Compuestos Bioactivos de los Alimentos | Agrotecnio

Martínez-Subirà M, Romero MP, Puig E, Macià A, Romagosa I, Moralejo M* (2020) Purple, high β-glucan, hulless barley as valuable ingredient for functional food. LWT-Food Science and Technology 131,109582.

por LAGRAFICA Creative | Jul 2, 2021 | 2020, Area, Crop Physiology, Food Bioactive Compounds, Food Sciences, Plant & Environmental Sciences, Year

DOI: 10.1016/j.lwt.2020.109582

Martínez-Subirà M, Romero M, Macià A, Puig E, Romagosa I, Moralejo M* (2021). Bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes. Foods 10, (3) 565.

por LAGRAFICA Creative | Jul 2, 2021 | 2021, Area, Crop Physiology, Food Bioactive Compounds, Food Sciences, Plant & Environmental Sciences, Year

DOI: 10.3390/foods10030565

Martínez-Subirà, M, Moralejo M, Puig E, Romero MP, Savin R, Romagosa I*(2021). Impact of Rising Temperature in the Deposition Patterns of Bioactive Compoundsin Field Grown Food Barley Grains. Plants, 10, 598.

por LAGRAFICA Creative | Jul 2, 2021 | 2021, Area, Crop Physiology, Food Bioactive Compounds, Plant & Environmental Sciences, Year

DOI: 10.3390/plants10030598

Martínez-Subirà, M, Moralejo M, Puig E, Romero MP, Savin R, Romagosa I*(2021). Post‐anthesis thermal stress induces differential accumulation of bioactive compounds in field‐grown barley .Journal of the Science of Food and Agriculture.

por LAGRAFICA Creative | Jul 2, 2021 | 2021, Area, Crop Physiology, Food Bioactive Compounds, Plant & Environmental Sciences, Year

DOI: 10.1002/jsfa.11321

Calderon-Perez L, Llaurado E, Companys J, Pla-Paga L, Pedret A, Rubio L, Gosalbes MJ, Yuste S, Sola R, Valls RM. 2021. Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study. Food Chemistry 344.

por LAGRAFICA Creative | Jun 29, 2021 | 2021, Area, Food Bioactive Compounds, Food Sciences, Year

Wang JJ, Martinez-Hernandez A, de Lamo-Castellvi S, Romero MP, Kaade W, Ferrando M, Guell C. 2020. Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. Journal of Food Engineering 281.

por admin | Dic 14, 2020 | 2020, Area, Food Bioactive Compounds, Food Sciences, Year

« Entradas más antiguas