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Showing posts with label Food composition. Show all posts
Showing posts with label Food composition. Show all posts
Wednesday, 23 June 2021

Metal and metalloid profile as a fingerprint for traceability of wines under any Galician protected designation of origin

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 Journal of Food Composition and Analysis, 102, 104043, 2021 Effective and cheap methods for detecting fraud and, guaranteeing wine authenti...
Friday, 17 March 2017

A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes.

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Curr Pharm Des. 2017;23(19):2731-2741 doi: 10.2174/1381612823666170317122913 Background: Eating behaviours are closely related ...
Saturday, 10 December 2016

Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

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Journal of Food Composition and Analysis http://dx.doi.org/10.1016/j.jfca.2016.11.017 The effect of the inclusion of chestnuts in ...
Wednesday, 31 August 2016

Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

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Journal of Food Composition and Analysis, 52 (2016) 33–43 http://dx.doi.org/10.1016/j.jfca.2016.07.005 The fatty acid composition...
Tuesday, 1 July 2014

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

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J. Agric. Food Chem., 2014, 62 (12), pp 2638–2643 DOI: 10.1021/jf404966w The effect of marinating meat with Pilsner beer, nonalco...