Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce by Cristina Cedeño-Pinos, Antonia María Jiménez-Monreal, María Quílez, Sancho Bañón

Connect to this object online.

Revalorisation of Sage (<i>Salvia lavandulifolia</i> Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies by Cristina Cedeño-Pinos, Magdalena Martínez-Tomé, María José Jordán, Sancho Bañón

Connect to this object online.

Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin by Magdalena Martínez-Tomé, Cristina Cedeño-Pinos, Sancho Bañón, Antonia M. Jiménez-Monreal

Connect to this object online.

Assessment of Rosemary (<i>Rosmarinus officinalis</i> L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia by Cristina Cedeño-Pinos, Magdalena Martínez-Tomé, María Antonia Murcia, María José Jordán, Sancho Bañón

Connect to this object online.

Assessment of a Diterpene-Rich Rosemary (<i>Rosmarinus officinalis</i> L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed by Cristina Cedeño-Pinos, Magdalena Martínez-Tomé, Dario Mercatante, María Teresa Rodríguez-Estrada, Sancho Bañón

Connect to this object online.

The Combined Effect of Mediterranean Shrubland Pasture and the Dietary Administration of Sage By-Products on the Antioxidant Status of Segureña Ewes and Lambs by María J. Jordán, Cristina Martínez-Conesa, Sancho Bañón, Julio Otal, María Quílez, Inmaculada García-Aledo, Pascual Romero-Espinar, Pedro Sánchez-Gómez

Connect to this object online.