Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Ruiz-Aracama A"'
Publikováno v:
Foods, Vol 13, Iss 14, p 2298 (2024)
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition a
Externí odkaz:
https://doaj.org/article/9ab00caae6f94856bfcb74e09a9bca32
Autor:
van Delft Joost, Jennen Danyel, Kleinjans Jos, Peijnenburg Ad, Ruiz-Aracama Ainhoa, Hellfrisch Caroline, Lommen Arjen
Publikováno v:
BMC Genomics, Vol 12, Iss 1, p 251 (2011)
Abstract Background In vitro cell systems together with omics methods represent promising alternatives to conventional animal models for toxicity testing. Transcriptomic and proteomic approaches have been widely applied in vitro but relatively few st
Externí odkaz:
https://doaj.org/article/dae4a9405df84ce5a1df9595c7b3d332
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Foods; Jul2024, Vol. 13 Issue 14, p2298, 18p
Publikováno v:
Antioxidants, Vol 11, Iss 6, p 1156 (2022)
This study tackles the individual and joint effect of alpha-tocopherol and hydroxytyrosol acetate on the oxidation of sunflower oil submitted to accelerated storage conditions at intermediate temperature, in order to deepen the understanding of antio
Externí odkaz:
https://doaj.org/article/7f9da2b9a52d488fa1ef9c8b8f9026a0
Publikováno v:
Antioxidants, Vol 11, Iss 4, p 722 (2022)
Sunflower oil samples, both unenriched and enriched with four different concentrations of hydroxytyrosol acetate, were subjected to accelerated storage at 70 °C until a very advanced oxidation stage and the process was monitored by 1H NMR spectrosco
Externí odkaz:
https://doaj.org/article/f9c65ca7d4b444d3be7dfe3df5234b35
Publikováno v:
Antioxidants, Vol 11, Iss 4, p 604 (2022)
Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, neither the identity of m
Externí odkaz:
https://doaj.org/article/524e828d40744deba3ea6d8799e38f01
Autor:
Van den Hof, Wim F.P.M., Ruiz-Aracama, Ainhoa, Van Summeren, Anke, Jennen, Danyel G.J., Gaj, Stan, Coonen, Maarten L.J., Brauers, Karen, Wodzig, Will K.W.H., van Delft, Joost H.M., Kleinjans, Jos C.S.
Publikováno v:
In Toxicology in Vitro April 2015 29(3):489-501
Publikováno v:
Antioxidants; Volume 11; Issue 4; Pages: 722
Addi. Archivo Digital para la Docencia y la Investigación
Universidad de Alicante (UA)
instname
Addi. Archivo Digital para la Docencia y la Investigación
Universidad de Alicante (UA)
instname
Sunflower oil samples, both unenriched and enriched with four different concentrations of hydroxytyrosol acetate, were subjected to accelerated storage at 70 °C until a very advanced oxidation stage and the process was monitored by 1H NMR spectrosco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9d508915b5bc8e24f955a9026c63f85
Autor:
Jetten, Marlon J.A., Gaj, Stan, Ruiz-Aracama, Ainhoa, de Kok, Theo M., van Delft, Joost H.M., Lommen, Arjen, van Someren, Eugene P., Jennen, Danyel G.J., Claessen, Sandra M., Peijnenburg, Ad A.C.M., Stierum, Rob H., Kleinjans, Jos C.S.
Publikováno v:
In Toxicology and Applied Pharmacology 15 March 2012 259(3):320-328