about
Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits.Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods.Use of spent coffee grounds as food ingredient in bakery products.Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods.Formation of Amadori compounds in dehydrated fruits.Antioxidant activity of coffee model systems.2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality.Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity.Luminol luminescence induced by 2,2'-Azo-bis(2-amidinopropane) thermolysisOn the use of the quenching of luminol luminescence to evaluate SOD activityEvaluation of total antioxidant potential (TRAP) and total antioxidant reactivity from luminol-enhanced chemiluminescence measurementsVisible chemiluminescence associated with the reaction between methemoglobin or oxyhemoglobin with hydrogen peroxideSynthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acidEarly stages of maillard reaction in dehydrated orange juiceA GC-FID method for analysis of lysinoalanineStudies on the effect of Amadoriase from Aspergillus fumigatus on peptide and protein glycation in vitroChromatographic and electrophoretic approaches for the analysis of protein quality of soy beveragesIn vitro efficiency of combined acid-heat treatments for protecting sunflower meal proteins against ruminal degradationChanges in chemical composition and antioxidative properties of rye ginger cakes during their shelf-lifeIn vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) groundsSensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and InulinInhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of ActionSpent coffee (Coffea arabica L.) grounds promote satiety and attenuate energy intake: A pilot studyEffect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread FormulationCoffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological FunctionsAntioxidant dietary fiber isolated from spent coffee (Coffea arabica L.) grounds improves chronotype and circadian locomotor activity in young adultsBioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee GroundsCannabidiol and Other Non-Psychoactive Cannabinoids for Prevention and Treatment of Gastrointestinal Disorders: Useful Nutraceuticals?Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and AcrylamideHealthy Eating Recommendations: Good for Reducing Dietary Contribution to the Body's Advanced Glycation/Lipoxidation End Products Pool?
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P50
description
Forscher
@de
chercheur
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investigador
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researcher
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ricercatore
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wetenschapper
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研究者
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name
M D Del Castillo
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M D Del Castillo
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M D Del Castillo
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M D Del Castillo
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type
label
M D Del Castillo
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M D Del Castillo
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M D Del Castillo
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M D Del Castillo
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prefLabel
M D Del Castillo
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M D Del Castillo
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M D Del Castillo
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M D Del Castillo
@nl
P31
P496
0000-0001-6309-5383