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Journal of Medicinal Chemistry
|
April 4, 2003
Theoretical studies on the inhibition mechanism of cyclooxygenase-2. Is there a unique recognition site?
Robert Soliva, Carmen Almansa, Susana G Kalko, et al.
ACS Food Science & Technology
|
January 22, 2025
Pickering Emulsions as Catalytic Systems in Food Applications
Joan Oñate Narciso, Robert Soliva-Fortuny, Laura Salvía-Trujillo, et al.
Proteins
|
November 11, 2011
Allosteric regulation of PKCθ: understanding multistep phosphorylation and priming by ligands in AGC kinases
Jesus Seco, Carles Ferrer-Costa, Josep M Campanera, et al.
Journal of Agricultural and Food Chemistry
|
January 15, 2008
Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging
Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, et al.
Food Chemistry
|
June 21, 2021
Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, et al.
Journal of Chemical Theory and Computation
|
August 14, 2020
Exploring the Conformational Landscape of Bioactive Small Molecules
Sanja Zivanovic, Francesco Colizzi, David Moreno, et al.
Journal of the Science of Food and Agriculture
|
March 22, 2016
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
María R Moreira, María V Álvarez, Olga Martín-Belloso, et al.
Food & Function
|
March 22, 2018
Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products
Sandra González-Casado, Olga Martín-Belloso, Pedro Elez-Martínez, et al.
Critical Reviews in Food Science and Nutrition
|
June 14, 2017
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, et al.
Page
of 7
Search research articles
Search
Showing results (21-30 of 68) with videos related to
Sort By:
Page
of 7
Journal of Medicinal Chemistry
|
April 4, 2003
Theoretical studies on the inhibition mechanism of cyclooxygenase-2. Is there a unique recognition site?
Robert Soliva, Carmen Almansa, Susana G Kalko, et al.
ACS Food Science & Technology
|
January 22, 2025
Pickering Emulsions as Catalytic Systems in Food Applications
Joan Oñate Narciso, Robert Soliva-Fortuny, Laura Salvía-Trujillo, et al.
Proteins
|
November 11, 2011
Allosteric regulation of PKCθ: understanding multistep phosphorylation and priming by ligands in AGC kinases
Jesus Seco, Carles Ferrer-Costa, Josep M Campanera, et al.
Journal of Agricultural and Food Chemistry
|
January 15, 2008
Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging
Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, et al.
Food Chemistry
|
June 21, 2021
Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, et al.
Journal of Chemical Theory and Computation
|
August 14, 2020
Exploring the Conformational Landscape of Bioactive Small Molecules
Sanja Zivanovic, Francesco Colizzi, David Moreno, et al.
Journal of the Science of Food and Agriculture
|
March 22, 2016
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
María R Moreira, María V Álvarez, Olga Martín-Belloso, et al.
Food & Function
|
March 22, 2018
Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products
Sandra González-Casado, Olga Martín-Belloso, Pedro Elez-Martínez, et al.
Critical Reviews in Food Science and Nutrition
|
June 14, 2017
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, et al.
Page
of 7