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Fecha publicaciónTítuloTipoAutor(es)
2016Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentationArticuloJuaniz, I. (Isabel); Ludwig, I. A. (Iziar Amaia); Bresciani, L. (Letizia), et al
2016Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation.ArticuloJuaniz, I. (Isabel); Cid, C. (Concepción); Peña, M.P. (María Paz) de, et al
2016Effect of frying process on furan content in foods and assessment of furan exposure of Spanish populationArticuloJuaniz, I. (Isabel); Zocco, C. (Concetta); Mouro, V. (Vanessa), et al
2012Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compoundsArticuloBravo, J. (Jimena); Juaniz, I. (Isabel); Monente, C. (Carmen), et al
1-ago-2017Impact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrenceTesisJuaniz, I. (Isabel); De-Peña, M. P. (M. Paz); Cid, C. (Concepción)
2013Influence of extraction process on antioxidant capacity of spent coffeeArticuloBravo, J. (Jimena); Monente, C. (Carmen); Juaniz, I. (Isabel), et al
2016Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetablesArticuloJuaniz, I. (Isabel); Ludwig, I.A. (Iziar A.); Huarte, E. (Estibaliz), et al