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Marta Navarro

Showing results (1-10 of 105) with videos related to

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Food Chemistry|January 12, 2015
Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditionsMarta Navarro, Francisco J Morales
Food Research International (Ottawa, Ont.)|March 15, 2017
Evaluation of an olive leaf extract as a natural source of antiglycative compoundsMarta Navarro, Francisco J Morales
Food Chemistry|September 25, 2016
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit modelMarta Navarro, Francisco J Morales
Gastroenterologia Y Hepatologia|November 8, 2023
Soy isoflavones treatment and increased transaminasesMarina Rovira-Illamola, Marta Navarro-González
Food & Function|February 24, 2017
Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2)Marta Navarro, Francisco J Morales, Sonia Ramos
Enfermedades Infecciosas Y Microbiologia Clinica|December 23, 2008
[Acute cerebellar ataxia complicating infectious mononucleosis]Pablo Villacé, Marta Navarro, Bernat Font, et al.
Journal of Agricultural and Food Chemistry|August 2, 2016
Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive ConditionsMarta Navarro, Lisa Atzenbeck, Monika Pischetsrieder, et al.
Food & Function|September 22, 2015
Correction: Carbonyl trapping and antiglycative activities of olive oil mill wastewaterMarta Navarro, Alberto Fiore, Vincenzo Fogliano, et al.
Food Chemistry|April 18, 2021
Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in porkMarta Navarro, Frank R Dunshea, Allan Lisle, et al.
Frontiers in Physiology|September 25, 2023
The avian taste systemShahram Niknafs, Marta Navarro, Eve R Schneider, et al.
Pageof 11

Showing results (1-10 of 105) with videos related to

Sort By:
Pageof 11
Food Chemistry|January 12, 2015
Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditionsMarta Navarro, Francisco J Morales
Food Research International (Ottawa, Ont.)|March 15, 2017
Evaluation of an olive leaf extract as a natural source of antiglycative compoundsMarta Navarro, Francisco J Morales
Food Chemistry|September 25, 2016
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit modelMarta Navarro, Francisco J Morales
Gastroenterologia Y Hepatologia|November 8, 2023
Soy isoflavones treatment and increased transaminasesMarina Rovira-Illamola, Marta Navarro-González
Food & Function|February 24, 2017
Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2)Marta Navarro, Francisco J Morales, Sonia Ramos
Enfermedades Infecciosas Y Microbiologia Clinica|December 23, 2008
[Acute cerebellar ataxia complicating infectious mononucleosis]Pablo Villacé, Marta Navarro, Bernat Font, et al.
Journal of Agricultural and Food Chemistry|August 2, 2016
Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive ConditionsMarta Navarro, Lisa Atzenbeck, Monika Pischetsrieder, et al.
Food & Function|September 22, 2015
Correction: Carbonyl trapping and antiglycative activities of olive oil mill wastewaterMarta Navarro, Alberto Fiore, Vincenzo Fogliano, et al.
Food Chemistry|April 18, 2021
Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in porkMarta Navarro, Frank R Dunshea, Allan Lisle, et al.
Frontiers in Physiology|September 25, 2023
The avian taste systemShahram Niknafs, Marta Navarro, Eve R Schneider, et al.
Pageof 11