Zobrazeno 1 - 10
of 187
pro vyhledávání: '"Manuel Brenes"'
Autor:
Mercedes Brenes-Álvarez, Eva María Ramírez, Manuel Brenes, Pedro García-García, Eduardo Medina, Concepción Romero
Publikováno v:
Foods, Vol 12, Iss 21, p 4037 (2023)
The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to the scientific community. Keeping this in vi
Externí odkaz:
https://doaj.org/article/4d45702e0176470a9be649b1a8b76349
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 2 (2022)
ABSTRACT Heterocysts are specialized cells that filamentous cyanobacteria differentiate for the fixation of atmospheric nitrogen when other nitrogen sources are not available. Heterocyst differentiation at semiregular intervals along the filaments re
Externí odkaz:
https://doaj.org/article/f03ff50d4f9648ffbdade0de89ebbaf8
Publikováno v:
Foods, Vol 12, Iss 3, p 591 (2023)
Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During
Externí odkaz:
https://doaj.org/article/db202301a9da4ce8958a47a696f9131b
Autor:
Chafiaa Sab, Concepción Romero, Manuel Brenes, Alfredo Montaño, Akli Ouelhadj, Eduardo Medina
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical an
Externí odkaz:
https://doaj.org/article/bcf5a1b9e507490e840a504f21e25b74
Publikováno v:
Foods, Vol 11, Iss 23, p 3879 (2022)
Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil
Externí odkaz:
https://doaj.org/article/4e0bf89bf3bc4a5586d88106db14a9cb
Autor:
Estefania Sanchez-Rodriguez, Laura Alejandra Vazquez-Aguilar, Sara Biel-Glesson, Jose Ramon Fernandez-Navarro, Juan Antonio Espejo-Calvo, Jose Maria Olmo-Peinado, Rafael de la Torre, Monserrat Fito-Colomer, Maria Isabel Covas, Concepcion Romero, Manuel Brenes, Emilio Martinez de Victoria, Angel Gil, Maria Dolores Mesa
Publikováno v:
Journal of Functional Foods, Vol 83, Iss , Pp 104561- (2021)
Scope. The postprandial effects of virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes from the olive fruit on plasma glucose and insulin (primary outcomes), and gastrointestinal hormones responses were evaluated in healthy adul
Externí odkaz:
https://doaj.org/article/fe8e2a73b4fa40f59e69124c35d9b352
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
The aim of this work was to evaluate the effect of phenolic extract addition on the oxidative stability and antioxidant activity of mayonnaise. The mayonnaise was enriched with different concentrations (50, 150 and 300 mg kg-1) of Olive Leaf phenolic
Externí odkaz:
https://doaj.org/article/6fd4a9bf1fba4727ba2763f6170a6341
Publikováno v:
Foods, Vol 11, Iss 12, p 1749 (2022)
A high volume of water is needed to produce black ripe olives, which also entails a significant volume of wastewater with a high organic and inorganic contaminant charge. To reduce this problem, the reuse of KOH solutions (lyes) in a new process was
Externí odkaz:
https://doaj.org/article/dce467a35ac744b1a6c0ce7b129a4e47
Autor:
Rosa Romeo, Alessandra De Bruno, Amalia Piscopo, Eduardo Medina, Eva Ramírez, Manuel Brenes, Marco Poiana
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some quali
Externí odkaz:
https://doaj.org/article/b44fe61a4ee34c7eb277846748e40b03
Publikováno v:
mBio, Vol 11, Iss 1 (2020)
ABSTRACT Yfr1 is a strictly conserved small RNA in cyanobacteria. A bioinformatic prediction to identify possible interactions of Yfr1 with mRNAs was carried out by using the sequences of Yfr1 from several heterocyst-forming strains, including Nostoc
Externí odkaz:
https://doaj.org/article/86d7d1489ca4456cb56bdb02ef24332a