Universidad Autónoma de Chile-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2019

  1. 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

  1. 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

  2. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

    Food Chemistry, Vol. 262, pp. 215-220

2016

  1. Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

    Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164

  2. 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

  3. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263

2015

  1. 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