Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ludwig, I.A. (Iziar Amaia)"'
Autor:
Lanz, M. (María), Janeiro-Arenas, M.H. (Manuel Humberto), Milagro-Yoldi, F.I. (Fermín Ignacio), Puerta, E. (Elena), Ludwig, I.A. (Iziar Amaia), Pineda-Lucena, A. (Antonio), Ramirez, M.J. (María Javier), Solas, M. (Maite)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
It has been established that ageing is the major risk factor for cognitive deficiency and it is becoming increasingly evident that insulin resistance is another factor. Biological plausibility for a link between insulin resistance and dementia is rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8631facce20f597d471a900c0906ed72
https://hdl.handle.net/10171/63745
https://hdl.handle.net/10171/63745
Autor:
Dominguez-Fernandez, M. (Maite), Tie-Yang, P. Y. (Paul Yong), Ludwig, I.A. (Iziar Amaia), Clifford, M. N. (Michael N), Cid, C. (Concepción), Rodriguez-Mateos, A. (Ana)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
Consejo Superior de Investigaciones Científicas (CSIC)
Consejo Superior de Investigaciones Científicas (CSIC)
Artichokes are a rich source of (poly)phenols, mainly caffeoylquinic acids, but little is known about their bioavailability from this source. This study investigated the absorption, metabolism and excretion of (poly)phenols after sous-vide artichoke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c5cd16ad2fed4c0baff76a31c1a3a9f8
https://hdl.handle.net/10171/63380
https://hdl.handle.net/10171/63380
Autor:
Juaniz, I. (Isabel), Cid, C. (Concepción), Peña, M.P. (María Paz) de, Ludwig, I.A. (Iziar Amaia), Bresciani, L. (Letizia), Dall’Asta, M. (Margherita), Mena, P. (Pedro), Del-Rio, D. (Daniele)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::76d521a27e8c96f7617d31cf5b8b574b
https://hdl.handle.net/10171/47447
https://hdl.handle.net/10171/47447
Autor:
Juaniz, I. (Isabel), Ludwig, I.A. (Iziar Amaia), Huarte, E. (Estibaliz), Pereira-Caro, G. (Gema), Moreno-Rojas, J. M. (José Manuel), Cid, C. (Concepción), Peña, M.P. (María Paz) de
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant capacity and (poly)phenolic compounds of onion, green pepper and cardoon, was evaluated. The main compounds were quercetin and isorha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::027fe9033b22622167230a00bba78e98
https://hdl.handle.net/10171/40095
https://hdl.handle.net/10171/40095
Autor:
Juaniz, I. (Isabel), Ludwig, I.A. (Iziar Amaia), Bresciani, L. (Letizia), Dall’Asta, M. (Margherita), Mena, P. (Pedro), Del-Rio, D. (Daniele), Cid, C. (Concepción), Peña, M.P. (María Paz) de
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f430309a3bbb8cf53032a2d50a56a6e4
https://hdl.handle.net/10171/43182
https://hdl.handle.net/10171/43182
Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
Coffee is one of the most consumed beverages in the world and a rich source of antioxidants. The amounts of these antioxidants are influenced by several technological factors. Besides, antioxidants identified in coffee (chlorogenic acids, volatile an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::75a53cb241607e24c0bc684414aa3ea0
https://hdl.handle.net/10171/38827
https://hdl.handle.net/10171/38827
Autor:
Crozier, A. (Alan), Cid, C. (Concepción), Peña, M.P. (María Paz) de, Stalmach, A. (Angelique), Ludwig, I.A. (Iziar Amaia), Monente, C. (Carmen)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
Spent coffee grounds are a potential commercial source of substantial amounts of chlorogenic acids (CGAs). The aim of this study was to evaluate the stability of spent coffee CGAs using in vitro simulated gastroduodenal digestion and to investigate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::01382ce53a20bdfed3d052a36a9f52ec
https://hdl.handle.net/10171/40094
https://hdl.handle.net/10171/40094
Autor:
Ludwig, I.A. (Iziar Amaia), Sanchez, L. (Lidia), Peña, M.P. (María Paz) de, Cid, C. (Concepción)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
Heterocyclic volatile compounds present in coffee have been proposed as potent antioxidants, but their contribution to the antioxidant capacity of coffee is still unclear and controversial. The aim of this study was to assess the actual contribution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec1fcce3e3fd5e7d60dc9a01d6e54df3
https://hdl.handle.net/10171/36118
https://hdl.handle.net/10171/36118
Autor:
Ludwig, I.A. (Iziar Amaia), Bravo, J. (Jimena), Peña, M.P. (María Paz) de, Cid, C. (Concepción)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::093146f4830146f30009e2983ce177f1
https://hdl.handle.net/10171/35070
https://hdl.handle.net/10171/35070
Autor:
Ludwig, I.A. (Iziar Amaia), Sanchez, L. (Lidia), Caemmerer, B. (Bettina), Kroh, L.W. (Lothar W.), Peña, M.P. (María Paz) de, Cid, C. (Concepción)
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
The aim of this work was to study the extraction behavior of the main coffee antioxidants (caffeoylquinic acids, melanoidins and caffeine) and the antioxidant capacity, during brewing time in the most widely consumed coffee brew methods (filter and e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dcf12a9d9798ff13e9df87ac4a839e95
https://hdl.handle.net/10171/35049
https://hdl.handle.net/10171/35049