NUTRICION
Nutrition and dietetics
Publications (14) Publications in which a researcher has participated View referenced research data.
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Biotechnology
2024
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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
Food Chemistry, Vol. 460
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Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Current Opinion in Food Science, Vol. 57
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Testing of black-carrots-derived fluorescence imaging and anti-metastatic potential
Journal of Molecular Structure, Vol. 1300
2023
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Nutritional and Functional Properties of Novel Protein Sources
Food Reviews International, Vol. 39, Núm. 9, pp. 6045-6077
2022
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Application of omics in food color
Current Opinion in Food Science, Vol. 46
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Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
Foods, Vol. 11, Núm. 11
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Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883
2021
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Marine Drugs, Vol. 19, Núm. 2, pp. 71
2017
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Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids
Food Chemistry, Vol. 227, pp. 271-279
2008
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Composition and antioxidant activity of Trigona carbonaria honey from Australia
Journal of Medicinal Food, Vol. 11, Núm. 4, pp. 789-794
2006
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Analytical methods for the determination of organic acids in honey
Critical Reviews in Analytical Chemistry, Vol. 36, Núm. 1, pp. 3-11
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Evolution of acid phosphatase activity of honeys from different climates
Food Chemistry, Vol. 97, Núm. 4, pp. 750-755
2005
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Precise method for the measurement of catalase activity in honey
Journal of AOAC International, Vol. 88, Núm. 3, pp. 800-804
2003
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Significance of Nonaromatic Organic Acids in Honey
Journal of Food Protection, Vol. 66, Núm. 12, pp. 2371-2376