Zobrazeno 1 - 10
of 28
pro vyhledávání: '"M. Elena Alañón"'
Autor:
Francisco Javier Leyva-Jiménez, Carlos Abellán-Dieguez, Rodrigo Oliver-Simancas, Antonio M. Rodríguez-García, M. Elena Alañón
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100464- (2024)
In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glyce
Externí odkaz:
https://doaj.org/article/d8bd4ec8f97f4c1bb0aa990f40fcddb0
Autor:
Francisco-Javier Leyva-Jiménez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, Jesús Lozano-Sánchez, Rodrigo Oliver-Simancas, M. Elena Alañón, Ines Castangia, Antonio Segura-Carretero, David Arráez-Román
Publikováno v:
Antioxidants, Vol 11, Iss 8, p 1552 (2022)
In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutr
Externí odkaz:
https://doaj.org/article/37627ae3bd7444169d842be1e01c3b32
Publikováno v:
Beverages, Vol 4, Iss 4, p 91 (2018)
Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the
Externí odkaz:
https://doaj.org/article/a446995917434f59919823d47f2377b6
Autor:
M. Elena Alañón, Sónia J. Amarante, Migdalia Caridad Rusindo Arazo, David Arráez-Román, Sergio Benavides, Anabela Borges, Salud Cáceres-Jiménez, Carlos Eduardo Camacho-González, Susana M. Cardoso, Marcelo D. Catarino, João Cotas, María de la Luz Cádiz-Gurrea, María del Carmen Villegas-Aguilar, Diana Del Juncal-Guzmán, Hui Dong, Songtao Dong, Patricia Fernández-Moreno, Álvaro Fernández-Ochoa, Wendy Franco, Esther García-Díez, Daniel Garrido, Ana M.M. Gonçalves, Poul Erik Hansen, Nils Leander Huamán-Castilla, Elena Ibáñez, Carine Le Bourvellec, Cláudia Leão, Francisco Javier Leyva-Jiménez, Xiukun Lin, Ming Liu, Xuwei Liu, Francia Guadalupe López-Cárdenas, María Salomé Mariotti-Celis, María Ángeles Martin, Raquel Mateos, Jose Antonio Mendiola, Pedro Monteiro, Lidia Montero, José Manuel Moreno-Rojas, Laura Murillo-González, Samantha Núñez, José Luis Ordóñez-Díaz, Diana Pacheco, Javier Parada, Leonel Pereira, Gema Pereira-Caro, Ana M. Pérez, José Ricardo Pérez-Correa, J. Pérez-Jiménez, Sonia Ramos, Pamela Raquel Rivera-Tovar, Evelyn Rodríguez, Pilar Fallas Rodríguez, Alejandro Rojas-García, H. Sánchez-Ayora, Jorge Alberto Sánchez-Burgos, Sonia Guadalupe Sáyago-Ayerdi, Antonio Segura-Carretero, Artur M.S. Silva, Manuel Simões, Bárbara Socas-Rodríguez, Dimitrios Stagos, Arlés Urrutia
Publikováno v:
Marine Phenolic Compounds ISBN: 9780128235898
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fea8ce8fe188a3b771578474db9f352e
https://doi.org/10.1016/b978-0-12-823589-8.09992-1
https://doi.org/10.1016/b978-0-12-823589-8.09992-1
Autor:
Francisco Javier Leyva-Jiménez, M. Elena Alañón, María del Carmen Villegas-Aguilar, Álvaro Fernández-Ochoa, Alejandro Rojas-García, Patricia Fernández-Moreno, David Arráez-Román, María de la Luz Cádiz-Gurrea, Antonio Segura-Carretero
Publikováno v:
Marine Phenolic Compounds ISBN: 9780128235898
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ade69d39df1daa2f2b01a091869191bc
https://doi.org/10.1016/b978-0-12-823589-8.00003-0
https://doi.org/10.1016/b978-0-12-823589-8.00003-0
Autor:
Rodrigo Oliver-Simancas, M. Consuelo Díaz-Maroto, M. Elena Alañón, M. Soledad Pérez-Coello, Lara Labrador-Fernández
Publikováno v:
Trends in Food Science & Technology. 118:179-188
Background Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1050a24dd557a3ddba9858a20ff2962
https://doi.org/10.1016/j.tifs.2021.09.024
https://doi.org/10.1016/j.tifs.2021.09.024
Autor:
Lara Labrador Fernández, M. Consuelo Díaz‐Maroto, Paula Pérez Porras, Ana Belén Bautista‐Ortín, M. Elena Alañón, Encarna Gómez‐Plaza, M. Soledad Pérez‐Coello
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfcae089b99e7ac72238118450c7f3ec
https://pubmed.ncbi.nlm.nih.gov/36208475
https://pubmed.ncbi.nlm.nih.gov/36208475
Autor:
Raquel Muñoz-García, M. Consuelo Díaz-Maroto, María Arévalo Villena, M. Soledad Pérez-Coello, M. Elena Alañón
Publikováno v:
LWT. 179:114597
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbe018452121226bcbfe7ffdde8b4a33
https://doi.org/10.1016/j.lwt.2023.114597
https://doi.org/10.1016/j.lwt.2023.114597
Autor:
Francisco Javier Leyva-Jiménez, Rodrigo Oliver-Simancas, Ines Castangia, Antonio M. Rodríguez-García, M. Elena Alañón
Publikováno v:
Food Hydrocolloids. 135:108124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::004a9e9ebbd7d13330c63187cbbcc537
https://doi.org/10.1016/j.foodhyd.2022.108124
https://doi.org/10.1016/j.foodhyd.2022.108124
Autor:
M. Consuelo Díaz-Maroto, Esteban García-Romero, M. Soledad Pérez-Coello, Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Lourdes Marchante, M. Elena Alañón
Publikováno v:
Food Chemistry. 276:485-493
The aim of this study was to evaluate the oenological potential of natural extracts from winery and cooperage by-products, either alone or with a colloidal silver complex (CSC), on the quality of red wines, as possible substitutes to SO2. Natural ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82433c37da21d301b77e9e7df155db36
https://doi.org/10.1016/j.foodchem.2018.10.072
https://doi.org/10.1016/j.foodchem.2018.10.072