Zobrazeno 1 - 10
of 336
pro vyhledávání: '"Prieto, Santiago"'
Autor:
Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, Maribel Abadias
Publikováno v:
Foods, Vol 13, Iss 7, p 1095 (2024)
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL)
Externí odkaz:
https://doaj.org/article/e2e175dea85e4371a52720c5d283682f
Autor:
Bryan Green
Publikováno v:
Taller de Letras. :213-219
No presenta resumen
Autor:
Algaba, Alicia, Romero, Sara, Granja, Alicia, Garza, Daniel, Aller, Mar, Barrero, Sara, Guerra, Iván, Gil, Marina, Pizarro, Nazaret, Ruiz, Paloma, Prieto, Santiago, Hernández, Belén, Pou, Aranzazu, Bermejo, Fernando
Publikováno v:
In Gastroenterologia y Hepatologia January 2023 46(1):48-53
Autor:
Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Jordi Ortiz-Solà, Marina Anguera, Maribel Abadias
Publikováno v:
Foods, Vol 13, Iss 2, p 350 (2024)
Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different pr
Externí odkaz:
https://doaj.org/article/227d58e412714061964275c190c43c11
Autor:
Israel Hernández-López, Maribel Abadias, Virginia Prieto-Santiago, Ángela Chic-Blanco, Jordi Ortiz-Solà, Ingrid Aguiló-Aguayo
Publikováno v:
Foods, Vol 13, Iss 1, p 84 (2023)
Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food p
Externí odkaz:
https://doaj.org/article/f398a165a6ec44da831269a614c8277e
Autor:
Israel Hernández-López, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, Ingrid Aguiló-Aguayo
Publikováno v:
Foods, Vol 12, Iss 20, p 3724 (2023)
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with fou
Externí odkaz:
https://doaj.org/article/26308eabf7af4ed1aebb5de3c86f5c1f
Autor:
Prieto-Santiago, Virginia, Cavia, María del Mar, Barba, Francisco J., Alonso-Torre, Sara R., Carrillo, Celia
Publikováno v:
In Food Chemistry 30 January 2022 368
Akademický článek
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