Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Paula Llorens"'
Autor:
Paula Llorens Castelló, Matteo Antonio Sacco, Isabella Aquila, Juan Carlos Moltó Cortés, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 11, p 782 (2022)
Zearalenone (ZON), zearalanone (ZAN) and their phase I metabolites: α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalalanol (α-ZAL) and β-zearalalanol (β-ZAL) are compounds with estrogenic activity that are metabolized and distributed by t
Externí odkaz:
https://doaj.org/article/6f29129c6b6048479689fd0e13d80337
Autor:
Paula Llorens Castelló, Ana Juan-García, Juan Carlos Moltó Cortés, Jordi Mañes Vinuesa, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 8, p 540 (2022)
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to man
Externí odkaz:
https://doaj.org/article/31c72f38a58f4b72b5cd378c4220278b
Autor:
Paula Llorens, Marta Herrera, Ana Juan-García, Juan José Payá, Juan Carlos Moltó, Agustín Ariño, Cristina Juan
Publikováno v:
Toxins, Vol 14, Iss 5, p 291 (2022)
The measurement of human exposure to mycotoxins is necessary for its association with adverse health effects. This exposure is usually estimated from contamination levels of foodstuffs, which are the primary source of toxin exposure, and data on food
Externí odkaz:
https://doaj.org/article/951b14f7d8fb442d80c171e3cadf4fc1
Publikováno v:
Toxins, Vol 14, Iss 1, p 38 (2022)
Validated extraction methods from in vitro digestion phases are necessary to obtain a suitable bioaccessibility study of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich the nutritional properties
Externí odkaz:
https://doaj.org/article/49ecc3ed972d41d7b9abec17d6402382
Autor:
Paula, Llorens, Ana, Juan-García, Hannu, Pakkanen, Carlos, Moltó Juan, Eeva-Riikka, Vehniäinen, Cristina, Juan
Publikováno v:
In Food Chemistry 15 February 2025 465 Part 2
Autor:
Cristina Juan GarcÍa, Paula Llorens Castelló, Noelia Pallarés Barrachina, Leyre Martínez Sandez, Ana Juan GarcÍa, Manuel García Monreal, Francisco José Barba Orellana, Juan Carlos Moltó Cortés
[EN] The student of the Degree in Human Nutrition and Dietetics, acquires theoretical knowledge and develops critical skills in the whole subjects conforming the Degree. In the last period of their studies, during the practicum, they improve communic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ce3c76d7b811c43709af6c2d1bc05a8
https://hdl.handle.net/10251/191016
https://hdl.handle.net/10251/191016
Autor:
Paula L; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain., Ana JG; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain. Electronic address: ana.juan@uv.es., Hannu P; Department of Biological and Environmental Science, University of Jyväskylä, Survontie 9C, FI-40014 Jyväskylä, Finland; Department of Chemistry, University of Jyväskylä, Survontie 9C, FI-40014 Jyväskylä, Finland., Carlos MJ; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain., Eeva-Riikka V; Department of Biological and Environmental Science, University of Jyväskylä, Survontie 9C, FI-40014 Jyväskylä, Finland; Department of Biology, University of Turku, 20014 Turku, Finland., Cristina J; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 13; Vol. 465 (Pt 2), pp. 142036. Date of Electronic Publication: 2024 Nov 13.