Browsing Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal) by Subject "Flavonoids"
Now showing items 1-4 of 4
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Article
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
(Elsevier, 2020)High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food ...
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Article
Molecular structure-function relationship of dietary polyphenols for inhibiting VEGF-induced VEGFR-2 activity
(Wiley, 2015)Scope We recently reported potent inhibition of VEGF signalling by two flavanols at sub-micromolar concentrations, mediated ...
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Article
Physicochemical Properties, Colour, Chemical Composition, and Antioxidant Activity of Spanish Quercus Honeydew Honeys
(Springer, 2019)The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for ...
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Article
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
(Multidisciplinary Digital Publishing Institute (MDPI), 2016)The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds ...