Zobrazeno 1 - 10
of 26
pro vyhledávání: '"M. Luisa Escudero-Gilete"'
Autor:
Ana Belén Mora-Garrido, M. Luisa Escudero-Gilete, Francisco J. Heredia, María Jesús Cejudo-Bastante
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractLarge quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could be exploited as a new source of non-animal protein to improve the chemical and color stabilization of red wines from w
Externí odkaz:
https://doaj.org/article/797134af8d044404b34dc615b4e04b58
Publikováno v:
Grasas y Aceites, Vol 60, Iss 3, Pp 284-290 (2009)
We have assessed serum lipids, systolic (SBP) and diastolic (DBP) blood pressure in a healthy, free living population over 70 years old residing for more than 20 years in a rural area located in the southern Spain, the Sierra de Huelva. 401 elderly,
Externí odkaz:
https://doaj.org/article/faafc39fb03d4775a7933e993e5cde14
Autor:
Ana Belén Mora-Garrido, María Jesús Cejudo-Bastante, Francisco J. Heredia, M. Luisa Escudero-Gilete
Wine industry produces annually a large amount of grape pomace by-products whose bioactive compounds are extracted and exploited for different technological purposes. In order to verify the efficiency of the extraction, the monitoring of each stage o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90350af16f8b394be088747e1119f80b
Autor:
Antonio Gómez Pajuelo, M. José Jara-Palacios, Dolores Hernanz, Anass Terrab, Francisco José Ávila, M. Luisa Escudero-Gilete, Francisco J. Heredia
Publikováno v:
European Food Research and Technology. 245:2017-2026
The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of Spanish oak honeydew honeys. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29aed15b2195051b504a885816ca901d
https://doi.org/10.1007/s00217-019-03316-x
https://doi.org/10.1007/s00217-019-03316-x
Autor:
M. José Jara-Palacios, M. Luisa Escudero-Gilete, Dolores Hernanz, Francisco J. Heredia, Adela Santisteban, Belén Gordillo
Publikováno v:
European Food Research and Technology. 245:1-9
Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) have been analyzed as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::110a655e59f07faa278b3b6379da7518
https://doi.org/10.1007/s00217-018-3135-z
https://doi.org/10.1007/s00217-018-3135-z
Autor:
Dolores Hernanz, Francisco J. Heredia, M. Luisa Escudero-Gilete, M. José Jara-Palacios, J. Miguel Hernández-Hierro
Publikováno v:
Talanta. 165:211-215
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential benefits to human health. Cyclic voltammetry (CV) has been used to measure the total antioxidant p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863b78188603e4f39684b828d6c26240
https://doi.org/10.1016/j.talanta.2016.12.058
https://doi.org/10.1016/j.talanta.2016.12.058
Autor:
M. José Jara-Palacios, Octavio Paredes-López, Belén Gordillo, Francisco J. Heredia, Pablo Emilio Vanegas-Espinoza, M. Luisa Escudero-Gilete, Dolores Hernanz, Gustavo A. Camelo-Méndez, Alma Angélica Del Villar-Martínez
Publikováno v:
Plant Foods for Human Nutrition. 71:109-114
Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of antioxidant compounds for human health. This study was aimed to determine phenolic composition and antioxidant capacity of methan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e58d5a896e5eaa966495bff4078ba499
https://doi.org/10.1007/s11130-015-0522-5
https://doi.org/10.1007/s11130-015-0522-5
Publikováno v:
Food Research International. 66:150-157
Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema variety. The detailed phenolic composition was measured by RRLC/MS, the total phenolic content (TPC) by Folin–Ciocalteu method, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6facf12fc49e7bb3e0f154c99191a4d2
https://doi.org/10.1016/j.foodres.2014.09.009
https://doi.org/10.1016/j.foodres.2014.09.009
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
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Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties and benefits on human health. Cyclic voltammetry (CV) was the first electrochemical method used for polyphenols characterization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd20d18749c134db9806a1702cfb2f5
https://doi.org/10.5772/67696
https://doi.org/10.5772/67696
Autor:
M. José Jara-Palacios, M. Lourdes González-Miret, M. Luisa Escudero-Gilete, Dolores Hernanz, Francisco J. Heredia, Belén Gordillo
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:6975-6983
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic compounds having biological and sensory properties of enological interest. Antioxidant and copigmentation effects of these byproducts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c4843c3cd9ca3d2f19589032a0faf4
https://doi.org/10.1021/jf500978n
https://doi.org/10.1021/jf500978n