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Characterization of Phospholipid Molecular Species in the Edible Parts of Bony Fish and Shellfish

Journal of agricultural and food chemistry, 2012-03, Vol.60 (12), p.3234-3245

2012

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Punica granatum cv. Dente di Cavallo seed ethanolic extract: Antioxidant and antiproliferative activities

Food chemistry, 2015-01, Vol.167, p.475-483

2015

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Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils

Food chemistry, 2009-11, Vol.117 (1), p.174-180

2009

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Trends in fatty acids positional distribution in human colostrum, transitional, and mature milk

European food research & technology, 2012-08, Vol.235 (2), p.325-332

2012

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Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol

Food chemistry, 2012-12, Vol.135 (3), p.1569-1574

2012

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Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts

Plant foods for human nutrition (Dordrecht), 2015-09, Vol.70 (3), p.331-337

2015

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Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Foods, 2019-03, Vol.8 (3), p.89

2019

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Omega‐3 fatty acids modulate the lipid profile, membrane architecture, and gene expression of leiomyoma cells

Journal of cellular physiology, 2018-09, Vol.233 (9), p.7143-7156

2018

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Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis

Journal of agricultural and food chemistry, 2016-02, Vol.64 (4), p.852-859

2016

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Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower ( Brassica oleracea L. var. botrytis)

Antioxidants, 2021-01, Vol.10 (2), p.196

2021

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Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Assisted Extraction Procedures

European journal of lipid science and technology, 2019-01, Vol.121 (1), p.n/a

2019

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Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Food control, 2015-02, Vol.48, p.155-162

2015

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Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Current research in food science, 2023-01, Vol.6, p.100437-100437, Article 100437

2023

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Effect of Spawning on Furan Fatty Acid Profile of Edible Muscle and Organ Tissues from Sardine (Sardina pilchardus) and Anchovy (Engraulis encrasicolus)

Journal of agricultural and food chemistry, 2013-04, Vol.61 (16), p.3969-3977

2013

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Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods, 2020-07, Vol.9 (7), p.904

2020

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Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine ( Sardina pilchardus ) at Different Reproductive Cycle Phases

Antioxidants, 2023-06, Vol.12 (6), p.1312

2023

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Characterisation of furan fatty acids in Adriatic fish

Food chemistry, 2010-09, Vol.122 (1), p.209-215

2010

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Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage

Food science & technology, 2014-10, Vol.58 (2), p.511-518

2014

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Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures?

Food science & technology, 2009-04, Vol.42 (3), p.748-757

2009

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Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

Foods, 2021-08, Vol.10 (9), p.1969

2021

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Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

Foods, 2022-09, Vol.11 (19), p.3041

2022

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Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions

Food science & technology, 2013-09, Vol.53 (1), p.54-60

2013

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Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Journal of food quality, 2017-01, Vol.2017, p.1-9

2017

Volltextzugriff (PDF)

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico-chemical, microbiological and sensorial characteristics

European journal of lipid science and technology, 2016-10, Vol.118 (10), p.1475-1485

2016

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Acrylamide levels in selected Colombian foods

Food additives & contaminants Part B, Surveillance communications, 2015-04, Vol.8 (2), p.99-105

2015

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Characterization of Phospholipid Molecular Species in the Edible Parts of Bony Fish and Shellfish

Punica granatum cv. Dente di Cavallo seed ethanolic extract: Antioxidant and antiproliferative activities

Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils

Trends in fatty acids positional distribution in human colostrum, transitional, and mature milk

Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol

Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts

Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Omega‐3 fatty acids modulate the lipid profile, membrane architecture, and gene expression of leiomyoma cells

Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower ( Brassica oleracea L. var. botrytis)

Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Assisted Extraction Procedures

Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Effect of Spawning on Furan Fatty Acid Profile of Edible Muscle and Organ Tissues from Sardine (Sardina pilchardus) and Anchovy (Engraulis encrasicolus)

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine ( Sardina pilchardus ) at Different Reproductive Cycle Phases

Characterisation of furan fatty acids in Adriatic fish

Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage

Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures?

Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico-chemical, microbiological and sensorial characteristics

Acrylamide levels in selected Colombian foods

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