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Artículo
Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
(Elsevier, 2013-10)
Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight ...
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic compounds having biological and sensory properties of enological interest. Antioxidant and copigmentation ...