Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Verónica García-Valverde"'
Autor:
Inmaculada Navarro-González, Rocío González-Barrio, Verónica García-Valverde, Ana Belén Bautista-Ortín, María Jesús Periago
Publikováno v:
International Journal of Molecular Sciences, Vol 16, Iss 1, Pp 805-822 (2014)
Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible flowers, mon
Externí odkaz:
https://doaj.org/article/10a205717f41435186fa5f832e923da4
Autor:
Tânia Gonçalves Albuquerque, Sana Ben Amara, Usha Antony, Reşat Apak, Michele Balzano, Henriqueta Talita Guimarães Barboza, Edoardo Bartolucci, Kevser Sözgen Başkan, Dana Cecilia Bernhardt, Indra D. Bhatt, Chiranjib Bhattacharjee, Torsten Bohn, Phetcharat Boonruamkaew, Jaouad Bouayed, Ángel A. Carbonell-Barrachina, Gianluca Caruso, Ana Maria Carvalho, Savita Chaurasia, Pennapa Chonpathompikunlert, Anita Chouksey, Caroline Corrêa de Souza Coelho, Helena S. Costa, Ranjana Das, Samir C. Debnath, María Teresa Blanco Díaz, Cinthia Santo Domingo, Şeyda Karaman Ersoy, Gulsun Akdemir Evrendilek, Tiziana Falco, Sami Fattouch, Juana Fernández-López, Isabel C.F.R. Ferreira, Marta Fibiani, Eliana Noemi Fissore, Rafael Font, María Isabel Fortea, Natale G. Frega, Otniel Freitas-Silva, José Antonio Gabaldón, Francisco-Javier García-Alonso, Verónica García-Valverde, Lía Noemi Gerschenson, Tesnime Ghazouani, Nadezhda Golubkina, Pedro Gómez, Julia Gonzalez, Gustavo A. González-Aguilar, Rocío González-Barrio, Rafael Guillén-Bejarano, Amel Hamdi, Niamh Harper, Chafik Hdider, Alice Hepsiba, Francisca Hernández-García, Pilar Hernández-Sánchez, Riadh Ilahy, Amit K. Jaiswal, Swarna Jaiswal, Sara Jaramillo-Carmona, G.K. Jayaprakasha, Ana Jiménez-Araujo, Antonia M. Jiménez-Monreal, Dipankar Kalita, Yun Lei, Mariarosaria Leporini, Chunyang Li, Roberto Lo Scalzo, Monica Rosa Loizzo, Santiago López-Miranda, Paolo Lucci, Charu Lata Mahanta, Lovemore N. Malunga, Alexandra Mara Goulart Nunes Mamede, Shivapriya Manchali, Magdalena Martínez-Tomé, Gala Martín-Pozuelo, Kabo Masisi, Nora Moreb, M. Antonia Murcia, Amy Murphy, Kotamballi N. Chidambara Murthy, Geetha Shree Nagraj, Ancuta Nartea, Inmaculada Navarro-González, Estrella Núñez-Delicado, Maribel Ovando-Martínez, Caron O’Dwyer, Deborah Pacetti, Silvia Pastoriza, Bhimanagouda S. Patil, José Antonio Pellicer, Paula Pereira, José Angel Pérez-Alvarez, Sergio Pérez-Burilo, María Jesús Periago, Valentina Picchi, José Pinela, Renata Ramalho, Ali Rashidinejad, Kavitha Ravichandran, Ranbeer S. Rawal, Sandeep Rawat, Mercedes Del Río Celestino, Rocio Rodríguez-Arcos, María Isabel Rodríguez-López, Ana María Rojas, Kelly A. Ross, José A. Rufián-Henares, Chiraz Ben Sassi, Shubham Sharma, Mafalda Alexandra Silva, Yaw Siow, Iryna Smetanska, Antonio Gomes Soares, Yuwei Song, Krishnapura Srinivasan, Wanida Sukketsiri, Wafa Talbi, Imen Tlili, Rosa Tundis, Esma Tütem, Sibel Uzuner, Fabrice Vaillant, Filipa Vicente, Manuel Viuda-Martos, Han Wu, Wanpeng Xi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7122d79b882cc39b25b021e9ad9ce9
https://doi.org/10.1016/b978-0-12-812780-3.00050-7
https://doi.org/10.1016/b978-0-12-812780-3.00050-7
Autor:
Francisco-Javier García-Alonso, Verónica García-Valverde, Inmaculada Navarro-González, Gala Martín-Pozuelo, Rocío González-Barrio, María Jesús Periago
Publikováno v:
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables ISBN: 9780128127803
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a3f1d7b4a972f361b28d9467df5da00
https://doi.org/10.1016/b978-0-12-812780-3.00015-5
https://doi.org/10.1016/b978-0-12-812780-3.00015-5
Autor:
Gala Martín-Pozuelo, Sergio Bravo, Verónica García-Valverde, Javier García-Alonso, María Jesús Periago, Inmaculada Navarro-González, Victoria Gómez
Publikováno v:
International Journal of Food Science & Technology. 48:1744-1749
Summary Light red tomatoes were exposed to different doses of ultraviolet C (UV-C) irradiation (1.0, 3.0 and 12.2 kJ m−2). After treatment, the tomatoes were stored for 2 days at room temperature, and then analysed to determine the effect of irradi
Autor:
Verónica García-Valverde, María Jesús Periago, Inmaculada Navarro-González, Javier García-Alonso
Publikováno v:
Food and Bioprocess Technology. 6:391-402
Four selected fresh consumption tomato varieties, harvested at different ripening stages (green, breaker, pink, red) and five industrial processing tomato varieties, harvested at red ripe stage, were analysed for lycopene and its isomers, β-carotene
Autor:
Inmaculada Navarro-González, Verónica García-Valverde, Javier García-Alonso, Ma Jesús Periago
Publikováno v:
Food Research International. 44:1528-1535
Tomato processing residue is defined as a secondary raw material that can increase its value, being considered a potential source of dietary fiber and bioactive compounds. Commercial tomato peel fiber has been analyzed to ascertain the proximate and
Autor:
Gaspar Ros, Verónica García-Valverde, Luis Manuel Sanchez-Siles, Karin Jacob, María-Dolores Iniesta, Javier García-Alonso, Darío Pérez-Conesa, María Jesús Periago
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:179-188
The effect of homogenization and thermal processing on a number of bioactive compounds (carotenoids, total phenolics, ascorbic acid and folates) in both raw tomato puree (RTP) and “hot break” tomato puree (HTP) was investigated. RTP and HTP were