Nutrición y Diabetes
NUTRICIÓN Y DIABETES
María del Carmen
García Parrilla
María del Carmen García Parrilla-rekin lankidetzan egindako argitalpenak (28)
2024
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Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must
Food and Bioprocess Technology, Vol. 17, Núm. 1, pp. 154-168
2022
2020
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Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
LWT, Vol. 130
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Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers
Food Chemistry, Vol. 331
2019
2017
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Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains
Food Chemistry, Vol. 217, pp. 431-437
2016
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Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164
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Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS
Food Analytical Methods, Vol. 9, Núm. 12, pp. 3327-3336
2014
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Alcoholic fermentation induces melatonin synthesis in orange juice
Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38
2012
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Evaluación de los nuevos alimentos
Ediciones Díaz de Santos
2009
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Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6578-6583
2008
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Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence
Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 7, pp. 649-671
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Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives
Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 282-290
2007
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Radical scavenging ability of polyphenolic compounds towards DPPH free radical
Talanta, Vol. 71, Núm. 1, pp. 230-235
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Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9713-9718
2006
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Acute intake of red wine does not affect antioxidant enzymes activities in human subjects
International Journal for Vitamin and Nutrition Research, Vol. 76, Núm. 5, pp. 291-298
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Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity
Analytica Chimica Acta
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El fruto de la acerola: Composición y posibles usos alimenticios
Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2
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Evaluación de los nuevos alimentos
Toxicología alimentaria (Díaz de Santos), pp. 567-580
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Influence of enological practices on the antioxidant activity of wines
Food Chemistry, Vol. 95, Núm. 3, pp. 394-404