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Artículo
Interés mostrado por los alumnos en la asignatura de libre configuración curricular "Educación para la salud y control sanitario"
(Asociación Española de Toxicología (AETOX), 2013)
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Artículo
Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity
(Elsevier, 2023-11)
The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas ...
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Anti-VEGF Signalling Mechanism in HUVECs by Melatonin, Serotonin, Hydroxytyrosol and Other Bioactive Compounds
(MDPI, 2019)
Angiogenesis drives evolution and destabilisation of atherosclerotic plaques and the growth and expansion of tumour cells. Vascular endothelial growth factor (VEGF) is the main endogenous pro-angiogenic factor in humans. ...
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Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
(Springer Nature, 2016)
Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of antioxidant compounds for human health. This study was aimed to determine phenolic composition and ...
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Toxic Effects Produced by Anatoxin-a under Laboratory Conditions: A Review
(MDPI, 2022)
The presence of cyanotoxins and its bioaccumulation in the food chain is an increasingly common problem worldwide. Despite the toxic effects produced by Anatoxin-a (ATX-a), this neurotoxin has been less studied compared ...
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Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
(Elsevier, 2012-06-30)
The applications of computer vision technology for acquiring and analysing images have been extended to the quality evaluation in food industry. This technique involves great advantages for the objective, rapid, non-contact ...
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Revisión de los niveles de ácidos grasos trans encontrados en distintos tipos de alimentos
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
En este trabajo se realiza una exhaustiva revisión bibliográfica de los contenidos en grasos trans en alimentos de distinto origen. Los niveles más bajos se encuentran en algunos tipos de pan (0,10%), y los más elevados ...
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Arcillas modificadas en la industria alimentaria: ¿Seguridad o riesgo?
(Asociación Española de Toxicología (AETOX), 2013)