Isabel Cerrillo García-rekin lankidetzan egindako argitalpenak (9)
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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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
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Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
Journal of Functional Foods, Vol. 24, pp. 254-263
2015
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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Food and Chemical Toxicology, Vol. 78, pp. 78-85
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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
2014
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Alcoholic fermentation induces melatonin synthesis in orange juice
Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38
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Elaboración de material informativo sobre la importancia de unos hábitos alimentarios saludables.
I Seminario Iberoamericano de Innovación Docente de la Universidad Pablo de Olavide. (Universidad Pablo de Olavide)
2013
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Fermented orange juice: Source of higher carotenoid and flavanone contents
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782
2012
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Dos métodos para determinar la prevalencia de sobrepeso y obesidad en niños de 8 a 9 años de sevilla, España
Nutricion Hospitalaria, Vol. 27, Núm. 2, pp. 463-468