Zobrazeno 1 - 10
of 19
pro vyhledávání: '"M. C. De La Torre-Boronat"'
Autor:
Rosa M. Lamuela-Raventós, M. C. De La Torre-Boronat, Cristina Andres-Lacueva, A. I. Romero-Pérez
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:210-215
A simple method for the quantitative extraction of resveratrol and its glycosides from grape berry skins has been developed. Optimal conditions for the extraction were investigated. Type of solvent, time, and temperature assayed influenced resveratro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0911839984c98e27d6aa98c3cc00e3c
https://doi.org/10.1021/jf000745o
https://doi.org/10.1021/jf000745o
Autor:
Buján J, M. C. De La Torre-Boronat, C. Lao, Elvira López-Tamames, A Santamaria, Susana Buxaderas
Publikováno v:
Food Chemistry. 65:169-173
White grapes of three different varieties (Macabeo, Xarel.lo and Parellada), which are used in Spanish sparkling wines production (O.A.C. Cava), were treated with a pectic-enzyme preparation on an industrial scale. Foam capacity (foamability (HM), Bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1953de26d8c1d99bcdc459f7dadbb37c
https://doi.org/10.1016/s0308-8146(98)00181-2
https://doi.org/10.1016/s0308-8146(98)00181-2
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:1533-1536
The levels of trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol have been measured in 36 grape juices using an HPLC system with spectral analysis of eluting peaks. The piceid (glucosides) were the major component in the grape juices. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1845854b6b87e52df380c7b3cb38f26e
https://doi.org/10.1021/jf981024g
https://doi.org/10.1021/jf981024g
Publikováno v:
Analytical Chemistry. 71:747-750
trans-Resveratrol (trans-3,5,4'-trihydroxystilbene), a phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anticarcinogenic effects and protection against cardiovascular diseases. Despite its i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4af2f024ef511bd12507cc4d09dc31e9
https://doi.org/10.1021/ac9808831
https://doi.org/10.1021/ac9808831
Autor:
M. C. De La Torre-Boronat, Rosa M. Lamuela-Raventós, † Ana I. Romero-Pérez, and Andrew L. Waterhouse
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:2124-2128
The resveratrol monomers (trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified in red wines. Here, the levels of these compounds in Spanish white and rose wines are described. For white wine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1013035c2d9c70f6c61b485da319630
https://doi.org/10.1021/jf9507654
https://doi.org/10.1021/jf9507654
Publikováno v:
American Journal of Enology and Viticulture. 46:564-570
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9450716950913d1b07fb61c6953c1306
https://doi.org/10.5344/ajev.1995.46.4.564
https://doi.org/10.5344/ajev.1995.46.4.564
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:6352-6354
Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bddf00534c20a9eb766c0ca806bfa3dd
https://doi.org/10.1021/jf000786k
https://doi.org/10.1021/jf000786k
Autor:
A. I. Romero-Pérez, Andrew L. Waterhouse, Rosa M. Lamuela-Raventós, M. C. De La Torre-Boronat
Publikováno v:
CIÊNCIAVITAE
Scopus-Elsevier
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::054f9e4ef91ad0a457e2d1f12fadc7ab
https://doi.org/10.1021/jf00050a003
https://doi.org/10.1021/jf00050a003
Autor:
M I Covas, M. C. De La Torre-Boronat, M.C. López-Sabater, Rosa M. Lamuela-Raventós, Montse Fitó, Magí Farré, Eva Gimeno, Ana I. Castellote
Publikováno v:
European journal of clinical nutrition. 56(2)
Objective: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f7c59c8fcdb217decd5733b04c1fe21
https://pubmed.ncbi.nlm.nih.gov/11857044
https://pubmed.ncbi.nlm.nih.gov/11857044
Publikováno v:
Polyphenols, Wine and Health ISBN: 9789048156221
Resveratrol is a polyphenolic compound that has a C6-C2-C6 structure, it is a stilbene. Stilbenes are ethylene derivatives substituted by two phenyl rings. Ring A usually carries two hydroxyl groups in m-position, while ring B is substituted by hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d7e577c5a0c4f772208c9f60d0b3076
https://doi.org/10.1007/978-94-015-9644-2_6
https://doi.org/10.1007/978-94-015-9644-2_6
