Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Rafael Giménez Martínez"'
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Akademický článek
Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production
Autor: Carolina L. Ronca, Carmen Duque-Soto, Cristina Samaniego-Sánchez, María Encarnación Morales-Hernández, Manuel Olalla-Herrera, Jesús Lozano-Sánchez, Rafael Giménez Martínez
Publikováno v: Foods, Vol 13, Iss 7, p 1036 (2024)
Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and t
Externí odkaz: https://doaj.org/article/2a6f4daf68d64b1ca3e4c8939c35f391
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2
Akademický článek
Levels of Bisphenol A and its analogs in nails, saliva, and urine of children: a case control study
Autor: Yolanda Gálvez-Ontiveros, Inmaculada Moscoso-Ruiz, Vega Almazán Fernández de Bobadilla, Celia Monteagudo, Rafael Giménez-Martínez, Lourdes Rodrigo, Alberto Zafra-Gómez, Ana Rivas
Publikováno v: Frontiers in Nutrition, Vol 10 (2023)
IntroductionA growing number of studies link the increase in overweight/obesity worldwide to exposure to certain environmental chemical pollutants that display obesogenic activity (obesogens). Since exposure to obesogens during the first stages of li
Externí odkaz: https://doaj.org/article/3b4b6b9c0bf3458f8868abbe0071508d
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3
Akademický článek
Artichoke By-Products as Natural Source of Phenolic Food Ingredient
Autor: Lucía López-Salas, Isabel Borrás-Linares, David Quintin, Presentación García-Gomez, Rafael Giménez-Martínez, Antonio Segura-Carretero, Jesús Lozano-Sánchez
Publikováno v: Applied Sciences, Vol 11, Iss 9, p 3788 (2021)
Nowadays, the transformation activity of the food industry results in the generation of a huge amount of daily discarded vegetables wastes. One of those undervalued by-products are produced during the post-harvesting and processing process of articho
Externí odkaz: https://doaj.org/article/a2b458e5a9af4767a83dfc01f11496b4
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4
Akademický článek
Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties
Autor: Adelaida Esteban-Muñoz, Silvia Sánchez-Hernández, Cristina Samaniego-Sánchez, Rafael Giménez-Martínez, Manuel Olalla-Herrera
Publikováno v: Antioxidants, Vol 10, Iss 1, p 31 (2020)
Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many
Externí odkaz: https://doaj.org/article/c92a59dc7306407295832428efe63197
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5
Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Autor: Rafael Giménez-Martínez, Cristina Samaniego-Sánchez, Beatriz Miralles, Silvia Sánchez-Hernández, Manuel Olalla-Herrera, Adelaida Esteban-Muñoz
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Human milk (HM) has been proven to have important and essential antioxidant properties to counteract infant susceptibility to oxidative stress. Phenolic compounds are secondary metabolites which come from plants and are potent natural antioxidants. T
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7cb328a7db141f72bd29938493948e3
https://pubmed.ncbi.nlm.nih.gov/33642015
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6
A Comparison of Changes in the Fatty Acid Profile of Human Milk of Spanish Lactating Women during the First Month of Lactation Using Gas Chromatography-Mass Spectrometry. A Comparison with Infant Formulas
Autor: Adelaida Esteban-Muñoz, María José Aguilar-Cordero, Beatriz Miralles-Buraglia, Silvia Sánchez-Hernández, Rafael Giménez-Martínez, Manuel Olalla-Herrera
Publikováno v: Nutrients
Volume 11
Issue 12
Digibug. Repositorio Institucional de la Universidad de Granada
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Breastfeeding is the ideal way to provide infants with the nutrients they need for healthy growth and development. Milk composition changes throughout lactation, and fat is one of the most variable nutrients in human milk. The aim of this study was t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a10229417161d230676af9461212a2e3
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7
Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits
Autor: Rafael Giménez Martínez, María-Jesús Oliveras-López, José Ángel Rufián Henares, Adelaida Esteban Muñoz, Montserrat Barea Álvarez, Manuel Olalla Herrera
Publikováno v: Agricultural Sciences. :180-199
In an analysis of the seven types of subtropical fruits most consumed and produced in southern Spain, UPLC-ESI-MS/MS was used to quantify 14 phenolic species: five hydroxycinnamic acids, seven hydroxybenzoic acids and two flavonoids (quercetin and na
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e59f72198180fc0303ad2edd0a327081
https://doi.org/10.4236/as.2018.92014
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8
Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components
Autor: Paula Jauregi, Triana Bergillos, José Ángel Rufián-Henares, Miguel Navarro-Alarcón, Rafael Giménez Martínez, Manuel Olalla-Herrera, Miriam Moreno-Montoro, Beatriz Miralles
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food. In this study, goat milk fractions were tested for their total antioxidant capacity using different
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54cde9c858d6101334e8ec2063a02163
https://doi.org/10.1039/c7fo00666g
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9
Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4
Autor: Miguel Navarro-Alarcón, Miriam Moreno-Montoro, Manuel Olalla-Herrera, Triana Bergillos-Meca, Silvia Sánchez-Hernández, Rafael Giménez-Martínez
Publikováno v: Digibug. Repositorio Institucional de la Universidad de Granada
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Nutrients
Nutrients; Volume 10; Issue 5; Pages: 633
The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and S
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5586018b495355ca55fb54b142d274b0
https://www.mdpi.com/2072-6643/10/5/633/pdf?version=1526560297
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10
Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks
Autor: Paula Jauregi, Miguel Navarro-Alarcón, Manuel Olalla-Herrera, Miriam Moreno-Montoro, Rafael Giménez-Martínez, Beatriz Miralles, Lourdes Amigo
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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In this study, ultrafiltered goat milks fermented with the classical starter bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarus subsp. thermophilus or with the classical starter plus the Lactobacillus plantarum C4 probio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bef2382004a06a0a4d7fa52fe684b19
http://hdl.handle.net/10261/192146
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