Zobrazeno 1 - 10
of 19
pro vyhledávání: '"M. Luz Sanz"'
Publikováno v:
Food Authentication
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8c9e0b11ea217c875b0d90b5ee63d85
https://doi.org/10.1002/9781118810224.ch7b
https://doi.org/10.1002/9781118810224.ch7b
Autor:
Alfonso Clemente, M. Luz Sanz, F. Javier Moreno, Fernando Montañés, Oswaldo Hernández-Hernández
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Trabajo presentado como póster al "28yh International Symposium on Chromatography celebrado en Valencia del 12 al 16 de septiembre de 2010.
Galactooligosaccharides are non-digestible carbohydrates with potential ability to modulate selectively
Galactooligosaccharides are non-digestible carbohydrates with potential ability to modulate selectively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::430d76e454d2383212d7c749d8121061
https://doi.org/10.1016/j.chroma.2011.05.029
https://doi.org/10.1016/j.chroma.2011.05.029
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:10901-10906
In this work, in vitro fermentation of alternansucrase raffinose-derived oligosaccharides, previously fractionated according to their degree of polymerization (DP; from DP4 to DP10), was carried out using small-scale pH-controlled batch cultures at 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41930c9bc0a872b3da953e4130f392c4
https://doi.org/10.1021/jf202466s
https://doi.org/10.1021/jf202466s
Autor:
M. Luz Sanz, Oswaldo Hernández-Hernández, F. Javier Moreno, Rosa Lebrón-Aguilar, Jesús Eduardo Quintanilla-López
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This work addresses the characterization of phosphopeptides in bovine κ-casein macropeptide by reversed-phase liquid chromatography-electrospray ionization-tandem mass spectrometry (RPLC-ESI-MS2). Two different mass spectrometers, equipped with an i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37228c6ae14b15a1f61a764d75afc863
https://doi.org/10.1021/jf203089n
https://doi.org/10.1021/jf203089n
Autor:
Greg L. Côté, Michelle E. Collins, M. Luz Sanz, Michal Brokl, Ana C. Soria, Robert A. Rastall, Ana I. Ruiz-Matute
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:3693-3700
The selective fermentation by human gut bacteria of gluco-oligosaccharides obtained from the reaction between the glucosyl group of sucrose and cellobiose, catalyzed by dextransucrases (DSR) from Leuconostoc mesenteroides , has been evaluated. Oligos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17814611a980d21f955e08f1dec71b90
https://doi.org/10.1021/jf104886d
https://doi.org/10.1021/jf104886d
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Free soluble carbohydrates of different wine samples were analyzed by GC-MS as their trimethylsilyloximes using a methylsilicone column. Besides alpha,alpha-trehalose, several beta-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ca9ef04b7d173574b1c2b21ff43fbd0
https://doi.org/10.1016/j.chroma.2009.08.086
https://doi.org/10.1016/j.chroma.2009.08.086
Publikováno v:
Food Chemistry. 111:778-783
The monosaccharide and polyalcohol composition of 28-samples of different commercial tannins, including oak wood, grape seed and skin, plant gall, chestnut, quebracho and gambier, has been evaluated by gas chromatography–mass spectrometry after der
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77e449fd1feb21bc1c6964cef13d0c6e
https://doi.org/10.1016/j.foodchem.2008.04.050
https://doi.org/10.1016/j.foodchem.2008.04.050
Autor:
Lourdes Ramos, M. Luz Sanz, F. Javier Moreno, Laura Ruiz-Aceituno, Cipriano Carrero-Carralero
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This work deals with the effective fractionation of bioactive ketoses, i.e. lactulose and tagatose, from their corresponding aldoses, lactose and galactose, in equimolar binary mixtures driven by room temperature ionic liquids, i.e. 1-ethyl-3-methyli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25ccfdbebfac71cf9671e94e254cb57b
http://hdl.handle.net/10261/117809
http://hdl.handle.net/10261/117809
Autor:
Cipriano Carrero-Carralero, M. Luz Sanz, Lourdes Ramos, F. Javier Moreno, Laura Ruiz-Aceituno
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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The use of room temperature ionic liquids (ILs) as green solvents is an emerging and innovative technology, which is quickly expanding in carbohydrate chemistry. However, information about solubility of low molecular weight carbohydrates (LMWC) in IL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45ca7c195f3707a0bcf08fe594fec105
http://hdl.handle.net/10261/103690
http://hdl.handle.net/10261/103690
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Oligosaccharides
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Food Oligosaccharides
Bioactive oligosaccharides obtained from either natural or synthetic sources are normally present in highly complex matrices. This heterogeneity is particularly important in the carbohydrate fraction. In this context, the suitable fractionation of bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7c9060d53a195d0dabd333de3d91c4c
http://hdl.handle.net/10261/151819
http://hdl.handle.net/10261/151819