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Electrochemical Determination of Ascorbigen in Sauerkrauts
ArticleAbstract: Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised aPalabras claves:Antioxidant activity, Ascorbigen, Cyclic Voltammetry, differential pulse voltammetry, HPLC-CoulArray, SauerkrautAutores:Juana Frias, Peñas E., Valverde S., Vidal‐Valverde C., Zielińska D., Zieliński H.Fuentes:scopusInfluence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
ArticleAbstract: The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products inPalabras claves:Fermentation, Volatile glucosinolates hydrolysis products, WHITE CABBAGEAutores:Juana Frias, Peñas E., Pihlava J.M., Vidal‐Valverde C.Fuentes:scopusSe improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
ArticleAbstract: Selenium (Se) has a well-known role in prevention of chronic diseases associated with oxidative strePalabras claves:anti-inflammatory activity, Antioxidant activity, Fermented cabbage, Glucosinolate breakdown products, seleniumAutores:Cámara C., Cristina Martínez-Villaluenga, Juana Frias, Madrid Y., Peñas E., Pérez-Corona T., Sánchez-Martínez M., Vidal‐Valverde C.Fuentes:scopusWhite cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
ArticleAbstract: Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a keyPalabras claves:anti-inflammatory activity, Antioxidant activity, Ascorbigen, Sauerkraut, Starter cultureAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.Fuentes:scopus