d82987069fb3c808992fb1f5e9d
https://pubmed.ncbi.nlm.nih.gov/32481615
https://pubmed.ncbi.nlm.nih.gov/32481615
Publikováno v:
Medicina de Familia. SEMERGEN. 47:213-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecba668a7cb7be1f4cf94309603f9b45
https://doi.org/10.1016/j.semerg.2021.05.009
https://doi.org/10.1016/j.semerg.2021.05.009
Autor:
Alberto Álvarez, Alba Casado, M.E. Tornadijo, Leticia Martínez González, Domingo Fernández, José Luis Marcos
Publikováno v:
Czech Journal of Food Sciences. 35:496-506
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe3201280ce3eb1cb355abc5fb6d2356
https://doi.org/10.17221/68/2017-cjfs
https://doi.org/10.17221/68/2017-cjfs
Autor:
E. Renes, Catherine Stanton, D.M. Linares, José M. Fresno, M.E. Tornadijo, Leticia Martínez González
Publikováno v:
Journal of Functional Foods, Vol 35, Iss, Pp 74-80 (2017)
Consumer concern about the relationship between food and health has generated a growing interest in functional foods. Conjugated linoleic acid (CLA) has been associated with several beneficial health properties. Therefore, this study reports the desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e751b75e96475fb9f0ae22e0fc55aa0d
https://doi.org/10.1016/j.jff.2017.05.015
https://doi.org/10.1016/j.jff.2017.05.015
Autor:
Catherine Stanton, Leticia Martínez González, José M. Fresno, D.M. Linares, M.E. Tornadijo, E. Renes
Publikováno v:
Journal of Functional Foods, Vol 34, Iss, Pp 340-346 (2017)
In this study, 85 strains of lactic acid bacteria isolated from artisanal cheeses were screened to determine their capacity to synthesise bioactive compounds. Four Lactobacillus plantarum and two Lactobacillus casei subsp. casei strains were capable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ed118fa0ab9e593ef4c5d1a8c943ccd
http://www.sciencedirect.com/science/article/pii/S1756464617302542
http://www.sciencedirect.com/science/article/pii/S1756464617302542
Autor:
Aleida, Rodríguez-Castañeda, Katia Leticia, Martínez-González, Rosalinda, Sánchez-Arenas, Sergio, Sánchez-García, Israel, Grijalva, Lourdes, Basurto-Acevedo, Juan, Cuadros-Moreno, Eliseo, Ramírez-García, Paola, García-de la Torre
Publikováno v:
Revista medica del Instituto Mexicano del Seguro Social. 56(Suppl 1)
Mexico City has the highest aging rate in the country, as well as a high prevalence of diabetes mellitus (DM) and hypertension (HT). It is known that each one of these conditions increase oxidative stress (OS) independently.With this study we describ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::52c2541ec44f17d1d375bf3face267a1
https://pubmed.ncbi.nlm.nih.gov/29624343
https://pubmed.ncbi.nlm.nih.gov/29624343
Autor:
Ana Bernardo, Araceli Fernández Cuadrillero, José M. Castro, M.E. Tornadijo, Leticia Martínez González
Publikováno v:
Advances in Microbiology. :748-759
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61b6ab0bc85a6a00120b77651d2cab66
https://doi.org/10.4236/aim.2015.511079
https://doi.org/10.4236/aim.2015.511079
Publikováno v:
Journal of the Science of Food and Agriculture. 95:851-859
BACKGROUND Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production. RESULT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9643edeffe27a994d2754434962d8aee
https://doi.org/10.1002/jsfa.7011
https://doi.org/10.1002/jsfa.7011
Autor:
Noelia Sacristán, Leticia Martínez González, José Ma Fresno, José Ma Castro, Ma Eugenia Tornadijo
Publikováno v:
Food Microbiology. 30:260-266
Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19bc03a408cc7acbd47e49f270aa3c65
https://doi.org/10.1016/j.fm.2011.10.003
https://doi.org/10.1016/j.fm.2011.10.003