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Lourdes Gallardo-Guerrero

Showing results (1-10 of 18) with videos related to

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Food Research International (Ottawa, Ont.)|May 9, 2018
Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)|October 20, 2020
Characterization and Processing of Table Olives: A Special IssueBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Journal of Food Protection|May 30, 2019
Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table OlivesM Isabel Mínguez-Mosquera, Lourdes Gallardo-Guerrero
Food Chemistry|July 23, 2013
Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: accumulation of carotenoids mediated by xanthophyll esterificationRebeca Fernandez-Orozco, Lourdes Gallardo-Guerrero, Dámaso Hornero-Méndez
Food Chemistry|January 19, 2016
Carotenoid composition of strawberry tree (Arbutus unedo L.) fruitsRaúl Delgado-Pelayo, Lourdes Gallardo-Guerrero, Dámaso Hornero-Méndez
Foods (Basel, Switzerland)|June 5, 2020
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without FermentationMarta Berlanga-Del Pozo, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|February 3, 2007
Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous CuLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|May 22, 2009
Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cellsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|October 31, 2002
Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olivesLourdes Gallardo-Guerrero, Dámaso Hornero-Méndez, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|September 2, 2008
Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.)Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Food Research International (Ottawa, Ont.)|May 9, 2018
Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditionsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Foods (Basel, Switzerland)|October 20, 2020
Characterization and Processing of Table Olives: A Special IssueBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Journal of Food Protection|May 30, 2019
Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table OlivesM Isabel Mínguez-Mosquera, Lourdes Gallardo-Guerrero
Food Chemistry|July 23, 2013
Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: accumulation of carotenoids mediated by xanthophyll esterificationRebeca Fernandez-Orozco, Lourdes Gallardo-Guerrero, Dámaso Hornero-Méndez
Food Chemistry|January 19, 2016
Carotenoid composition of strawberry tree (Arbutus unedo L.) fruitsRaúl Delgado-Pelayo, Lourdes Gallardo-Guerrero, Dámaso Hornero-Méndez
Foods (Basel, Switzerland)|June 5, 2020
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without FermentationMarta Berlanga-Del Pozo, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas
Journal of Agricultural and Food Chemistry|February 3, 2007
Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous CuLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|May 22, 2009
Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cellsBeatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|October 31, 2002
Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olivesLourdes Gallardo-Guerrero, Dámaso Hornero-Méndez, M Isabel Mínguez-Mosquera
Journal of Agricultural and Food Chemistry|September 2, 2008
Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.)Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, M Isabel Mínguez-Mosquera
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