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Romina Pedreschi

Showing results (1-10 of 71) with videos related to

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Horticulture Research|October 28, 2015
Fundamental aspects of postharvest heat treatmentsSusan Lurie, Romina Pedreschi
Journal of Agricultural and Food Chemistry|June 22, 2006
Antimutagenic and antioxidant properties of phenolic fractions from Andean purple corn (Zea mays L.)Romina Pedreschi, Luis Cisneros-Zevallos
Nutrients|March 14, 2012
Current challenges in detecting food allergens by shotgun and targeted proteomic approaches: a case study on traces of peanut allergens in baked cookiesRomina Pedreschi, Jørgen Nørgaard, Alain Maquet
Food Chemistry|December 4, 2014
Comparison of the physico-chemical and phytochemical characteristics of the oil of two Plukenetia speciesRosana Chirinos, Romina Pedreschi, Gilberto Domínguez, et al.
Advances in Food and Nutrition Research|March 21, 2018
Bioactive Potential of Andean Fruits, Seeds, and TubersDavid Campos, Rosana Chirinos, Lena Gálvez Ranilla, et al.
Critical Reviews in Food Science and Nutrition|August 10, 2010
Proteomics for the food industry: opportunities and challengesRomina Pedreschi, Maarten Hertog, Kathryn S Lilley, et al.
Journal of Agricultural and Food Chemistry|August 21, 2003
Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebioticsRomina Pedreschi, David Campos, Giuliana Noratto, et al.
Food Chemistry|July 23, 2013
Sacha inchi (Plukenetia volubilis): a seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacityRosana Chirinos, Gledy Zuloeta, Romina Pedreschi, et al.
Proteomics|March 14, 2013
Post-harvest proteomics and food securityRomina Pedreschi, Susan Lurie, Maarten Hertog, et al.
Foods (Basel, Switzerland)|June 26, 2026
Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (<i>Plukenetia volubilis</i>) Oil Press Cake and Yacon (<i>Smallanthus sonchifolius</i>) Flour: Physicochemical Properties, Bioactivity, and Prebiotic-Probiotic PotentialDavid Campos, Rosana Chirinos, Ana Aguilar-Galvez, et al.
Pageof 8

Showing results (1-10 of 71) with videos related to

Sort By:
Pageof 8
Horticulture Research|October 28, 2015
Fundamental aspects of postharvest heat treatmentsSusan Lurie, Romina Pedreschi
Journal of Agricultural and Food Chemistry|June 22, 2006
Antimutagenic and antioxidant properties of phenolic fractions from Andean purple corn (Zea mays L.)Romina Pedreschi, Luis Cisneros-Zevallos
Nutrients|March 14, 2012
Current challenges in detecting food allergens by shotgun and targeted proteomic approaches: a case study on traces of peanut allergens in baked cookiesRomina Pedreschi, Jørgen Nørgaard, Alain Maquet
Food Chemistry|December 4, 2014
Comparison of the physico-chemical and phytochemical characteristics of the oil of two Plukenetia speciesRosana Chirinos, Romina Pedreschi, Gilberto Domínguez, et al.
Advances in Food and Nutrition Research|March 21, 2018
Bioactive Potential of Andean Fruits, Seeds, and TubersDavid Campos, Rosana Chirinos, Lena Gálvez Ranilla, et al.
Critical Reviews in Food Science and Nutrition|August 10, 2010
Proteomics for the food industry: opportunities and challengesRomina Pedreschi, Maarten Hertog, Kathryn S Lilley, et al.
Journal of Agricultural and Food Chemistry|August 21, 2003
Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebioticsRomina Pedreschi, David Campos, Giuliana Noratto, et al.
Food Chemistry|July 23, 2013
Sacha inchi (Plukenetia volubilis): a seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacityRosana Chirinos, Gledy Zuloeta, Romina Pedreschi, et al.
Proteomics|March 14, 2013
Post-harvest proteomics and food securityRomina Pedreschi, Susan Lurie, Maarten Hertog, et al.
Foods (Basel, Switzerland)|June 26, 2026
Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (<i>Plukenetia volubilis</i>) Oil Press Cake and Yacon (<i>Smallanthus sonchifolius</i>) Flour: Physicochemical Properties, Bioactivity, and Prebiotic-Probiotic PotentialDavid Campos, Rosana Chirinos, Ana Aguilar-Galvez, et al.
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