Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rebeca López-Froilán"'
Autor:
Helayne Aparecida Maieves, Rebeca López-Froilán, Patricia Morales, María Luisa Pérez-Rodríguez, Rosemary Hoffmann Ribani, Montaña Cámara, María Cortes Sánchez-Mata
Publikováno v:
Journal of Functional Foods, Vol 18, Iss , Pp 1117-1124 (2015)
During development of plant products metabolic changes in bioactive compounds occur. The main objective of this work was to evaluate peduncles of H. dulcis Thunb. at five different stages of maturation, for antioxidant compounds contents (including p
Externí odkaz:
https://doaj.org/article/00e5eeace5b640a4b69d518ed28364ee
Autor:
José Arias-Rico, Nelly del Socorro Cruz-Cansino, Montaña Cámara-Hurtado, Rebeca López-Froilán, María Luisa Pérez-Rodríguez, María de Cortes Sánchez-Mata, Osmar Antonio Jaramillo-Morales, Rosario Barrera-Gálvez, Esther Ramírez-Moreno
Publikováno v:
Foods, Vol 9, Iss 4, p 403 (2020)
The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar
Externí odkaz:
https://doaj.org/article/6368ee05657f4666bcab311ae9a293d8
Autor:
Osmar Antonio Jaramillo-Morales, José Arias-Rico, Montaña Cámara-Hurtado, M.L. Pérez-Rodriguez, Rebeca López-Froilán, Esther Ramírez-Moreno, María de Cortes Sánchez-Mata, Rosario Barrera-Gálvez, Nelly del Socorro Cruz-Cansino
Publikováno v:
Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 403, p 403 (2020)
E-Prints Complutense. Archivo Institucional de la UCM
instname
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
Volume 9
Issue 4
Foods, Vol 9, Iss 403, p 403 (2020)
E-Prints Complutense. Archivo Institucional de la UCM
instname
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeñ
o (XC) and Opuntia matuda
o (XC) and Opuntia matuda
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Definition of a standard method for measuring antioxidant capacity is still a necessity for both researchers and food industry. This study is aimed to evaluate if Folin-Ciocalteu (F-C) method could be reconsidered as suitable for antioxidant potency
Autor:
Lidwina Bertrand, M.C. Sánchez-Mata, Esther Ramírez-Moreno, Rebeca López-Froilán, María Verónica Baroni, Natalia S. Podio, Daniel Alberto Wunderlin, María L. Pérez-Rodríguez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that bo
Autor:
Rosemary Hoffmann Ribani, Rebeca López-Froilán, Patricia Morales, Helayne Aparecida Maieves, Montaña Cámara, M.L. Pérez-Rodriguez, María de Cortes Sánchez-Mata
Publikováno v:
Journal of Functional Foods, Vol 18, Iss, Pp 1117-1124 (2015)
During development of plant products metabolic changes in bioactive compounds occur. The main objective of this work was to evaluate peduncles of H. dulcis Thunb. at five different stages of maturation, for antioxidant compounds contents (including p
Autor:
María Verónica Baroni, Montaña Cámara, M.L. Pérez-Rodriguez, Rebeca López-Froilán, Esther Ramírez-Moreno, Natalia S. Podio, Daniel Alberto Wunderlin, M.C. Sánchez-Mata
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
E-Prints Complutense. Archivo Institucional de la UCM
instname
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
E-Prints Complutense. Archivo Institucional de la UCM
instname
Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437d51dab05c2227c5b0685bbf36675d
https://rsc.li/2lxrlee
https://rsc.li/2lxrlee