Zobrazeno 1 - 10
of 235
pro vyhledávání: '"María Jesús Martín"'
Autor:
Matilde D’Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, Jesús Javier García-Parra, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 19, p 3133 (2024)
The inclusion of an ingredient made from red grape pomace (RGP) var. Tempranillo was evaluated for the preservation of a traditional dry-cured sausages (salchichón). The pomace was valorized through thermal blanching (103 °C for 1 min) and hydrosta
Externí odkaz:
https://doaj.org/article/4a82bf719e4f42838ba8c53dbf3a3475
Autor:
Rogelio Fernández, Marta Pérez, Alejandro Losada, Silvia Reboredo, Asier Gómez-San Juan, María Jesús Martín, Andrés Francesch, Simon Munt, Carmen Cuevas
Publikováno v:
Marine Drugs, Vol 22, Iss 7, p 303 (2024)
In our continuing search for biologically active new chemical entities from marine organisms, we have isolated a new cyclic depsipeptide, PM170453 (1), from a cyanobacterium of the genus Lyngbya sp., collected in the Indo-Pacific Ocean. Structure elu
Externí odkaz:
https://doaj.org/article/76485b6398ea4479ab7e43dd4782e031
Autor:
Rosario Ramírez, Jonathan Delgado, Javier Rocha-Pimienta, M. Esperanza Valdés, María Jesús Martín-Mateos, M. Concepción Ayuso-Yuste
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21199- (2023)
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this produ
Externí odkaz:
https://doaj.org/article/31840b65637c494385d7c65b637c4c92
Autor:
Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 5, p 687 (2024)
White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dr
Externí odkaz:
https://doaj.org/article/acf0277f91604e7ead73eff8c80915f1
Autor:
María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Daniel Moreno-Cardona, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 12, Iss 24, p 4468 (2023)
White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of re
Externí odkaz:
https://doaj.org/article/d7b1a76f41a14218a5a6b49d640cd637
Autor:
Guillermo Guerrero-Vacas, Oscar Rodríguez-Alabanda, Francisco de Sales Martín-Fernández, María Jesús Martín-Sánchez
Publikováno v:
Materials, Vol 16, Iss 17, p 5851 (2023)
This study compares subtractive manufacturing (SM) and additive manufacturing (AM) techniques in the production of stainless-steel parts with non-stick coatings. While subtractive manufacturing involves the machining of rolled products, additive manu
Externí odkaz:
https://doaj.org/article/acf900b94cb8461180899c51306a2567
Autor:
María Jesús Martín-Mateos, Alberto Ortiz, Palmira Curbelo, Carmen Barraso, Lucia León, María Montaña López-Parra, David Tejerina, Susana García-Torres
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100132- (2022)
Abtract: Consumers are increasingly interested in healthy food and meat products with new health attributes, such as natural antioxidants and dietary fibre. This study attempts to investigate the effects of using different proportions of cherries (pi
Externí odkaz:
https://doaj.org/article/cc63fec7e406401ea94be2ed31f27b6d
Autor:
María Jesús Martín-Mateos, Lucía León, Alberto Ortiz, David Tejerina, Carmen Barraso, María Montaña López-Parra, Palmira Curbelo, Susana García-Torres
Publikováno v:
Applied Sciences, Vol 13, Iss 11, p 6860 (2023)
This paper attempts to analyse lamb burgers from meat cuts of lower commercial value to which various amounts of freeze-dried pecan nuts (5%, 10% and 15%) were added to study the influence of the addition of pecans on the quality of the burger. One h
Externí odkaz:
https://doaj.org/article/31642483770e415cb1548d0a9ecd09e4
Autor:
Cristina Román-Hidalgo, María Jesús Martín-Valero, Germán López-Pérez, Mercedes Villar-Navarro
Publikováno v:
Membranes, Vol 13, Iss 3, p 326 (2023)
A chitosan biopolymeric membrane was successfully used as a support in a green electromembrane extraction procedure for the simultaneous and selective extraction of seven parabens and three fluoroquinolones in the presence of three non-steroidal anti
Externí odkaz:
https://doaj.org/article/e4a6caf96ad44b6ab89cc8bbb0e47473
Autor:
Elsa Cisneros, Fabiana di Marco, Javier Rueda-Carrasco, Concepción Lillo, Guadalupe Pereyra, María Jesús Martín-Bermejo, Alba Vargas, Rocío Sanchez, África Sandonís, Pilar Esteve, Paola Bovolenta
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-16 (2020)
Abstract Millions of individuals worldwide suffer from impaired vision, a condition with multiple origins that often impinge upon the light sensing cells of the retina, the photoreceptors, affecting their integrity. The molecular components contribut
Externí odkaz:
https://doaj.org/article/4af7a7b0c20345daadb50c8fd64c75f4