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Beatriz Navajas-Porras

Showing results (1-10 of 30) with videos related to

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Antioxidants (Basel, Switzerland)|December 23, 2022
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked FoodsBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Journal of Agricultural and Food Chemistry|March 14, 2025
Bioactive Compounds and Antioxidant Properties of Sheep's Milk Yogurt Enriched with a Postbiotic Extract from <i>Lactiplantibacillus plantarum</i> UCLM56: Effects of <i>In Vitro</i> Digestion and FermentationInés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Nutrients|October 14, 2022
The Intake of Antioxidant Capacity of Children Depends on Their Health StatusBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Nutrients|July 27, 2022
The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean ChildrenBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Antioxidants (Basel, Switzerland)|April 3, 2021
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-FermentationBeatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Green Tea and Its Relation to Human Gut MicrobiomeSergio Pérez-Burillo, Beatriz Navajas-Porras, Alicia López-Maldonado, et al.
Antioxidants (Basel, Switzerland)|December 29, 2020
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-FermentationBeatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 17, 2023
Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern SpainDaniel Hinojosa-Nogueira, José J Muros, Beatriz Navajas-Porras, et al.
Foods (Basel, Switzerland)|October 16, 2024
<i>In Vitro</i> Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate HydrogelsMaria Victoria Traffano-Schiffo, Tatiana Rocio Aguirre-Calvo, Beatriz Navajas-Porras, et al.
Food & Function|January 17, 2025
Human gut microbiota-fermented asparagus powder protects human epithelial cells from injury and inflammationSumudu Rajakaruna, Brant Bandow, Sergio Pérez-Burillo, et al.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Antioxidants (Basel, Switzerland)|December 23, 2022
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked FoodsBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Journal of Agricultural and Food Chemistry|March 14, 2025
Bioactive Compounds and Antioxidant Properties of Sheep's Milk Yogurt Enriched with a Postbiotic Extract from <i>Lactiplantibacillus plantarum</i> UCLM56: Effects of <i>In Vitro</i> Digestion and FermentationInés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Nutrients|October 14, 2022
The Intake of Antioxidant Capacity of Children Depends on Their Health StatusBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Nutrients|July 27, 2022
The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean ChildrenBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Antioxidants (Basel, Switzerland)|April 3, 2021
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-FermentationBeatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Green Tea and Its Relation to Human Gut MicrobiomeSergio Pérez-Burillo, Beatriz Navajas-Porras, Alicia López-Maldonado, et al.
Antioxidants (Basel, Switzerland)|December 29, 2020
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-FermentationBeatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 17, 2023
Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern SpainDaniel Hinojosa-Nogueira, José J Muros, Beatriz Navajas-Porras, et al.
Foods (Basel, Switzerland)|October 16, 2024
<i>In Vitro</i> Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate HydrogelsMaria Victoria Traffano-Schiffo, Tatiana Rocio Aguirre-Calvo, Beatriz Navajas-Porras, et al.
Food & Function|January 17, 2025
Human gut microbiota-fermented asparagus powder protects human epithelial cells from injury and inflammationSumudu Rajakaruna, Brant Bandow, Sergio Pérez-Burillo, et al.
Pageof 3