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Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities.
Rodríguez-Martín NM, Márquez-López JC, Cerrillo I, Millán F, González-Jurado JA, Fernández-Pachón MS, Pedroche J. Rodríguez-Martín NM, et al. Among authors: fernandez pachon ms. Food Chem. 2024 Mar 30;437(Pt 1):137707. doi: 10.1016/j.foodchem.2023.137707. Epub 2023 Oct 18. Food Chem. 2024. PMID: 37922804 Free article.
Fermented orange juice: source of higher carotenoid and flavanone contents.
Escudero-López B, Cerrillo I, Herrero-Martín G, Hornero-Méndez D, Gil-Izquierdo A, Medina S, Ferreres F, Berná G, Martín F, Fernández-Pachón MS. Escudero-López B, et al. J Agric Food Chem. 2013 Sep 18;61(37):8773-82. doi: 10.1021/jf401240p. Epub 2013 Sep 4. J Agric Food Chem. 2013. PMID: 24004007
Alcoholic fermentation induces melatonin synthesis in orange juice.
Fernández-Pachón MS, Medina S, Herrero-Martín G, Cerrillo I, Berná G, Escudero-López B, Ferreres F, Martín F, García-Parrilla MC, Gil-Izquierdo A. Fernández-Pachón MS, et al. J Pineal Res. 2014 Jan;56(1):31-8. doi: 10.1111/jpi.12093. Epub 2013 Sep 30. J Pineal Res. 2014. PMID: 24117835
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.
Escudero-López B, Ortega Á, Cerrillo I, Rodríguez-Griñolo MR, Muñoz-Hernández R, Macher HC, Martín F, Hornero-Méndez D, Mena P, Del Rio D, Fernández-Pachón MS. Escudero-López B, et al. J Sci Food Agric. 2018 May;98(7):2777-2786. doi: 10.1002/jsfa.8774. Epub 2017 Nov 28. J Sci Food Agric. 2018. PMID: 29124773 Free article. Clinical Trial.
30 results