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Influence of cooking methods on antioxidant activity of vegetables.
Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Jiménez-Monreal AM, et al. Among authors: murcia ma. J Food Sci. 2009 Apr;74(3):H97-H103. doi: 10.1111/j.1750-3841.2009.01091.x. J Food Sci. 2009. PMID: 19397724
Evaluation of antioxidant capacity of cereal brans.
Martínez-Tomé M, Murcia MA, Frega N, Ruggieri S, Jiménez AM, Roses F, Parras P. Martínez-Tomé M, et al. Among authors: murcia ma. J Agric Food Chem. 2004 Jul 28;52(15):4690-9. doi: 10.1021/jf049621s. J Agric Food Chem. 2004. PMID: 15264901
Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content.
Martínez-Tomé M, Murcia MA, Mariscal M, Lorenzo ML, Gómez-Murcia V, Bibiloni M, Jiménez-Monreal AM. Martínez-Tomé M, et al. Among authors: murcia ma. J Food Sci Technol. 2015 Dec;52(12):7850-60. doi: 10.1007/s13197-015-1940-y. Epub 2015 Jul 15. J Food Sci Technol. 2015. PMID: 26604357 Free PMC article.
28 results