Showing results (1-10 of 40) with videos related to
Sort By:
Pageof 4
Nutrients|September 26, 2018
Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy FoodsMaite Iriondo-DeHond, Eugenio Miguel, María Dolores Del CastilloJournal of Agricultural and Food Chemistry|June 13, 2002
Antioxidant activity of coffee model systemsPojjana Charurin, Jennifer M Ames, María Dolores del CastilloJournal of Agricultural and Food Chemistry|June 13, 2002
Effect of roasting on the antioxidant activity of coffee brewsMaría Dolores del Castillo, Jennifer M Ames, Michael H GordonBiomolecules|August 23, 2020
Applications of Compounds from Coffee Processing By-ProductsAmaia Iriondo-DeHond, Maite Iriondo-DeHond, María Dolores Del CastilloFoods (Basel, Switzerland)|January 7, 2021
Rice Bran By-Product: From Valorization Strategies to Nutritional PerspectivesMarco Spaggiari, Chiara Dall'Asta, Gianni Galaverna, et al.Journal of Agricultural and Food Chemistry|July 10, 2003
2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey qualityMaría Luz Sanz, María Dolores del Castillo, Nieves Corzo, et al.Foods (Basel, Switzerland)|May 28, 2022
Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human DietMaría Belén Gutiérrez-Barrutia, María Dolores Del Castillo, Patricia Arcia, et al.Molecular Nutrition & Food Research|March 29, 2007
A GC-FID method for analysis of lysinoalanineAntonia Montilla, José Angel Gómez-Ruiz, Agustín Olano, et al.Foods (Basel, Switzerland)|September 4, 2020
Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable HealthMaite Iriondo-DeHond, José Manuel Blázquez-Duff, María Dolores Del Castillo, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicityAmaia Iriondo-DeHond, Ana I Haza, Alicia Ávalos, et al.Pageof 4