Výsledky vyhledávání - "Mariana S. Lingua"

Akademický článek

Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines

Autor: Mariana S. Lingua, Daniel A. Wunderlin, María V. Baroni

Publikováno v: Journal of Functional Foods, Vol 44, Iss , Pp 86-94 (2018)

The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased the bioaccesibility of TP (tot

Externí odkaz: https://doaj.org/article/d5eadeef082f4116aa9f087e3c73a63c

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Akademický článek

In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

Autor: Mariana S. Lingua, María P. Fabani, Daniel A. Wunderlin, María V. Baroni

Publikováno v: Journal of Functional Foods, Vol 20, Iss , Pp 332-345 (2016)

The in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemaking of three red grape varieties grown in Argentina and its association with the phenolic composition were studied. Polyphenols from grape, wine and pomace were capa

Externí odkaz: https://doaj.org/article/49cc9cc1dca24a399bb63d8f139e5fea

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Akademický článek

Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

Autor: María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, Mariana S. Lingua, Daniel A. Wunderlin, Jose L. Rovasio, Roberto Dotti, Juan Carlos Rosso, Silvina Ghione, Pablo D. Ribotta

Publikováno v: Journal of Food Quality, Vol 2018 (2018)

The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics a

Externí odkaz: https://doaj.org/article/bf58a9c819e04696b5e3531dd6d9c19a

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Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product

Autor: María Verónica Baroni, Mariana S. Lingua, Martín G. Theumer, Paula Kruzynski, Daniel Alberto Wunderlin

Publikováno v: Food Research International. 122:496-505

The primary objective of this study was to assess the changes on phenolic composition and AC (antioxidant capacity) of white grape and its winemaking product, during in vitro gastrointestinal (GI) digestion. Phenolic compounds were evaluated by HPLC-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b10ea3e13296e4a04efbbfc9e251281
https://doi.org/10.1016/j.foodres.2019.05.022

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Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Autor: J.E. Blajman, Mariana S. Lingua, Luis Maldonado, Roxana Páez, Virginia Salomón, María Verónica Baroni

Publikováno v: The 1st International Electronic Conference on Food Science and Functional Foods.

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f311ab640f4539275d772f27fa4ac315
https://doi.org/10.3390/foods_2020-07683

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How Can the Combination of Pasta and Wine Affect the Digestibility of Polyphenols? A Simulated Digestion Study to Assess the Meal Antioxidant Properties

Autor: Mariana S. Lingua, María Verónica Baroni, Natalia S. Podio, Daniel Alberto Wunderlin

Publikováno v: The 1st International Electronic Conference on Food Science and Functional Foods.

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fc6a915df6190c2f0b1320bc04943b9
https://doi.org/10.3390/foods_2020-07679

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Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress

Autor: Daniel Alberto Wunderlin, María Verónica Baroni, Mariana S. Lingua, Carlos Batthyány, Ricardo Martin Neme Tauil

Publikováno v: J Food Sci Technol

Understanding the molecular mechanisms underlying the “French paradox” has contributed to a growing interest in the investigation of the biological activity of red wine polyphenols (RWP). The main goal of this research is to provide valuable info

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0442bfdb0b23836f6aa9ac03865cf4e
https://europepmc.org/articles/PMC6706508/

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Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

Autor: Jose L. Rovasio, Pablo Daniel Ribotta, Silvina Ghione, Juan Carlos Rosso, Daniel Alberto Wunderlin, Joaquin Gastaminza, María Verónica Baroni, Roberto Dotti, Mariana S. Lingua, Natalia S. Podio

Publikováno v: Journal of food quality, 2018:1460758
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Food Quality, Vol 2018 (2018)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6390383df171277da09000d3602287ec
https://repository.publisso.de/resource/frl:6415374

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