Nutrición y Bromatología, Toxicología y Medicina Legal: Recent submissions
Now showing items 21-40 of 643
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Article
Aplicación de Gamificación en toxicología forense, llevando la ciencia a las letras
(Real e Ilustre Colegio Oficial de Farmacéuticos, 2023)Se ha implementado un Ciclo de Mejora en el Aula (CIMA) en la asignatura Policía científica y Toxicología Forense para ...
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Article
A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
(Elsevier, 2024-03-12)In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated ...
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Article
Electro-assisted liquid phase microextraction for the determination of parabens and their main metabolites in maternal urine and amniotic fluid samples
(Elsevier, 2024-05)In this study, an electro assisted liquid phase microextraction (EA-LPME) procedure to determine seven parabens (methyl, ...
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Article
Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines
(Elsevier, 2024-04)Fortified wines covered by a Protected Designation of Origin (PDO) are high-quality products appreciated by consumers, ...
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Article
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
(MDPI, 2023-12-16)Generalmente se emplean bajas temperaturas de fermentación para obtener vinos de alta calidad. Esto es especialmente ...
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Article
Estilbenos como una alternativa sostenible al anhídrido sulfuroso en vinos
(EDP Sciences, 2023-11-23)El anhídrido sulfuroso (SO2) es el conservante más empleado en la industria agroalimentaria y enológica por sus propiedades ...
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Dataset
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]
(2024-04)The dataset include the raw data of the analysys of HPLC-MS/MS for tyrosol and hydroxytyrosol. The samples were from ...
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Article
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
(MDPI, 2024-04)Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, ...
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Article
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 ...
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Article
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method
(Elsevier, 2018-03)Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known ...
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Article
Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
(Wiley, 2024-02-14)Large quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could ...
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Article
Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters
(MDPI, 2024-03-16)Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV ...
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Article
Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)
(Springer Nature, 2016)The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential ...
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Article
Effect of Technological Practices on Individual Betalains and Antioxidant Activity of Columbian Betalain-rich Raw Materials
(Wiley-Blackwell, 2016)The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. ...
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Article
Effect of Early Leaf Removal on Vitis Vinifera L. cv. Tempranillo Seeds During Ripening Based on Chemical and Image Analysis
(Elsevier, 2016)Phenolic composition, colour and morphology variables were monitored during ripening in grape seeds of Vitis vinifera L. ...
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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 ...
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Article
Comparative Physiology During Ripening in Tomato Rich-anthocyanins Fruits
(Springer Nature, 2016)Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact ...
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Article
Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit
(Elsevier, 2017)A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic ...
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Article
Physicochemical and Sensory (Aroma and Colour) Characterisation of a Non-centrifugal Cane Sugar (“panela”) Beverage
(Elsevier, 2017)Non-centrifugal cane sugar (NCS), also called “panela”, is a high carbohydrate-content food obtained by boil evaporation ...
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Article
Improving the Color and Aging Aptitude of Syrah Wines in Warm Climate by Wood–grape Mix Maceration
(Springer Nature, 2017)The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape ...