Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Mar Pascual"'
1
Akademický článek
Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny
Autor: Pilar Luaces, Jesús Expósito, Paula Benabal, Mar Pascual, Carlos Sanz, Ana G. Pérez
Publikováno v: Antioxidants, Vol 13, Iss 1, p 12 (2023)
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic comp
Externí odkaz: https://doaj.org/article/f188ff898c094612a8bd1f86a3417af7
Zobrazit plný text záznamu
2
Akademický článek
A clinically compatible drug‐screening platform based on organotypic cultures identifies vulnerabilities to prevent and treat brain metastasis
Autor: Lucía Zhu, Diana Retana, Pedro García‐Gómez, Laura Álvaro‐Espinosa, Neibla Priego, Mariam Masmudi‐Martín, Natalia Yebra, Lauritz Miarka, Elena Hernández‐Encinas, Carmen Blanco‐Aparicio, Sonia Martínez, Cecilia Sobrino, Nuria Ajenjo, Maria‐Jesus Artiga, Eva Ortega‐Paino, Raúl Torres‐Ruiz, Sandra Rodríguez‐Perales, RENACER, Riccardo Soffietti, Luca Bertero, Paola Cassoni, Tobias Weiss, Javier Muñoz, Juan Manuel Sepúlveda, Pedro González‐León, Luis Jiménez‐Roldán, Luis Miguel Moreno, Olga Esteban, Ángel Pérez‐Núñez, Aurelio Hernández‐Laín, Oscar Toldos, Yolanda Ruano, Lucía Alcázar, Guillermo Blasco, José Fernández‐Alén, Eduardo Caleiras, Miguel Lafarga, Diego Megías, Osvaldo Graña‐Castro, Carolina Nör, Michael D Taylor, Leonie S Young, Damir Varešlija, Nicola Cosgrove, Fergus J Couch, Lorena Cussó, Manuel Desco, Silvana Mouron, Miguel Quintela‐Fandino, Michael Weller, Joaquín Pastor, Manuel Valiente, Adolfo de la Lama‐Zaragoza, Lourdes Calero‐Felix, Concepcion Fiaño‐Valverde, Pedro David Delgado‐López, Antonio Montalvo‐Afonso, Mar Pascual‐Llorente, Ángela Díaz‐Piqueras, SH Nam‐Cha, Cristina Barrena López, Gerard Plans Ahicart, Elena Martínez‐Saez, Santiago Ramón y Cajal, Pilar Nicolás
Publikováno v: EMBO Molecular Medicine, Vol 14, Iss 3, Pp 1-29 (2022)
Abstract We report a medium‐throughput drug‐screening platform (METPlatform) based on organotypic cultures that allows to evaluate inhibitors against metastases growing in situ. By applying this approach to the unmet clinical need of brain metast
Externí odkaz: https://doaj.org/article/192ccb44b2e3449a849f6353de0e50dd
Zobrazit plný text záznamu
3
Akademický článek
An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
Autor: Pilar Luaces, Mar Pascual, Ana G. Pérez, Carlos Sanz
Publikováno v: Antioxidants, Vol 10, Iss 11, p 1656 (2021)
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determine
Externí odkaz: https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d
Zobrazit plný text záznamu
4
Akademický článek
Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil
Autor: Ana G. Pérez, Lorenzo León, Mar Pascual, Raúl de la Rosa, Angjelina Belaj, Carlos Sanz
Publikováno v: Antioxidants, Vol 8, Iss 8, p 242 (2019)
Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as to
Externí odkaz: https://doaj.org/article/dfe76c0bab9f4ef1878c6a900fb900a3
Zobrazit plný text záznamu
5
Akademický článek
Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications.
Autor: Ana G Pérez, Lorenzo León, Mar Pascual, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Raúl de la Rosa, Carlos Sanz
Publikováno v: PLoS ONE, Vol 9, Iss 3, p e92898 (2014)
Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The ge
Externí odkaz: https://doaj.org/article/80e00aec5571401794e907a232145748
Zobrazit plný text záznamu
6
An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
Autor: Mar Pascual, Pilar Luaces, Ana G. Pérez, Carlos Sanz
Publikováno v: Antioxidants, Vol 10, Iss 1656, p 1656 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Antioxidants
Volume 10
Issue 11
11 Páginas.-- 3 Figuras.-- 2 Tablas
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa852b97330049e6d552544d604e8e3d
https://www.mdpi.com/2076-3921/10/11/1656
Zobrazit plný text záznamu
8
Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual × Arbequina cultivars
Autor: Ana G. Pérez, Lorenzo León, Mar Pascual, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Raúl de la Rosa, Carlos Sanz
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
20 Páginas; 2 Tablas; 8 Figuras
Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c0191daeabd4570bafd810dd23094c8
http://hdl.handle.net/10261/128999
Zobrazit plný text záznamu
9
Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications
Autor: Lorenzo León, Carlos Sanz, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Ana G. Pérez, Raúl de la Rosa, Mar Pascual
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
PLoS ONE, Vol 9, Iss 3, p e92898 (2014)
PLoS ONE
Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The ge
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28d86db1ea41439258b6cf6a9dc0b6f9
http://hdl.handle.net/10261/111426
Zobrazit plný text záznamu
10
Tratamiento del teratoma maduro puro de testiculo metastatizado ¿que hacer?
Autor: Alberto Fantova, Mar Pascual, Luis Angel Rioja, Marta Allué, Patricia Serrano, María J. Gil
Publikováno v: Archivos Españoles de Urología (Ed. impresa) v.59 n.5 2006
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
instname
Objetivo: Dada la escasa frecuencia de teratomas testiculares en relación con el resto de tumores testiculares germinales y las diferentes opciones de tratamiento cuando se encuentran en estadios avanzados, presentamos un caso de teratoma maduro tes
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9944fbaceb7615a647dad794852eb080
http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0004-06142006000500010
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje