Zobrazeno 1 - 4
of 4
pro vyhledávání: '"M. Carmen Millan-Linares"'
Autor:
M. Carmen Millan-Linares, Ana Lemus-Conejo, M. Mar Yust, Justo Pedroche, Antonio Carrillo-Vico, Francisco Millan, Sergio Montserrat-de la Paz
Publikováno v:
Journal of Functional Foods, Vol 47, Iss , Pp 299-303 (2018)
The effect of GPETAFLR, a peptide isolated from Lupinus angustifolius L. protein hydrolysate (LPH), on osteoclastogenesis was investigated. Human osteoclasts generated from monocytes were used to analyse the effects of GPETAFLR (50–100 µg/mL) on o
Externí odkaz:
https://doaj.org/article/ca08cb7b712e4f0988ddb59ab549087f
Autor:
Antonio Carrillo-Vico, Sergio Montserrat-de la Paz, M. Mar Yust, Justo Pedroche, Ana Lemus-Conejo, Francisco Millán, M. Carmen Millan-Linares
Publikováno v:
Journal of Functional Foods, Vol 47, Iss, Pp 299-303 (2018)
Digital.CSIC. Repositorio Institucional del CSIC
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Digital.CSIC. Repositorio Institucional del CSIC
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20 Páginas.-- 2 Figuras.-- 1 Tabla
The effect of GPETAFLR, a peptide isolated from Lupinus angustifolius L. protein hydrolysate (LPH), on osteoclastogenesis was investigated. Human osteoclasts generated from monocytes were used to analyse the e
The effect of GPETAFLR, a peptide isolated from Lupinus angustifolius L. protein hydrolysate (LPH), on osteoclastogenesis was investigated. Human osteoclasts generated from monocytes were used to analyse the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70522102e53f080d9c03dc4a17f536a1
http://www.sciencedirect.com/science/article/pii/S1756464618302962
http://www.sciencedirect.com/science/article/pii/S1756464618302962
Autor:
Claudia Monika Haros, Jaime Ballester-Sánchez, M. Carmen Millan-Linares, M. Teresa Fernández-Espinar
Publikováno v:
Foods, Vol 8, Iss 9, p 379 (2019)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 8
Issue 9
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 8
Issue 9
© The Author(s).
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attain
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa51b336db800459c0629a45270334de
https://www.mdpi.com/2304-8158/8/9/379
https://www.mdpi.com/2304-8158/8/9/379
Autor:
Jaime Ballester-Sánchez, M. Carmen Millán-Linares, M. Teresa Fernández-Espinar, Claudia Monika Haros
Publikováno v:
Foods, Vol 8, Iss 9, p 379 (2019)
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake
Externí odkaz:
https://doaj.org/article/ebbb575b8aeb451b943c6c86034ed549