about
Knowledge of errors in the teaching-learning process of judo-techniques: osoto-guruma as a case study.A time-dose model to quantify the antioxidant responses of the oxidative hemolysis inhibition assay (OxHLIA) and its extension to evaluate other hemolytic effectors.A mutation in Flavobacterium psychrophilum tlpB inhibits gliding motility and induces biofilm formation.Evaluation of toxic effects of several carboxylic acids on bacterial growth by toxicodynamic modelling.The iron- and temperature-regulated haemolysin YhlA is a virulence factor of Yersinia ruckeri.A new and general model to describe, characterize, quantify and classify the interactive effects of temperature and pH on the activity of enzymes.Cow's milk with active immunoglobulins against Campylobacter jejuni: effects of temperature on immunoglobulin activity.A critical point: the problems associated with the variety of criteria to quantify the antioxidant capacity.Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology.Mathematical models of cytotoxic effects in endpoint tumor cell line assays: critical assessment of the application of a single parametric value as a standard criterion to quantify the dose-response effects and new unexplored proposal formats.Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds.Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.Crocin bleaching antioxidant assay revisited: application to microplate to analyse antioxidant and pro-oxidant activities.Oversimplification and overstandardization in biological methods: sperm bioassays in ecotoxicology as a case of study and a proposal for their reformulation.Comparison of several mathematical models for describing the joint effect of temperature and ph on glucanex activity.Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction.Growth and metabolic features of lactic acid bacteria in media with hydrolysed fish viscera. An approach to bio-silage of fishing by-products.An Accurate and Rapid System to Identify Play Patterns in Tennis using Video Recording Material: Break Point Situations as a Case Study.Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorantsEllagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compoundsRecovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniquesRecovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniquesOptimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of var.Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extractionβ-Carotene assay revisited. application to characterize and quantify antioxidant and prooxidant activities in a microplateEstimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET projectOptimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. FruitsTechnological Application of Tannin-Based ExtractsThe Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant ValueMathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case studyStability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposesDevelopment of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction techniqueRubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery ProductTechnical analysis in Tsuri-goshi through three complementary observational analysisGlucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effectsEnhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowersAgriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy
P50
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P50
description
researcher ORCID ID = 0000-0002-3513-0054
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wetenschapper
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name
Miguel A Prieto
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Miguel A Prieto
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Miguel A Prieto
@es
Miguel A Prieto
@nl
type
label
Miguel A Prieto
@ast
Miguel A Prieto
@en
Miguel A Prieto
@es
Miguel A Prieto
@nl
prefLabel
Miguel A Prieto
@ast
Miguel A Prieto
@en
Miguel A Prieto
@es
Miguel A Prieto
@nl
P106
P1153
35937495700
P21
P31
P496
0000-0002-3513-0054