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Sergio Pérez-Burillo

Showing results (1-10 of 41) with videos related to

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Food Research International (Ottawa, Ont.)|May 22, 2019
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicatorsSergio Pérez-Burillo, José Ángel Rufián-Henares, Silvia Pastoriza
Food & Function|February 21, 2024
Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communitiesSumudu Rajakaruna, Sergio Pérez-Burillo, José Ángel Rufián-Henares, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products contentSergio Pérez-Burillo, Daniel Hinojosa-Nogueira, José Ángel Rufián-Henares, et al.
Food Chemistry|February 15, 2020
Bioactivity of food melanoidins is mediated by gut microbiotaSergio Pérez-Burillo, Sumudu Rajakaruna, Silvia Pastoriza, et al.
Microorganisms|July 27, 2022
Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut MicrobiotaSumudu Rajakaruna, Sergio Pérez-Burillo, Denise Lynette Kramer, et al.
Food Chemistry|April 26, 2020
Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacityDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, José Ángel Rufián-Henares, et al.
Food & Function|May 12, 2021
Green and white teas as health-promoting foodsDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, Silvia Pastoriza de la Cueva, et al.
Antioxidants (Basel, Switzerland)|December 23, 2022
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked FoodsBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Public Health Nutrition|April 27, 2021
A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populationsDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, Inés García-Rincón, et al.
NPJ Systems Biology and Applications|May 27, 2024
Extending PROXIMAL to predict degradation pathways of phenolic compounds in the human gut microbiotaFrancesco Balzerani, Telmo Blasco, Sergio Pérez-Burillo, et al.
Pageof 5

Showing results (1-10 of 41) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|May 22, 2019
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicatorsSergio Pérez-Burillo, José Ángel Rufián-Henares, Silvia Pastoriza
Food & Function|February 21, 2024
Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communitiesSumudu Rajakaruna, Sergio Pérez-Burillo, José Ángel Rufián-Henares, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products contentSergio Pérez-Burillo, Daniel Hinojosa-Nogueira, José Ángel Rufián-Henares, et al.
Food Chemistry|February 15, 2020
Bioactivity of food melanoidins is mediated by gut microbiotaSergio Pérez-Burillo, Sumudu Rajakaruna, Silvia Pastoriza, et al.
Microorganisms|July 27, 2022
Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut MicrobiotaSumudu Rajakaruna, Sergio Pérez-Burillo, Denise Lynette Kramer, et al.
Food Chemistry|April 26, 2020
Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacityDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, José Ángel Rufián-Henares, et al.
Food & Function|May 12, 2021
Green and white teas as health-promoting foodsDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, Silvia Pastoriza de la Cueva, et al.
Antioxidants (Basel, Switzerland)|December 23, 2022
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked FoodsBeatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, et al.
Public Health Nutrition|April 27, 2021
A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populationsDaniel Hinojosa-Nogueira, Sergio Pérez-Burillo, Inés García-Rincón, et al.
NPJ Systems Biology and Applications|May 27, 2024
Extending PROXIMAL to predict degradation pathways of phenolic compounds in the human gut microbiotaFrancesco Balzerani, Telmo Blasco, Sergio Pérez-Burillo, et al.
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