Proyecto de Investigación
Project PGC2018-097113-B-I00 AVISAVU
Aplicación de ingredientes funcionales obtenidos de subproductos de vinificación para mejorar la seguridad alimentaria, vida útil y propiedades saludables de productos de ave.
Funder:
AGENCIA ESTATAL DE INVESTIGACION
date_range
Duration: from 01 January 2019 to 30 September 2022
(45 months)
Finished
euro
108,900.00 EUR
Of National scope.
Call:
(AGENCIA ESTATAL DE INVESTIGACION)
Researchers
Publications related to the project
Show by type2024
2023
2022
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From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
Critical Reviews in Food Science and Nutrition
2020
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The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats
Food and Function
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Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells
Heliyon
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The protective effects of wine pomace products on the vascular endothelial barrier function
Food & function