E-LIB Suche - Ergebnisse für: María, López-Pedrouso

1

Green technologies for food processing: Principal considera..:

, In: Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds,

María, López-Pedrouso ; B., Díaz-Reinoso ; José M., Lorenzo... - p. 55-103 , 2019

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

2

List of contributors:

, In: Strategies to Improve the Quality of Foods,

Agregán, Rubén ; Ambrosi, Vanina ; Ambrosio, Carmen M.S.... - p. ix-xii , 2024

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

3

An overview of novel proteins in reformulated food:

, In: Strategies to Improve the Quality of Foods,

Vargas-Ramella, Márcio ; Franco, Daniel ; Moreira, Ramon. - p. 313-335 , 2024

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

4

A review on bioactive peptides derived from meat and by-pro..:

López-Pedrouso, María ; Zaky, Ahmed A. ; Lorenzo, José M...
Meat Science. 204 (2023) - p. 109278 , 2023

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

5

Towards the discovery of goat meat quality biomarkers using..:

Lamri, Melisa ; della Malva, Antonella ; Djenane, Djamel...
Journal of Proteomics. 278 (2023) - p. 104868 , 2023

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

6

Valorisation of pork by-products to obtain antioxidant and ..:

López-Pedrouso, María ; Lorenzo, José M. ; Bou, Ricard...
Food Chemistry. 423 (2023) - p. 136351 , 2023

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

7

Advanced Proteomic and Bioinformatic Tools for Predictive A..:

López-Pedrouso, María ; Lorenzo, José M. ; Alché, Juan de Dios..
Biology. 12 (2023) 5 - p. 714 , 2023

Link: https://doi.org/10.3390/..

8

A proteomic approach to identify biomarkers of foal meat qu..:

López-Pedrouso, María ; Lorenzo, José M. ; Cittadini, Aurora...
Food Chemistry. 405 (2023) - p. 134805 , 2023

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

9

Lipids in human health: Importance of n-3 long-chain and CL:

, In: Food Lipids,

Popova, Teodora ; Lorenzo, José M. ; Franco, Daniel. - p. 287-321 , 2022

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

10

Potential applications of Pickering emulsions and high inte..:

López-Pedrouso, María ; Lorenzo, José M ; Moreira, Ramón.
Current Opinion in Food Science. 46 (2022) - p. 100866 , 2022

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

11

Fatty acids:

, In: Food Lipids,

Agregán, Rubén ; Popova, Teodora ; López-Pedrouso, María... - p. 257-286 , 2022

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

12

Proteomics:

, In: Methods to Assess the Quality of Meat Products; Methods and Protocols in Food Science,

López-Pedrouso, María ; Lorenzo, José Manuel ; Franco, Daniel - p. 141-152 , 2022

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

13

Contributors:

, In: Food Lipids,

Agregán, Rubén ; Aleu, Gonzalo ; Alves, Susana P.... - p. xv-xviii , 2022

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

14

Role of Food Hydrocolloids as Antioxidants along with Moder..:

Walayat, Noman ; Liu, Jianhua ; Nawaz, Asad...
Antioxidants. 11 (2022) 3 - p. 486 , 2022

Link: https://doi.org/10.3390/..

15

A proteomic approach for in-depth characterization and unde..:

López-Pedrouso, María ; Lorenzo, José M. ; Pérez-Ciria, Leticia...
Food Research International. 154 (2022) - p. 111020 , 2022

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