Zobrazeno 1 - 10
of 95
pro vyhledávání: '"M.A. Lage Yusty"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:10804-10811
Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd1e35d598ea07235c84be7c38794bda
https://doi.org/10.1021/acs.jafc.7b04423
https://doi.org/10.1021/acs.jafc.7b04423
Autor:
Patricia Ferraces-Casais, A. Rodríguez-Bernaldo de Quirós, M.A. Lage-Yusty, Julia López-Hernández
Publikováno v:
Food Analytical Methods. 5:828-834
In the present paper, bioactive compounds including vitamin C, vitamin E, carotenoids, chlorophylls, and total polyphenols were determined in four species of seaweeds (Laminaria spp., Porphyra umbilicalis, Himanthalia elongata, and Palmaria palmata).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8342fc9dceb59448768dfd2e1fe8484d
https://doi.org/10.1007/s12161-011-9321-2
https://doi.org/10.1007/s12161-011-9321-2
Publikováno v:
Food Chemistry. 121:634-638
In the present study, a reversed-phase liquid chromatographic method to analyse polyphenols in red and brown macroalgae for human consumption is presented. Different parameters that influence the extraction procedure such as solvent volume and compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e56347f7d09b752394436f9bfd88044
https://doi.org/10.1016/j.foodchem.2009.12.078
https://doi.org/10.1016/j.foodchem.2009.12.078
Publikováno v:
Food Research International. 42:1018-1022
A high-performance liquid chromatographic method coupled with UV and fluorescence detectors for the determination of polyphenols in white wines samples is reported. The proposed method was validated regarding linearity, repeatabilities within day and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b2e0132c4657eaaf9905030201273b7
https://doi.org/10.1016/j.foodres.2009.04.009
https://doi.org/10.1016/j.foodres.2009.04.009
Publikováno v:
Journal of Chromatographic Science. 44:615-618
A sonication method is compared with a microwave-assisted extraction method for recovering polycyclic aromatic hydrocarbons and aliphatic hydrocarbons from seaweed and acid humic samples. Different extracting solvents and adsorbents for the purificat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::feaa00ff4f1abf23aa8b31246ad335f7
https://doi.org/10.1093/chromsci/44.10.615
https://doi.org/10.1093/chromsci/44.10.615
Publikováno v:
European Food Research and Technology. 225:789-796
Trans-resveratrol is a polyphenolic compound found in several foods items like wines, legumes, berries, peanuts and pistachios and lately it has attracted great attention due to its beneficial health effects such as anti-cancer, neuroprotective, anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba5b55031d0b5030b37981105e471ca
https://doi.org/10.1007/s00217-006-0483-x
https://doi.org/10.1007/s00217-006-0483-x
Publikováno v:
Journal of Chromatography A. 1116:189-192
A HPLC method was developed for the determination of glucosamine in crab shells. The amount of glucosamine residue can be used to estimate the amount of chitin in analyzed material. Crab samples were hydrolysed with 6M HCl at 100 degrees C for 13 h a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65683a66fda8a662c1203ec236036720
https://doi.org/10.1016/j.chroma.2006.03.068
https://doi.org/10.1016/j.chroma.2006.03.068
Autor:
M.A. Lage Yusty, J.L. Cortizo Daviña
Publikováno v:
Food Control. 16:59-64
In spite of the fact that food processes, that involve drying and smoking, may cause polycyclic aromatic hydrocarbon contamination, an extraction clean/up procedure carried out by SFE was developed in order to isolate polycyclic aromatic hydrocarbons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::665192b4da478db98fe1d2fb9243d198
https://doi.org/10.1016/j.foodcont.2003.11.008
https://doi.org/10.1016/j.foodcont.2003.11.008
Publikováno v:
Polycyclic Aromatic Compounds. 22:1-11
Supercritical fluid extraction (SFE) and high-performance liquid chromatography-fluorescence detection (HPLC-FL) were used to determine concentration of anthracene, benzo[ a ]anthracene, benzo[ a ]pyrene, benzo[ b ]fluoranthene, benzo[ ghi ]perylene,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f684c8f7ed1c241bfce27186b05b8c16
https://doi.org/10.1080/10406630210375
https://doi.org/10.1080/10406630210375
Publikováno v:
Ecotoxicology and Environmental Safety. 50:44-47
Eleven aliphatic hydrocarbons, unresolved over resolved ratio (U/R), carbon preference index (CPI), pristane/C17 ratio, and totals were determined in six classes of tissues (heart, liver, intestine, muscle, lung, and kidney) of 10 buzzards (Buteo but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cab021e92fd779e2ca4690127a9a150a
https://doi.org/10.1006/eesa.2001.2066
https://doi.org/10.1006/eesa.2001.2066