Trabajo Líquido y Riesgos Emergentes en la Sociedad de la Información
Tres-i
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (6)
2014
-
Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria
LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 633-638
-
Survival and metabolic activity of probiotic bacteria in green tea
LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322
2013
-
Compositional properties and bioactive potential of waste material from shrimp cooking juice
LWT, Vol. 54, Núm. 1, pp. 87-94
-
Release of active compounds from agar and agar-gelatin films with green tea extract
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271
2012
-
Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion
Food Research International, Vol. 48, Núm. 2, pp. 462-469
2011
-
Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity
Food Research International, Vol. 44, Núm. 4, pp. 1044-1051