Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Sara Martillanes"'
Autor:
María Garrido, Bruno Navajas-Preciado, Sara Martillanes, Javier Rocha-Pimienta, Jonathan Delgado-Adámez
Publikováno v:
Fermentation, Vol 10, Iss 6, p 284 (2024)
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to charac
Externí odkaz:
https://doaj.org/article/9b1a7e9b9e91463abb6c5d1988bf6b64
Autor:
Javier Rocha-Pimienta, Bruno Navajas-Preciado, Carmen Barraso-Gil, Sara Martillanes, Jonathan Delgado-Adámez
Publikováno v:
Gels, Vol 9, Iss 3, p 254 (2023)
Fishery residues are abundant raw materials that also provide numerous metabolites with high added value. Their classic valorization includes energy recovery, composting, animal feed, and direct deposits in landfills or oceans along with the environm
Externí odkaz:
https://doaj.org/article/d974fd4a533b410d9b5c4df3d1e12dfc
Autor:
Abdülhadi Cihangir Uğuz, Javier Rocha-Pimienta, Sara Martillanes, María Garrido, Javier Espino, Jonathan Delgado-Adámez
Publikováno v:
Molecules, Vol 28, Iss 6, p 2779 (2023)
Plant-based extracts possess biological potential due to their high content of phytochemicals. Nevertheless, photosynthetic pigments (e.g., chlorophylls) that are also present in plant extracts could produce undesirable pro-oxidant activity that migh
Externí odkaz:
https://doaj.org/article/9e2c05b64d7f4683884a68ca464956bd
Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species
Autor:
Ramiro Sánchez, Francisco Pérez-Nevado, Sara Martillanes, Ismael Montero-Fernández, Jesús Lozano, Daniel Martín-Vertedor
Publikováno v:
Food Control. 147:109600
Autor:
M.J. Bernalte, Jonathan Delgado-Adámez, María Concepción Ayuso-Yuste, Sara Martillanes, Maria Victoria Gil
Publikováno v:
Journal of Food Measurement and Characterization. 15:1719-1726
This study investigated the improvement in the extraction of antioxidant phenolic compounds from a by-product of the food industry, rice bran, using hydrolytic enzymes. To this purpose, the optimization process of obtaining these compounds was carrie
Autor:
María Garrido, Patricia Cosme, Jonathan Delgado-Adámez, Sara Martillanes, Javier Rocha-Pimienta, Ana B. Rodríguez, Javier Espino
Publikováno v:
Proceedings of 7th International Electronic Conference on Medicinal Chemistry.
Autor:
Javier Espino, Sara Martillanes, Javier Rocha-Pimienta, Patricia Cosme, María Garrido, Jonathan Delgado-Adamez
Publikováno v:
Proceedings of 7th International Electronic Conference on Medicinal Chemistry.
Publikováno v:
Food chemistry. 375
The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and
Autor:
Sara Martillanes, Elena Repilado, Francisco Pérez-Nevado, Daniel Martín-Vertedor, Manuel Cabrera-Bañegil
Publikováno v:
Food Control. 94:22-29
The acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acrylamide and phenolic compounds were determined. Twenty different randomly selected commercial brands of olives were purchased from indu
Autor:
Francisco Pérez-Nevado, M. I. Talaverano, A. M. Cordeiro, A. Fernández, Daniel Martín-Vertedor, Roberta Foligni, Sara Martillanes, Emanuele Boselli
Publikováno v:
Journal of Food Processing and Preservation. 44