Showing 1 - 4 results of 4 for search 'Sergio Pérez-Burillo', query time: 0.02s Refine Results
  1. 1
    Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

    Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

    Published 2022
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  2. 2
    Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

    Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

    Published 2021
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  3. 3
    Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation

    Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

    Published 2020
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  4. 4
    Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

    Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications by Adriana Delgado-Osorio, Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Ángela Toledano-Marín, Silvia Pastoriza de la Cueva, Oleg Paliy, José Ángel Rufián-Henares

    Published 2024
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