Questions. Phenolic compounds and taste 2 de out. de 2019

Visto 7 veces

Questions. Phenolic compounds and taste

O I Congreso Ibérico de Compostos Fenólicos, está organizado polo Grupo de Investigacións Agroambientais e Alimentarias da Universidade de Vigo. A actividade realízase no marco do proxecto Iberphenol, proxecto que, explican desde a organización do congreso, naceu ao abeiro do Programa de Cooperación Transfronteiriza Interreg V-A España-Portugal (Poctep) 2014-2020 co obxectivo de pór en marcha unha rede ibérica de investigación en polifenois con aplicación na industria.

i18n.one.Series: I Congreso Ibérico de Compostos Fenólicos
Ponente: Ignacio García Estévez
Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Salamanca
Ponente: Susana Soares
Faculdade de Ciências da Universidade do Porto
Ponente: Alba María Ramos Pineda
International PhD at Polyphenols Research Group, Universidad de Salamanca

Vídeos da mesma serie
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Benvida aos participantes no Congreso de Dª Elena Rivó López en nome do Reitor
2 de out. de 2019
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D. Xosé Lago García, Resalta a gran importancia do proxecto tanto pola súa temática como pola súa aplicación
2 de out. de 2019
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D. Mario Guimaraes, Agradece a invitación para participar na iniciativa
2 de out. de 2019
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Dª. María Teresa Escribano Bailón, resalta os obxectivos da rede Iberphenol
2 de out. de 2019
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Interactions of polyphenols with gut bacteria and implications in human health
Conferencia
2 de out. de 2019
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Questions. Interactions of polyphenols with gut bacteria and implications in human health
2 de out. de 2019
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Phenolic and sensory profiles of raspberries (Kweli and Tulameen) produced under conventional versus organic agricultural practices
Conferencia
2 de out. de 2019
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Influence of the growth cycle on the bioactive properties and phenolic composition of Cynara cardunculus L. var altilis
2 de out. de 2019
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Lamiaecae family plants: a rich source of phenolic compounds
2 de out. de 2019
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Effect of toasting process in French oak barrels with different oxygen transmission rate (OTR): evolution of the volatile composition in aged red wine
2 de out. de 2019
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Determination of the ellagitannins and anthocyanins in red wine during ageing in oak barrels with known oxygen transfer rate
2 de out. de 2019
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Analysis of the relationships between the wine oxygen consumption kinetics and its chemical composition using Artificial Neural Networks
2 de out. de 2019
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Questions. Phenolic agro-industries
2 de out. de 2019
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Valorization of phenolic compounds from Polyvinylpolypyrrolidone (PVPP) waste used in wine fining
2 de out. de 2019
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Optimization of the extraction of colouring agents from leaves of Ocimum basilicum var. purpurascens
2 de out. de 2019
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Fighting Antibiotic Resistance: grape stems as a new opportunity
2 de out. de 2019
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Extraction of phenolic compounds by high hydrostatic pressure from eight edible algae species from the North-West coast of Spain: Process modelling and optimization
2 de out. de 2019
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Vine & wine residues: Unlimited resources of high-value polyphenols towards Industrial Applications
2 de out. de 2019
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The circular economy of fruits by-products extracts: potential use in the food industry
2 de out. de 2019
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Questions. Phenolic compounds circular economy
2 de out. de 2019
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Molecular basis of the modulation of astringency by biopolymers
2 de out. de 2019
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Molecular Taste: molecular approaches to understand food polyphenols astringency and bitterness
2 de out. de 2019
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Study of the supramolecular interactions between phenolic compounds and salivary proteins and their relationship with astringency
2 de out. de 2019
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Questions. Phenolic compounds and taste
2 de out. de 2019
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Study on model systems of the molecular mechanisms involved in the biological activity of phenolic compounds
2 de out. de 2019
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Experimental evidence on the phenolic richness of plants from Guinea-Bissauan medicinal flora and relation with bioactivities
2 de out. de 2019
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Profiting from Thai ethnomedicinal knowledge: Phenolic profiling and biological insights in the anti-inflammatory effects of Thai plants
2 de out. de 2019
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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
2 de out. de 2019
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Impact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L.
2 de out. de 2019
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Contribution of phenolic compounds for the biological activities of Acanthus mollis
2 de out. de 2019
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Questions. Phenolic compounds and bioactive properties
15 de nov. de 2019
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Effects of Chestnut Flower Extract on an Animal Model of Prostate Cancer
2 de out. de 2019
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The marine biome and its unlimited potential: brown seaweed phlorotannins as multimodal agents in inflammation and allergy network
2 de out. de 2019
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Extra Virgin Olive Oils obtained from Galician ancient varieties: the Role of the Phenolic Compounds on MCF-7 Human Breast Cancer Cells
2 de out. de 2019
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Let your food be your medicine: Polyphenols as Modulators of Food Allergies
2 de out. de 2019
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Effects of Ganoderma lucidum on oxidative stress in a mice model of tubule interstitial fibrosis
2 de out. de 2019
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Strawberry polyphenols as possible modulators of pre-adipocytes differentiation: a possible tool to control obesity onset and progression
2 de out. de 2019
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Questions. Phenolic compounds and health
15 de nov. de 2019
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Presentation of the components of the Table:Added-value innovation of phenolics: challenges and opportunities
2 de out. de 2019
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Added-value innovation of phenolics: challenges and opportunities
Mesa redonda
2 de out. de 2019
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Questions. Added-value innovation of phenolics: challenges and opportunities
2 de out. de 2019
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