English
español
Navegación por Autor Fogliano, Vincenzo
Mostrando resultados 1 a 8 de 8
| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | ago-2010 | Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds? | Amigo-Benavent, Miryam; Castillo, M. Dolores del CSIC ORCID ; Fogliano, Vincenzo | artículo |
| openAccess |  | 1-dic-2014 | Carbonyl trapping and antiglycative activities of olive oil mill wastewater | Navarro, Marta CSIC; Fiore, Alberto; Fogliano, Vincenzo; Morales, F. J. CSIC ORCID | artículo |
| closedAccess |  | 2018 | Dietary advanced glycosylation end-products (dAGEs) and melanoidins formed through the maillard reaction: Physiological consequences of their intake | Delgado Andrade, Cristina CSIC ORCID ; Fogliano, Vincenzo | artículo |
| closedAccess |  | 2009 | Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies | Courel, M.; Ait-Ameur, L.; Capuano, Edoardo; Fogliano, Vincenzo; Morales, F. J. CSIC ORCID ; Courtois, F.; Birlouez-Aragon, I. | artículo |
| openAccess |  | 2011 | Estimation of dietary intake of melanoidins from coffee and bread | Fogliano, Vincenzo; Morales, F. J. CSIC ORCID | artículo |
| closedAccess |  | 2009 | Hacia un control mas efectivo de los nuevos contaminantes de procesado (NFC) por la industria alimentaria. implicaciones tecnológicas y de salud | Morales, F. J. CSIC ORCID ; Birlouez-Aragon, I.; Fogliano, Vincenzo; Pain, J. P. | artículo |
| closedAccess |  | 2008 | Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products | Morales, F. J. CSIC ORCID ; Capuano, Edoardo; Fogliano, Vincenzo | artículo |
| closedAccess |  | 2012 | Physiological relevance of dietary melanoidins | Morales, F. J. CSIC ORCID ; Somoza, V.; Fogliano, Vincenzo | artículo |
