Hasil Pencarian - Xavier Torrado

  • Menampilkan 1 - 6 hasil dari 6
Perbaiki Hasil
  1. 1
    Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

    Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil oleh Anna Vallverdú-Queralt, Jorge Regueiro, José Fernando Rinaldi de Alvarenga, Xavier Torrado, Rosa M. Lamuela-Raventos

    Diterbitkan 2015-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Domestic Sautéing with EVOO: Change in the Phenolic Profile

    Domestic Sautéing with EVOO: Change in the Phenolic Profile oleh Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós

    Diterbitkan 2020-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples

    Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples oleh Miriam Martínez-Huélamo, Sara Tulipani, Olga Jáuregui, Palmira Valderas-Martinez, Anna Vallverdú-Queralt, Ramón Estruch, Xavier Torrado, Rosa M. Lamuela-Raventós

    Diterbitkan 2015-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique

    Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique oleh José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós

    Diterbitkan 2019-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

    Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial oleh Palmira Valderas-Martinez, Gemma Chiva-Blanch, Rosa Casas, Sara Arranz, Miriam Martínez-Huélamo, Mireia Urpi-Sarda, Xavier Torrado, Dolores Corella, Rosa M. Lamuela-Raventós, Ramon Estruch

    Diterbitkan 2016-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

    Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces oleh Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez

    Diterbitkan 2024-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: