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INFLUENCE OF COLONIC FERMENTATION IN VITRO OF OLIVE POMACE ON THE PRODUCTION OF SHORT-CHAIN FATTY ACIDS
Vol 14, 2021 -144239 -
EFFECT OF THE CAROTENOID NORBIXIN ON CHANGES IN INTRACELLULAR ANTIOXIDANT DEFENSES IN AN EXPERIMENTAL MODEL OF ATHEROSCLEROSIS
Vol 14, 2021 -144432 -
INFLUENCE OF IN VITRO DIGESTION ON PEROXYL RADICAL REMOVAL CAPACITY OF SPROUTED WHEAT
Vol 14, 2021 -144476 -
IN VIVO ANTIATHEROSCLEROTIC EFFECT OF NORBIXIN
Vol 14, 2021 -144439 -
HYPOGLYCEMIC EFFECT OF EXTRACT FROM Eugenia involucrata FRUITS IN TYPE 2 DIABETES MELLITUS MODEL IN RATS: A PRELIMINARY STUDY
Vol 14, 2021 -144382
Publications in other proceedings
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ICBC 2024
Effect of bioavailable phenolic compounds from olive pomace on nitric oxide content in microglial cells
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SLACAN 2023
EVALUATION OF THE ANTIOXIDANT CAPACITY OF Eugenia involucrata PULP AND SEED EXTRACTS
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SLACAN 2023
ANTI-DIABETIC AND ANTI-OBESOGENIC POTENTIAL OF Eugenia involucrata EXTRACTS
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SLACAN 2023
PRODUCTION OF SHORT-CHAIN FATTY ACIDS FROM GERMINATED WHEAT IN AN IN VITRO MODEL OF STATIC COLONIC FERMENTATION
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SLACAN 2023
PREBIOTIC POTENTIAL OF MICRONIZED OLIVE POMACE: METABOLIZATION OF PHENOLIC COMPOUNDS AND PRODUCTION OF SHORT-CHAIN FATTY ACIDS
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