Nutrición y Diabetes
NUTRICIÓN Y DIABETES
![Foto de Nutrición y Diabetes](/img/uploaded/3736B535C46EBE44A089B1E63216BE6B.png)
![Foto de Universidad Autónoma de Chile](/img/noimage_org.png)
Universidad Autónoma de Chile
Temuco, ChilePublikationen in Zusammenarbeit mit Forschern von Universidad Autónoma de Chile (8)
2020
-
Volatile metabolites produced by different flor yeast strains during wine biological ageing
Food Research International, Vol. 128
2019
-
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans
Food Research International, Vol. 116, pp. 168-174
2018
-
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786
-
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220
2016
-
Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164
-
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788
-
Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
Journal of Functional Foods, Vol. 24, pp. 254-263
2015
-
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
Plant Foods for Human Nutrition, Vol. 70, Núm. 2, pp. 153-159