AAAAAA
Results:
1-16
|
Results: 16
Authors:
Ruperez, P
Saura-Calixto, F
Citation: P. Ruperez et F. Saura-calixto, Dietary fibre and physicochemical properties of edible Spanish seaweeds, EUR FOOD RE, 212(3), 2001, pp. 349-354
Authors:
Jimenez-Escrig, A
Jimenez-Jimenez, I
Pulido, R
Saura-Calixto, F
Citation: A. Jimenez-escrig et al., Antioxidant activity of fresh and processed edible seaweeds, J SCI FOOD, 81(5), 2001, pp. 530-534
Authors:
Goni, I
Gudiel-Urbano, M
Bravo, L
Saura-Calixto, F
Citation: I. Goni et al., Dietary modulation of bacterial fermentative capacity by edible seaweeds in rats, J AGR FOOD, 49(5), 2001, pp. 2663-2668
Authors:
Jimenez-Escrig, A
Rincon, M
Pulido, R
Saura-Calixto, F
Citation: A. Jimenez-escrig et al., Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber, J AGR FOOD, 49(11), 2001, pp. 5489-5493
Authors:
Goni, I
Garcia-Alonso, A
Martin-Carron, N
Saura-Calixto, F
Citation: I. Goni et al., In vitro fermentation of different types of alpha-amylase resistant corn starches, EUR FOOD RE, 211(5), 2000, pp. 316-321
Authors:
Sanchez-Moreno, C
Jimenez-Escrig, A
Saura-Calixto, F
Citation: C. Sanchez-moreno et al., Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols, NUTR RES, 20(7), 2000, pp. 941-953
Authors:
Martin-Carron, N
Saura-Calixto, F
Goni, I
Citation: N. Martin-carron et al., Effects of dietary fibre- and polyphenol-rich grape products on lipidaemiaand nutritional parameters in rats, J SCI FOOD, 80(8), 2000, pp. 1183-1188
Authors:
Jimenez-Escrig, A
Jimenez-Jimenez, I
Sanchez-Moreno, C
Saura-Calixto, F
Citation: A. Jimenez-escrig et al., Evaluation of free radical scavenging of dietary carotenoids by the stableradical 2,2-diphenyl-1-picrylhydrazyl, J SCI FOOD, 80(11), 2000, pp. 1686-1690
Authors:
Saura-Calixto, F
Garcia-Alonso, A
Goni, I
Bravo, L
Citation: F. Saura-calixto et al., In vitro determination of the indigestible fraction in foods: An alternative to dietary fiber analysis, J AGR FOOD, 48(8), 2000, pp. 3342-3347
Authors:
Pulido, R
Bravo, L
Saura-Calixto, F
Citation: R. Pulido et al., Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay, J AGR FOOD, 48(8), 2000, pp. 3396-3402
Authors:
Sanchez-Moreno, C
Larrauri, JA
Saura-Calixto, F
Citation: C. Sanchez-moreno et al., Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents, FOOD RES IN, 32(6), 1999, pp. 407-412
Authors:
Garcia-Alonso, A
Jimenez-Escrig, A
Martin-Carron, N
Bravo, L
Saura-Calixto, F
Citation: A. Garcia-alonso et al., Assessment of some parameters involved in the gelatinization and retrogration of starch, FOOD CHEM, 66(2), 1999, pp. 181-187
Authors:
Bravo, L
Siddhuraju, P
Saura-Calixto, F
Citation: L. Bravo et al., Composition of underexploited Indian pulses. Comparison with common legumes, FOOD CHEM, 64(2), 1999, pp. 185-192
Authors:
Martin-Carron, N
Goni, I
Larrauri, JA
Garcia-Alonso, A
Saura-Calixto, F
Citation: N. Martin-carron et al., Reduction in serum total and LDL cholesterol concentrations by a dietary fiber and polyphenol-rich grape product in hypercholesterolemic rats, NUTR RES, 19(9), 1999, pp. 1371-1381
Authors:
Sanchez-Moreno, C
Larrauri, JA
Saura-Calixto, F
Citation: C. Sanchez-moreno et al., Free radical scavenging capacity of selected red, rose and white wines, J SCI FOOD, 79(10), 1999, pp. 1301-1304
Authors:
Larrauri, JA
Sanchez-Moreno, C
Ruperez, P
Saura-Calixto, F
Citation: Ja. Larrauri et al., Free radical scavenging capacity in the aging of selected red Spanish wines, J AGR FOOD, 47(4), 1999, pp. 1603-1606
Risultati:
1-16
|