31 results on '"Castagnini, Juan Manuel"'
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2. Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms (L. edodes, A. brunnescens, and P. ostreatus)
3. Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
4. A critical review of acrylamide green extraction and determination in food matrices: Current insights and future perspectives
5. Evaluation of heavy metals, mycotoxins and mineral bioaccessibility through in vitro static digestion models of rainbow trout (Oncorhynchus mykiss) and sole (Dover sole) side stream extracts obtained by pressurized liquid extraction
6. Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
7. Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells
8. Casos de nefrología en nutrición clínica mediante vídeos de simulación
9. Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
10. Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products
11. Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis
12. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
13. UHPLC-MS Phenolic Fingerprinting, Aorta Endothelium Relaxation Effect, Antioxidant, and Enzyme Inhibition Activities of Azara dentata Ruiz & Pav Berries
14. Improvement of the probiotic growth-stimulating capacity of microalgae extracts by pulsed electric fields treatment
15. The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves
16. Evaluation of Pulsed Electric Field-Assisted Extraction on the Microstructure and Recovery of Nutrients and Bioactive Compounds from Mushroom (Agaricus bisporus)
17. Supercritical Fluid Extraction and Pulsed Electric Field Assisted Extraction of Ziziphus lotus Fruits, Leaves, and Roots
18. Green-Extraction Methodologies for Recovering Bioactive Compounds from Endemic Fruits: Corcolen (Azara dentata)
19. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)
20. Influence of Geographical Location of Spirulina (Arthrospira platensis) on the Recovery of Bioactive Compounds Assisted by Pulsed Electric Fields
21. Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
22. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
23. Application of Ultrasound as Clean Technology for Extraction of Specialized Metabolites From Stinging Nettle (Urtica dioica L.)
24. Application of PEF- and OD-assisted drying for kiwifruit waste valorisation
25. Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
26. Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage
27. Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose
28. Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution
29. Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins
30. Evaluación de la biodisponibilidad in vitro de compuestos bioactivos de arándanos
31. Estudio del proceso de obtención de zumo de arándanos y su utilización como ingrediente para la obtención de un alimento funcional por impregnación a vacío.
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