Zobrazeno 1 - 10
of 15
pro vyhledávání: '"M. Inmaculada González-Martín"'
Autor:
M. Inmaculada González-Martín, Olga Escuredo, Isabel Revilla, Ana M. Vivar-Quintana, M. Carmen Coello, Carlos Palacios Riocerezo, Guillermo Wells Moncada
Publikováno v:
Sensors, Vol 15, Iss 11, Pp 27854-27868 (2015)
The potential of near infrared spectroscopy (NIR) with remote reflectance fiber-optic probes for determining the mineral composition of propolis was evaluated. This technology allows direct measurements without prior sample treatment. Ninety one samp
Externí odkaz:
https://doaj.org/article/ca9f17c15cd348889b116987299f570c
Publikováno v:
Sensors, Vol 17, Iss 7, p 1647 (2017)
The use of propolis as a dietary supplement or as an ingredient in different food products is increasing, due to its antioxidant and bactericidal properties. These nutritional properties directly depend on its phenolic composition. For this reason, t
Externí odkaz:
https://doaj.org/article/e765447979ce4aa18a2ccc1153c00226
Autor:
Ana Seijo-Rodríguez, M. Inmaculada González-Martín, M. Shantal Rodríguez-Flores, M. Carmen Seijo, Olga Escuredo
Publikováno v:
Microchemical Journal. 141:451-457
The immense diversity in potato varieties makes it interesting as food in the market worldwide. Information regarding the nutritional composition and minor compounds contained within the food are demanded by consumers. The physicochemical characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51c82e2b873f79403c879ec69e3d11f9
https://doi.org/10.1016/j.microc.2018.06.008
https://doi.org/10.1016/j.microc.2018.06.008
Autor:
Isabel Revilla, José Miguel Hernández-Hierro, Victor Vicente Palacios, Ana María Vivar-Quintana, M. Inmaculada González-Martín
Publikováno v:
Journal of Food Composition and Analysis. 56:34-40
In this work we used the canonical biplot (CB) method to discriminate between cow’s ewe’s and goat’s cheese through their content of unsaturated fatty acids. The variables employed for this discrimination were as follows: unsaturated fatty acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85c1b482aed07dc0925a6f7dc73445c7
https://doi.org/10.1016/j.jfca.2016.12.005
https://doi.org/10.1016/j.jfca.2016.12.005
Autor:
M. Inmaculada González-Martín, Isabel Revilla, Ana María Vivar-Quintana, Javier Salvador-Esteban
Publikováno v:
Microchemical Journal. 156:104854
The fat composition is one of the factors which has the greatest influence on cheese. The fatty acids present in the same influence sensory parameters such as color, texture, and flavor (rancid and pungent). They likewise influence the nutritional co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10c8dd444ec211be2b6e7e8af18094d9
https://doi.org/10.1016/j.microc.2020.104854
https://doi.org/10.1016/j.microc.2020.104854
Publikováno v:
Food Chemistry. 170:47-54
Consumers demand to know the floral origins of honeys. Therefore, the use of simple and reliable techniques for differentiating among honeys by their origins is necessary. Multivariate statistical techniques and near infrared spectroscopy applied to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb9c186f58c15b902f6e9a0c4b796237
https://doi.org/10.1016/j.foodchem.2014.08.061
https://doi.org/10.1016/j.foodchem.2014.08.061
Autor:
Isabel Revilla, A.M. Vivar-Quintana, M. Inmaculada González-Martín, Eddy Valentín Betances-Salcedo
Propolis is a bee product widely used as a dietary supplement and included in sweets or baby foods due to its well-known antioxidant and nutritional properties that are directly correlated with its phenolic composition. For this reason, this study an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d19a64b84da8ff7732c0c5d29be72287
Autor:
Ana María Vivar-Quintana, Eddy Valentín Betances-Salcedo, Isabel Revilla, M. Inmaculada González-Martín
Publikováno v:
GREDOS. Repositorio Institucional de la Universidad de Salamanca
Universitat Politècnica de Catalunya (UPC)
Sensors; Volume 17; Issue 7; Pages: 1647
GREDOS: Repositorio Institucional de la Universidad de Salamanca
Universidad de Salamanca (USAL)
Sensors (Basel, Switzerland)
Sensors, Vol 17, Iss 7, p 1647 (2017)
Universitat Politècnica de Catalunya (UPC)
Sensors; Volume 17; Issue 7; Pages: 1647
GREDOS: Repositorio Institucional de la Universidad de Salamanca
Universidad de Salamanca (USAL)
Sensors (Basel, Switzerland)
Sensors, Vol 17, Iss 7, p 1647 (2017)
[EN] The use of propolis as a dietary supplement or as an ingredient in different food products is increasing, due to its antioxidant and bactericidal properties. These nutritional properties directly depend on its phenolic composition. For this reas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49616369abada25c35471d2b7a369316
https://doi.org/10.3390/s17071647
https://doi.org/10.3390/s17071647
Autor:
Susana Fischer, M. Inmaculada González Martín, Guillermo Wells Moncada, José Miguel Hernández Hierro, Olga Escuredo
Publikováno v:
Journal of Cereal Science. 60:67-74
The high content of amino acids of the quinoa, especially essential amino acids (higher than other cereals) makes a food increasingly demanded by consumers. A total of twelve amino acids (arginine, cystine, isoleucine, leucine, lysine, phenylalanine,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e976b1ea45b712998c6e8959a71eebf2
https://doi.org/10.1016/j.jcs.2014.01.016
https://doi.org/10.1016/j.jcs.2014.01.016
Publikováno v:
Journal of the Science of Food and Agriculture. 94:876-881
BACKGROUND: Quinoa (Chenopodium quinoa Willd.) has been traditionally used as a foodstuff in the Andes and it has gained increasing interest in recent years owing to its high nutritional value. The potential of near-infrared spectroscopy (NIRS) for e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::356ebd9fc04295105083275314066c28
https://doi.org/10.1002/jsfa.6325
https://doi.org/10.1002/jsfa.6325