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Irene Roncero-Ramos

Showing results (1-10 of 28) with videos related to

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Food & Function|November 24, 2015
Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult ratsIrene Roncero-Ramos, Silvia Pastoriza, M Pilar Navarro, et al.
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|July 11, 2014
Consumption of model maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in ratsIrene Roncero-Ramos, Silvia Pastoriza, M Pilar Navarro, et al.
Journal of the Science of Food and Agriculture|December 21, 2012
Influence of Maillard products from bread crust on magnesium bioavailability in ratsIrene Roncero-Ramos, Cristina Delgado-Andrade, Francisco J Morales, et al.
International Journal of Food Sciences and Nutrition|October 21, 2016
Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushroomsIrene Roncero-Ramos, Mónica Mendiola-Lanao, Margarita Pérez-Clavijo, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult ratsSilvia Pastoriza, Irene Roncero-Ramos, José Ángel Rufián-Henares, et al.
European Journal of Nutrition|November 2, 2011
Influence of bread crust-derived Maillard reaction products on phosphorus balance in ratsIrene Roncero-Ramos, Cristina Delgado-Andrade, Rebeca Alonso-Olalla, et al.
European Journal of Nutrition|May 27, 2015
Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?Cristina Delgado-Andrade, Irene Roncero-Ramos, Ana Haro, et al.
Journal of the Science of Food and Agriculture|February 20, 2013
Effects of model Maillard compounds on bone characteristics and functionalityIrene Roncero-Ramos, Cristina Delgado-Andrade, José Ángel Rufián-Henares, et al.
Food & Function|January 8, 2013
Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in ratsCristina Delgado-Andrade, Irene Roncero-Ramos, Ana Haro, et al.
Food & Function|January 18, 2013
Composition and functionality of bone affected by dietary glycated compoundsCristina Delgado-Andrade, Irene Roncero-Ramos, José Carballo, et al.
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Food & Function|November 24, 2015
Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult ratsIrene Roncero-Ramos, Silvia Pastoriza, M Pilar Navarro, et al.
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|July 11, 2014
Consumption of model maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in ratsIrene Roncero-Ramos, Silvia Pastoriza, M Pilar Navarro, et al.
Journal of the Science of Food and Agriculture|December 21, 2012
Influence of Maillard products from bread crust on magnesium bioavailability in ratsIrene Roncero-Ramos, Cristina Delgado-Andrade, Francisco J Morales, et al.
International Journal of Food Sciences and Nutrition|October 21, 2016
Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushroomsIrene Roncero-Ramos, Mónica Mendiola-Lanao, Margarita Pérez-Clavijo, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult ratsSilvia Pastoriza, Irene Roncero-Ramos, José Ángel Rufián-Henares, et al.
European Journal of Nutrition|November 2, 2011
Influence of bread crust-derived Maillard reaction products on phosphorus balance in ratsIrene Roncero-Ramos, Cristina Delgado-Andrade, Rebeca Alonso-Olalla, et al.
European Journal of Nutrition|May 27, 2015
Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?Cristina Delgado-Andrade, Irene Roncero-Ramos, Ana Haro, et al.
Journal of the Science of Food and Agriculture|February 20, 2013
Effects of model Maillard compounds on bone characteristics and functionalityIrene Roncero-Ramos, Cristina Delgado-Andrade, José Ángel Rufián-Henares, et al.
Food & Function|January 8, 2013
Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in ratsCristina Delgado-Andrade, Irene Roncero-Ramos, Ana Haro, et al.
Food & Function|January 18, 2013
Composition and functionality of bone affected by dietary glycated compoundsCristina Delgado-Andrade, Irene Roncero-Ramos, José Carballo, et al.
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