María del Carmen
García Parrilla
María del Carmen García Parrilla-rekin lankidetzan egindako argitalpenak (21)
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
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
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Revisión de los métodos de evaluación de la actividad antioxidante in vitro del vino y valoración de sus efectos in vivo
Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2
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Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips
Journal of Food Science, Vol. 71, Núm. 3
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The acerola fruit: composition, productive characteristics and economic importance
Archivos latinoamericanos de nutrición, Vol. 56, Núm. 2, pp. 101-109
2005
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Antioxidant capacity of plasma after red wine intake in human volunteers
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 12, pp. 5024-5029
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Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro
Analytica Chimica Acta, Vol. 538, Núm. 1-2, pp. 391-398
2004
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Antioxidant activity of wines and relation with their polyphenolic composition
Analytica Chimica Acta
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The antioxidant activity of wines determined by the ABTS· + method: Influence of sample dilution and time
Talanta, Vol. 64, Núm. 2, pp. 501-509