Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sergio Gomez Alonso"'
Autor:
Amaia Iriondo-DeHond, Fresia Santillan Cornejo, Beatriz Fernandez-Gomez, Gema Vera, Eduardo Guisantes-Batan, Sergio Gomez Alonso, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Laura Lopez-Gomez, Jose Antonio Uranga, Raquel Abalo, Maria Dolores del Castillo
Publikováno v:
Nutrients, Vol 11, Iss 6, p 1411 (2019)
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpe
Externí odkaz:
https://doaj.org/article/54e8a2e3c59745f3a25de6fb92ff0571
Autor:
Laura López-Gómez, Manuel Ignacio San Andres, Raquel Abalo, María Dolores del Castillo, Amaia Iriondo-DeHond, Fresia Santillan Cornejo, Eduardo Guisantes-Batan, S. Sánchez-Fortún, Beatriz Fernández-Gómez, J. A. Uranga, Gema Vera, Sergio Gomez Alonso
Publikováno v:
Nutrients
Volume 11
Issue 6
E-Prints Complutense. Archivo Institucional de la UCM
instname
Digital.CSIC. Repositorio Institucional del CSIC
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
Nutrients, Vol 11, Iss 6, p 1411 (2019)
Volume 11
Issue 6
E-Prints Complutense. Archivo Institucional de la UCM
instname
Digital.CSIC. Repositorio Institucional del CSIC
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
Nutrients, Vol 11, Iss 6, p 1411 (2019)
This article belongs to the Special Issue Dietary Lipids and Human Health.
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study i
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study i
Autor:
M.E. Alañón, M.C. Díaz-Maroto, Sergio Gomez Alonso, Lourdes Marchante, María Soledad Pérez-Coello
Publikováno v:
Food Science & Nutrition, 6(6):1564-1574
Winemaking by-products are a natural source of antioxidant components; however, due to their highly perishable and seasonal nature, they may require a prior conservation step before being processed. Natural extracts from fresh and oven-dried red grap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::216898f2a1bcdb6256c935b2a263f466
https://repository.publisso.de/resource/frl:6420397
https://repository.publisso.de/resource/frl:6420397
Autor:
Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter, Roberto Consonni, Laura Ruth Cagliani, Bruce A. Buchholz, Miranda J. Sarachine, Paula Zermeño, Karl J. Siebert, Régis D. Gougeon, Marianna Lucio, Lemia Boutegrabet, Dominique Peyron, François Feuillat, David Chassagne, Hervé Alexandre, Andrée Voilley, Philippe Cayot, Istvan Gebefügi, Norbert Hertkorn, Philippe Schmitt-Kopplin, Robert E. Asenstorfer, Graham P. Jones, Gerald Laurence, Ugo Zoppi, Carola Vergara, Dietrich von Baer, Claudia Mardones, Luis Gutiérrez, Isidro Hermosín-Gutiérrez, Noelia Castillo-Muñoz, Sergio Gómez-Alonso, Esteban García-Romero, Andrea Bauer, Sascha Wolz, Anette Schormann, Ulrich Fischer, Magdalena Müller, Norbert Christoph, Helmut Wachter, Hans-Juergen Koehler, Stephanie Frank, Peter Schieberle, Karl-Heinz Engel, Andreas Barnsteiner, Andreas Degenhardt, Stefan Brennecke, Birgit Kohlenberg, Margit Liebig, Lars Grohmann, Rüdiger Wittlake, Berthold Weber, Gerhard Krammer, M. C. García-Parrilla, A. B. Cerezo, W. Tesfaye, A. M. Troncoso, Stefano Sforza, Francesca Lambe