Suchergebnisse - "Rinaldi de Alvarenga, José Fernando"

PubPharm (18)

1

Factors driving the inter-individual variability in the metabolism and bioavailability of (poly)phenolic metabolites : A systematic review of human studies

enthalten in: Redox biology | 2024

von Favari, C. | Rinaldi de Alvarenga, J. | Sánchez-Martínez, L. | +7

2

Identification of D-Limonene Metabolites by LC-HRMS : An Exploratory Metabolic Switching Approach in a Mouse Model of Diet-Induced Obesity

enthalten in: Metabolites | 2022

von Rinaldi de Alvarenga, J. | Lei Preti, C. | Santos Martins, L. | +6

3

Integrated Metabolomics, Lipidomics, and Genomics Reveal the Presence of a New Biomarker, Butanediol Glucuronide, Associated with the Activation of Liver Ketogenesis and Lipid Oxidation by Tomato-Based Sofrito in Obese Rats

enthalten in: Antioxidants (Basel, Switzerland) | 2022

von Rinaldi de Alvarenga, J. | Garcia-Aloy, M. | Ulaszewska, M. | +5

4

High Fruit and Vegetable Consumption and Moderate Fat Intake Are Associated with Higher Carotenoid Concentration in Human Plasma

enthalten in: Antioxidants (Basel, Switzerland) | 2021

von Marhuenda-Muñoz, M. | Rinaldi de Alvarenga, J. | Hernáez, �. | +49

5

Cuisinomics : MS-based untargeted approach reveals chemical modulation by a recipe during home cooking

enthalten in: Food research international (Ottawa, Ont.) | 2020

von Rinaldi de Alvarenga, J. | Quifer-Rada, P. | Hurtado-Barroso, S. | +3

6

Domestic Sautéing with EVOO : Change in the Phenolic Profile

enthalten in: Antioxidants (Basel, Switzerland) | 2020

von Lozano-Castellón, J. | Vallverdú-Queralt, A. | Rinaldi de Alvarenga, J. | +3

7

Health-promoting properties of oleocanthal and oleacein : Two secoiridoids from extra-virgin olive oil

enthalten in: Critical reviews in food science and nutrition | 2020

von Lozano-Castellón, J. | López-Yerena, A. | Rinaldi de Alvarenga, J. | +4

8

Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce

enthalten in: Journal of the science of food and agriculture | 2019

von Rinaldi de Alvarenga, J. | Quifer-Rada, P. | Westrin, V. | +3

9

Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet

enthalten in: Antioxidants (Basel, Switzerland) | 2019

von Hurtado-Barroso, S. | Quifer-Rada, P. | Marhuenda-Muñoz, M. | +3

10

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability : A Study Applying the sofrito Technique

enthalten in: Molecules (Basel, Switzerland) | 2019

von Rinaldi de Alvarenga, J. | Quifer-Rada, P. | Francetto Juliano, F. | +4