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Amparo Quiles

Showing results (21-30 of 28) with videos related to

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Food Research International (Ottawa, Ont.)|December 8, 2025
Antioxidant potential of Mexican edible flowers: In vitro characterization, KEAP1-NRF2 docking, and ADME/T predictionsRey Castañeda-Rodríguez, Erik Díaz-Cervantes, Tannia Alexandra Quiñones-Muñoz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 20, 2016
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approachJosé Luis Vázquez-Gutiérrez, Amparo Quiles, Erica Vonasek, et al.
Food & Function|March 9, 2021
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structureGloria López-Gámez, Pedro Elez-Martínez, Amparo Quiles-Chuliá, et al.
Journal of the Science of Food and Agriculture|August 4, 2018
Composition and physicochemical properties of dried berry pomaceAnne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, et al.
Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.
Food & Function|February 2, 2013
Changes in the structure and antioxidant properties of onions by high pressure treatmentJosé Luis Vázquez-Gutiérrez, Lucía Plaza, Isabel Hernando, et al.
Carbohydrate Polymers|October 14, 2020
Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiersElisa Franco Ribeiro, Taís Téo de Barros-Alexandrino, Odilio Benedito Garrido Assis, et al.
Journal of Food Science|July 7, 2018
Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through NanotechnologyMaría Ruiz-Rico, Édgar Pérez-Esteve, Cristina de la Torre, et al.
Pageof 3

Showing results (21-30 of 28) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 28 results.
Food Research International (Ottawa, Ont.)|December 8, 2025
Antioxidant potential of Mexican edible flowers: In vitro characterization, KEAP1-NRF2 docking, and ADME/T predictionsRey Castañeda-Rodríguez, Erik Díaz-Cervantes, Tannia Alexandra Quiñones-Muñoz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 20, 2016
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approachJosé Luis Vázquez-Gutiérrez, Amparo Quiles, Erica Vonasek, et al.
Food & Function|March 9, 2021
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structureGloria López-Gámez, Pedro Elez-Martínez, Amparo Quiles-Chuliá, et al.
Journal of the Science of Food and Agriculture|August 4, 2018
Composition and physicochemical properties of dried berry pomaceAnne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, et al.
Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.
Food & Function|February 2, 2013
Changes in the structure and antioxidant properties of onions by high pressure treatmentJosé Luis Vázquez-Gutiérrez, Lucía Plaza, Isabel Hernando, et al.
Carbohydrate Polymers|October 14, 2020
Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiersElisa Franco Ribeiro, Taís Téo de Barros-Alexandrino, Odilio Benedito Garrido Assis, et al.
Journal of Food Science|July 7, 2018
Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through NanotechnologyMaría Ruiz-Rico, Édgar Pérez-Esteve, Cristina de la Torre, et al.
Pageof 3