Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

por Núñez, Lázaro, Serratosa, María P., Godoy, Ana, Fariña, Laura, Dellacassa, Eduardo, Moyano, Lourdes
Publicado 2021

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

por Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Nardin, Tiziana, Larcher, Roberto, Gámbaro, Adriana, Medrano-Fernandez, Alejandra, del Castillo, María Dolores
Publicado 2021

In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

por Fernández-Fernández, Adriana Maite, Iriondo-DeHond, Amaia, Nardin, Tiziana, Larcher, Roberto, Dellacassa, Eduardo, Medrano-Fernandez, Alejandra, del Castillo, María Dolores
Publicado 2020

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes

por Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Nardin, Tiziana, Larcher, Roberto, Ibañez, Cecilia, Terán, Dahiana, Gámbaro, Adriana, Medrano-Fernandez, Alejandra, del Castillo, María Dolores
Publicado 2022

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