Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Miguel Ángel Martínez-Bartolomé"'
Autor:
Daniel Gómez-García, Rafael Álvarez-Nogal, Inmaculada Álvarez-Acero, Valentina Scariot, José-Luis Santiago, S. Boso, Pilar Gago, Matteo Caser, María-Estela De Vega, María-Carmen Martínez, Pilar Molist, Miguel Ángel Martínez-Bartolomé
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Horticulture Research
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Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Horticulture Research
The present work reports the discovery and the complete characterisation of an ancient cultivated rose variety found growing in a private garden in the southwest of the Principality of Asturias (northern Spain). The variety is here given the name Nar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3971967063f56f4b85758ef2e7d5e902
http://hdl.handle.net/10261/219410
http://hdl.handle.net/10261/219410
Autor:
M.P. Montero, Miguel Ángel Martínez-Bartolomé, María del Carmen Gómez-Guillén, María Elvira López-Caballero, Ana Maria Lopez de Lacey, Joaquín Gómez-Estaca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and stability of salmon carpaccio. In a pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526489f5b1911d08f25dfc226634726a
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015
Autor:
Rocío Estévez-Santiago, Ana M. Veses, Miguel Ángel Martínez-Bartolomé, Cesar Abraham Can-Cauich, Sonia de Pascual-Teresa, Montaña Cámara, Ricardo San-Román, José Manuel Silván, Inma Alvarez-Acero, Begoña Olmedilla-Alonso
Publikováno v:
E-Prints Complutense. Archivo Institucional de la UCM
instname
Nutrients
Volume 11
Issue 7
Digital.CSIC. Repositorio Institucional del CSIC
Nutrients, Vol 11, Iss 7, p 1533 (2019)
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
instname
Nutrients
Volume 11
Issue 7
Digital.CSIC. Repositorio Institucional del CSIC
Nutrients, Vol 11, Iss 7, p 1533 (2019)
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
© 2019 by the authors.
Fruits and vegetables are pivotal for a healthy diet due partly to their content in bioactive compounds. It is for this reason that we conducted a parallel study to unravel the possible effect on cardiometabolic parameter
Fruits and vegetables are pivotal for a healthy diet due partly to their content in bioactive compounds. It is for this reason that we conducted a parallel study to unravel the possible effect on cardiometabolic parameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9c42fa5e21f121d699253be2eeae2f7
https://eprints.ucm.es/id/eprint/67118/1/nutrients-11-01533.pdf
https://eprints.ucm.es/id/eprint/67118/1/nutrients-11-01533.pdf
Autor:
Miguel Ángel Martínez-Bartolomé, Jara Pérez-Jiménez, M. Elena Díaz-Rubio, Fulgencio Saura-Calixto, Inmaculada Álvarez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
An improvement in oxidative status is associated with a reduction in the incidence of several chronic diseases. However, daily intake of antioxidants in Western diets is decreasing. This study evaluates the effect of daily consumption of an antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12c0dc5986d53aab282b93fce8e5ddd9
https://doi.org/10.1007/s11130-014-0455-4
https://doi.org/10.1007/s11130-014-0455-4
Autor:
Carmen Peláez, Irene Bustos, Teresa Requena, F. Achemchem, M. Carmen Martínez-Cuesta, Miguel Ángel Martínez-Bartolomé
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Volatile sulphur compounds (VSCs) are of prime importance in the overall aroma of cheese and make a significant contribution to their typical flavours. Thus, the control of VSCs formation offers considerable potential for industrial applications. Her
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90caf6e25e0fc68005b136e7f0bdef80
https://doi.org/10.1016/j.ijfoodmicro.2011.05.011
https://doi.org/10.1016/j.ijfoodmicro.2011.05.011
Autor:
Carmen Peláez, Sean B. Hanniffy, Teresa Requena, María del Carmen Martínez-Cuesta, Miguel Ángel Martínez-Bartolomé
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Cheese microbiota and their enzymatic conversion of l-methionine to volatile sulphur compounds (VSCs) play an important role in aroma formation during cheese ripening. Here, lactic acid bacteria (LAB) strains isolated from raw goats' milk cheeses wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac2fb6e3acda7515ffd647c7873fda1f
https://doi.org/10.1016/j.ijfoodmicro.2009.08.009
https://doi.org/10.1016/j.ijfoodmicro.2009.08.009