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Browsing by Author Cerrillo, Isabel

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RightsPreviewIssue DateTitleAuthor(s)Type
openAccessΒ‐CRYPTOXANTHIN_Cerrillo.pdf.jpg27-Jun-2018Beta-cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juiceCerrillo, Isabel; Hornero-Méndez, Dámaso CSIC ORCID ; Ortega, Ángeles; Rodríguez-Griñolo, María Rosario; Escudero-López, Blanca; Martín, Franz CSIC ORCID; Fernández-Pachón, María Soledadpóster de congreso
closedAccessaccesoRestringido.pdf.jpg15-Sep-2013Carotenoid and flavonoid composition of a low alcoholic novel orange drink obtained by fermentation and pasteurization of orange juiceEscudero-López, Blanca; Hornero-Méndez, Dámaso CSIC ORCID ; Gil-Izquierdo, Ángel CSIC ORCID; Medina Escudero, Sonia CSIC ORCID; Ferreres, Federico CSIC ORCID; Cerrillo, Isabel; Berná, Genoveva; Martín, Franz CSIC ORCID; Fernández-Pachón, M. Soledadpóster de congreso
openAccessPostprint_2017_JSFA_8774.pdf.jpg28-Nov-2017Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humansEscudero-López, Blanca; Ortega, Ángeles; Cerrillo, Isabel; Rodríguez-Griñolo, María Rosario; Muñoz Hernández, Rocío; Macher, Hada C.; Martín, Franz CSIC ORCID; Hornero-Méndez, Dámaso CSIC ORCID ; Mena, Pedro; Del Rio, Daniele; Fernández-Pachón, María Soledadartículo
closedAccessaccesoRestringido.pdf.jpg2014Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juiceCerrillo, Isabel; Escudero-López, Blanca; Hornero-Méndez, Dámaso CSIC ORCID ; Martín, Francisco; Fernández-Pachón, M. Soledadartículo
openAccessPostprint_2016_IntJFoodSciNut_V67_P779.pdf.jpg2016Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juiceEscudero López, Blanca; Cerrillo, Isabel; Gil-Izquierdo, Ángel CSIC ORCID; Hornero-Méndez, Dámaso CSIC ORCID ; Herrero Martín, Griselda CSIC ORCID; Berná, Genoveva; Medina, Sonia; Ferreres, Federico CSIC ORCID; Martín, Franz CSIC ORCID; Fernández Pachón, María Soledadartículo
openAccessPostP_2018_FoodChem_V262_P215.pdf.jpg1-Oct-2018β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juiceHornero-Méndez, Dámaso CSIC ORCID ; Cerrillo, Isabel; Ortega, Ángeles; Rodríguez-Griñolo, María Rosario; Escudero-López, Blanca; Martín, Franz CSIC ORCID; Fernández-Pachón, María Soledadartículo