Mostrando 2 resultados de: 2
Subtipo de publicación
Article(2)
Publisher
Food Chemistry(2)
Área temáticas
Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
Plantas conocidas por sus características y flores(1)
Salud y seguridad personal(1)
Tecnología alimentaria(1)
Área de conocimiento
Agricultura(1)
Ciencia agraria(1)
Ciencia de los alimentos(1)
Ciencias Agrícolas(1)
Año de Publicación
2022(2)
Organic vs conventional plant-based foods: A review
ArticleAbstract: Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pePalabras claves:Environmental Impact, nutritional quality, Residues, safety, SustainabilityAutores:Battino M.A., Capocasa F., Cianciosi D., Giampieri F., José M. Alvarez-Suarez, Mazzoni L., Mezzetti B., Regolo L., Sánchez-González C., Xiao J.Fuentes:googlescopusThe reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
ArticleAbstract: Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated.Palabras claves:Antioxidant capacity, Bioavailability, Dietary compounds, Food Industry, Food interaction, PolyphenolsAutores:Battino M.A., Cianciosi D., Forbes-Hernandez T.Y., Giampieri F., José M. Alvarez-Suarez, Navarro-Hortal M.D., Quiles J.L., Regolo L., Xiao J.Fuentes:googlescopus