E-LIB Suche - Ergebnisse für: Huarte, Estíbaliz

1

Impact of blanching and frying heating rate/time on the ant..:

Huarte, Estíbaliz ; Juániz, Isabel ; Cid, Concepción.
International Journal of Gastronomy and Food Science. 26 (2021) - p. 100415 , 2021

Link: https://doi.org/10.1016/..

2

(Poly)phenol characterisation in white and red cardoon stal..:

Huarte, Estíbaliz ; Trius-Soler, Marta ; Domínguez-Fernández, Maite..
International Journal of Food Sciences and Nutrition. 73 (2021) 2 - p. 184-194 , 2021

Link: https://doi.org/10.1080/..

3

Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunc..:

Huarte, Estíbaliz ; Serra, Gessica ; Monteagudo-Mera, Andrea...
Journal of Agricultural and Food Chemistry. 69 (2021) 32 - p. 9270-9286 , 2021

Link: https://doi.org/10.1021/..

4

DNA damage and DNA protection from digested raw and griddle..:

Huarte, Estíbaliz ; Cid, Concepción ; Azqueta, Amaya.
European Journal of Nutrition. 60 (2020) 2 - p. 677-689 , 2020

Link: https://doi.org/10.1007/..

5

Influence of heat treatment on antioxidant capacity and (po..:

Juániz, Isabel ; Ludwig, Iziar A. ; Huarte, Estibaliz...
Food Chemistry. 197 (2016) - p. 466-473 , 2016

Link: https://doi.org/10.1016/..

6

Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunc..:

Huarte, Estíbaliz ; Serra, Gessica ; Monteagudo-Mera, Andrea...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389834/. , 2021

Link: http://www.ncbi.nlm.nih...

7

Raw and sous-vide-cooked red cardoon stalks (cynara cardunc..:

Huarte, Estíbaliz ; Serra, Gessica ; Monteagudo-Mera, Andrea...
https://centaur.reading.ac.uk/99759/1/acs.jafc.1c03014.pdf. , 2021

Link: https://centaur.reading...

8

Raw and sous-vide-cooked red cardoon stalks (Cynara cardunc..:

Huarte, E. (Estibaliz) ; Serra, G. (Gessica) ; Monteagudo-Mera, A. (Andrea)...
https://hdl.handle.net/10171/62079. , 2021

Link: https://hdl.handle.net/1..

9

Impact of blanching and frying heating rate/time on the ant..:

Huarte, E. (Estibaliz) ; Juaniz, I. (Isabel) ; Cid, C. (Concepción).
https://hdl.handle.net/10171/63367. , 2021

Link: https://hdl.handle.net/1..

10

Influence of heat treatment on antioxidant capacity and (po..:

Juaniz, I. (Isabel) ; Ludwig, I.A. (Iziar Amaia) ; Huarte, E. (Estibaliz)...
the European Social Funds (ESF).. , 2016

Link: https://hdl.handle.net/1..

11

(Poly)phenol characterisation in white and red cardoon stal..:

Estíbaliz Huarte (11321875) ; Marta Trius-Soler (11321878) ; Maite Domínguez-Fernández (6267620)..
https://figshare.com/articles/journal_contribution/_Poly_phenol_characterisation_in_white_and_red_cardoon_stalks_could_the_i_sous-vide_i_technique_improve_their_bioaccessibility_/16417246. , 2021

Link: https://doi.org/10.6084/..

12

Raw and Sous-Vide -Cooked Red Cardoon Stalks (Cynara cardun..:

Estíbaliz Huarte (11232510) ; Gessica Serra (11232513) ; Andrea Monteagudo-Mera (8166159)...
https://figshare.com/articles/journal_contribution/Raw_and_i_Sous-Vide_i_-Cooked_Red_Cardoon_Stalks_Cynara_cardunculus_L_var_i_altilis_i_DC_Poly_phenol_Bioaccessibility_Anti-inflammatory_Activity_in_the_Gastrointestinal_Tract_and_Prebiotic_Activity/15109008. , 2021

Link: https://doi.org/10.1021/..