Listar Investigación y Desarrollo por autor "Cerrillo I."
Mostrando ítems 1-7 de 7
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Article
Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation (2020)
Oliveras-López M.-J.; Cerezo A.B.; Escudero-López B.; Cerrillo I.; Berná G.; Martín F.; García-Parrilla M.C.; Fernández-Pachón M.-S. (Royal Society of Chemistry, 2016) -
Article
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans (2020)
Escudero-López B.; Ortega Á.; Cerrillo I.; Rodríguez-Griñolo M.-R.; Muñoz-Hernández R.; Macher H.C.; Martín F.; Hornero-Méndez D.; Mena P.; Del Rio D.; ... (John Wiley and Sons Ltd, 2018) -
Article
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans (2020)
Cerrillo I.; Escudero-López B.; Ortega A.; Martín F.; Fernández-Pachón M.S. (Elsevier Ltd, 2019) -
Article
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice (2020)
Cerrillo I.; Fernández-Pachón M.S.; Collado-González J.; Escudero-López B.; Berná G.; Herrero-Martín G.; Martín F.; Ferreres F.; Gil-Izquierdo A. (Kluwer Academic Publishers, 2015) -
Article
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice (2020)
Escudero-López B.; Cerrillo I.; Gil-Izquierdo Á.; Hornero-Méndez D.; Herrero-Martín G.; Berná G.; Medina S.; Ferreres F.; Martín F.; Fernández-Pachón M.-S. (Taylor and Francis Ltd, 2016) -
Article
Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice (2020)
Escudero-López B.; Fernández-Pachón M.S.; Herrero-Martín G.; Ortega Á.; Cerrillo I.; Martín F.; Berná G. (Elsevier Ltd, 2016) -
Article
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice (2020)
Hornero-Méndez D.; Cerrillo I.; Ortega Á.; Rodríguez-Griñolo M.-R.; Escudero-López B.; Martín F.; Fernández-Pachón M.-S. (Elsevier Ltd, 2018)