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Pineda-Vadillo, Carlos
127  results:
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1

Improving the in vitro digestibility of rapeseed albumins r..:

Beaubier, Sophie ; Pineda-Vadillo, Carlos ; Mesieres, Odile...
Food Chemistry.  407 (2023)  - p. 135132 , 2023
Link: https://doi.org/10.1016/..
 
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2

Machine Olfaction to Evaluate the Stability of the Odor Pro..:

Bazar, George ; Hingyi, Hajnalka ; Csavajda, Éva...
Food Analytical Methods.  15 (2022)  7 - p. 1961-1967 , 2022
Link: https://doi.org/10.1007/..
 
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3

In Vivo Digestion of Egg Products Enriched with DHA: Effect..:

Pineda-Vadillo, Carlos ; Nau, Françoise ; Guérin-Dubiard, Catherine...
Foods.  10 (2020)  1 - p. 6 , 2020
Link: https://doi.org/10.3390/..
 
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4

The food matrix affects the anthocyanin profile of fortifie..:

Pineda-Vadillo, Carlos ; Nau, Françoise ; Guerin-Dubiard, Catherin...
Food Chemistry.  214 (2017)  - p. 486-496 , 2017
Link: https://doi.org/10.1016/..
 
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5

In vitro digestion of dairy and egg products enriched with ..:

Pineda-Vadillo, Carlos ; Nau, Françoise ; Dubiard, Catherine Guerin...
Food Research International.  88 (2016)  - p. 284-292 , 2016
Link: https://doi.org/10.1016/..
 
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6

Stability and bioaccessibility of anthocyanins in bakery pr..:

Karakaya, Sibel ; Simsek, Sebnem ; Eker, Alper Tolga...
Food & Function.  7 (2016)  8 - p. 3488-3496 , 2016
Link: https://doi.org/10.1039/..
 
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7

Identification of an IgE Reactive Peptide in Hen Egg Ribofl..:

Martos, Gustavo ; Pineda-Vadillo, Carlos ; Miralles, Beatriz...
Journal of Agricultural and Food Chemistry.  60 (2012)  20 - p. 5215-5220 , 2012
Link: https://doi.org/10.1021/..
 
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8

Human IgE binding and in vitro digestion of S-OVA:

Jiménez-Saiz, Rodrigo ; Pineda-Vadillo, Carlos ; López-Fandiño, Rosina.
Food Chemistry.  135 (2012)  3 - p. 1842-1847 , 2012
Link: https://doi.org/10.1016/..
 
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9

Machine Olfaction to Evaluate the Stability of the Odor Pro..:

Bazar, George ; Hingyi, Hajnalka ; Dupont, Didier...
info:eu-repo/semantics/altIdentifier/doi/10.1007/s12161-022-02232-3.  , 2022
Link: https://hal.inrae.fr/hal..
 
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10

Machine Olfaction to Evaluate the Stability of the Odor Pro..:

Bazar, George ; Hingyi, Hajnalka ; Csavajda, Éva...
info:eu-repo/semantics/altIdentifier/wos/WOS:000768660100001.  , 2022
Link: http://hdl.handle.net/11..
 
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11

Machine Olfaction to Evaluate the Stability of the Odor Pro..:

Bazar, George ; Hingyi, Hajnalka ; Dupont, Didier...
info:eu-repo/semantics/altIdentifier/doi/10.1007/s12161-022-02232-3.  , 2022
Link: https://hal.inrae.fr/hal..
 
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12

In Vivo Digestion of Egg Products Enriched with DHA: Effect..:

Pineda-Vadillo, Carlos ; Nau, Francoise ; Guérin-Dubiard, Catherine...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10010006.  , 2021
Link: https://hal.inrae.fr/hal..
 
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13

In Vivo Digestion of Egg Products Enriched with DHA: Effect..:

Pineda-Vadillo, Carlos ; Nau, Francoise ; Guérin-Dubiard, Catherine...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10010006.  , 2021
Link: https://hal.inrae.fr/hal..
 
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14

In Vivo Digestion of Egg Products Enriched with DHA: Effect..:

Pineda-Vadillo, Carlos ; Nau, Francoise ; Guérin-Dubiard, Catherine...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10010006.  , 2021
Link: https://hal.inrae.fr/hal..
 
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15

In Vivo Digestion of Egg Products Enriched with DHA: Effect..:

Pineda-Vadillo, Carlos ; Nau, Francoise ; Guérin-Dubiard, Catherine...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10010006.  , 2021
Link: https://hal.inrae.fr/hal..
 
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