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9 results on '"Cerdá-Bernad, Débora"'

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1. Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization.

2. Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads.

3. Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients.

4. Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection.

5. Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers.

6. Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products.

7. Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action.

8. Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion.

9. Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits.

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