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Antioxidants (Basel, Switzerland)
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August 6, 2021
Pressurized Hot Liquid Extraction with 15% <i>v/v</i> Glycerol-Water as An Effective Environment-Friendly Process to Obtain <i>Durvillaea incurvata</i> and <i>Lessonia spicata</i> Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential
Fernanda Erpel, María Salomé Mariotti-Celis, Javier Parada, et al.
Food Chemistry
|
July 5, 2019
Predicting furan content in a fried dough system using image analysis
Gabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Molecules (Basel, Switzerland)
|
February 15, 2022
Effect of the Integrated Addition of a Red Tara Pods (<i>Caesalpinia spinosa</i>) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers
Franco Pedreschi, Joans Matus, Andrea Bunger, et al.
Food Chemistry
|
July 20, 2024
Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
Diego García-Ríos, Ignacia Hernández, Juan E Alvaro, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica)
Yeison Fernando Barrios-Rodríguez, Nelson Gutiérrez-Guzmán, Claudia Milena Amorocho-Cruz, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
April 16, 2021
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Yeison Fernando Barrios-Rodríguez, Josefina Barrera Morelli, Rommy N Zúñiga, et al.
Food Chemistry
|
April 3, 2025
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
Angye D Caro-Cabarcas, Esmeralda Alcon, María Salomé Mariotti-Cellis, et al.
Food Chemistry
|
October 13, 2023
Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips
David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, et al.
Molecules (Basel, Switzerland)
|
September 1, 2019
The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts
Nils Leander Huaman-Castilla, Maximiliano Martínez-Cifuentes, Conrado Camilo, et al.
Molecules (Basel, Switzerland)
|
December 23, 2017
The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process
María Salomé Mariotti-Celis, Maximiliano Martínez-Cifuentes, Nils Huamán-Castilla, et al.
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of 3
Search research articles
Search
Showing results (11-20 of 24) with videos related to
Sort By:
Page
of 3
Antioxidants (Basel, Switzerland)
|
August 6, 2021
Pressurized Hot Liquid Extraction with 15% <i>v/v</i> Glycerol-Water as An Effective Environment-Friendly Process to Obtain <i>Durvillaea incurvata</i> and <i>Lessonia spicata</i> Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential
Fernanda Erpel, María Salomé Mariotti-Celis, Javier Parada, et al.
Food Chemistry
|
July 5, 2019
Predicting furan content in a fried dough system using image analysis
Gabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Molecules (Basel, Switzerland)
|
February 15, 2022
Effect of the Integrated Addition of a Red Tara Pods (<i>Caesalpinia spinosa</i>) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers
Franco Pedreschi, Joans Matus, Andrea Bunger, et al.
Food Chemistry
|
July 20, 2024
Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
Diego García-Ríos, Ignacia Hernández, Juan E Alvaro, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica)
Yeison Fernando Barrios-Rodríguez, Nelson Gutiérrez-Guzmán, Claudia Milena Amorocho-Cruz, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
April 16, 2021
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Yeison Fernando Barrios-Rodríguez, Josefina Barrera Morelli, Rommy N Zúñiga, et al.
Food Chemistry
|
April 3, 2025
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
Angye D Caro-Cabarcas, Esmeralda Alcon, María Salomé Mariotti-Cellis, et al.
Food Chemistry
|
October 13, 2023
Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips
David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, et al.
Molecules (Basel, Switzerland)
|
September 1, 2019
The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts
Nils Leander Huaman-Castilla, Maximiliano Martínez-Cifuentes, Conrado Camilo, et al.
Molecules (Basel, Switzerland)
|
December 23, 2017
The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process
María Salomé Mariotti-Celis, Maximiliano Martínez-Cifuentes, Nils Huamán-Castilla, et al.
Page
of 3