- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
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Universidad Pública de Navarra
Pamplona, EspañaPublicaciones en colaboración con investigadores/as de Universidad Pública de Navarra (8)
2023
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Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
Antioxidants, Vol. 12, Núm. 5
2022
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Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line
Antioxidants, Vol. 11, Núm. 12
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Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer
Antioxidants, Vol. 11, Núm. 4
2008
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Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2
Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 469-476
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Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
European Food Research and Technology, Vol. 227, Núm. 2, pp. 401-408
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Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2
Progress in Food Chemistry, pp. 73-104
2007
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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
Food Control, Vol. 18, Núm. 5, pp. 473-479
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Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields
Food Chemistry, Vol. 103, Núm. 3, pp. 771-777