Format
Sort by

Send to

Choose Destination

Search results

Items: 5

1.

Radical scavenging of white tea and its flavonoid constituents by electron paramagnetic resonance (EPR) spectroscopy.

Azman NA, Peiró S, Fajarí L, Julià L, Almajano MP.

J Agric Food Chem. 2014 Jun 25;62(25):5743-8. doi: 10.1021/jf501707p. Epub 2014 Jun 17.

PMID:
24885813
2.

Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration.

Peiró S, Gordon MH, Blanco M, Pérez-Llamas F, Segovia F, Almajano MP.

Antioxidants (Basel). 2014 Oct 21;3(4):684-99. doi: 10.3390/antiox3040684.

3.

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves-Optimization by Response Surface Method and Application in Oil-in-Water Emulsions.

Segovia F, Lupo B, Peiró S, Gordon MH, Almajano MP.

Antioxidants (Basel). 2014 May 6;3(2):339-57. doi: 10.3390/antiox3020339.

4.

Lactobacillus plantarum CECT 7527, 7528 and 7529: probiotic candidates to reduce cholesterol levels.

Bosch M, Fuentes MC, Audivert S, Bonachera MA, Peiró S, Cuñé J.

J Sci Food Agric. 2014 Mar 15;94(4):803-9. doi: 10.1002/jsfa.6467. Epub 2013 Dec 4.

PMID:
24186773
5.

Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions.

Skowyra M, Falguera V, Gallego G, Peiró S, Almajano MP.

J Sci Food Agric. 2014 Mar 30;94(5):911-8. doi: 10.1002/jsfa.6335. Epub 2013 Sep 13.

PMID:
23929224

Supplemental Content

Loading ...
Support Center