Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces

por Fariña, Emiliana, Daghero, Hellen, Bollati-Fogolín, Mariela, Boido, Eduardo, Cantero, Jorge, Moncada-Basualto, Mauricio, Olea-Azar, Claudio, Polticelli, Fabio, Paulino, Margot
Publicado 2023

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

por Olt, Victoria, Báez, Jessica, Curbelo, Romina, Boido, Eduardo, Amarillo, Miguel, Gámbaro, Adriana, Alborés, Silvana, Gerez García, Natalia, Cesio, María Verónica, Heinzen, Horacio, Dellacassa, Eduardo, Fernández-Fernández, Adriana Maite, Medrano, Alejandra
Publicado 2023