Listar DBTA-Artículos, capítulos... por autor "7db8885e-0329-483e-9318-5d685e2bfbeb"
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Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
Moreno-Ortega, Alicia; Pereira-Caro, Gema; Ordóñez, José Luis; Muñoz-Redondo, José Manuel; Moreno-Rojas, Rafael; Pérez-Aparicio, Jesús; Pérez-Aparicio, Jesús; Moreno-Rojas, José Manuel (Elsevier, 2020)This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, ... -
Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions (Allium cepa var. aggregatum)
Moreno-Rojas, José Manuel; Moreno-Ortega, Alicia; Ordóñez, José Luis; Moreno-Rojas, Rafael; Pérez-Aparicio, Jesús; Pereira-Caro, Gema (Elsevier, 2018)Black onion, a new derived product from fresh onion, has been developed by processing (aging) fresh shallot onion in a temperature- and humidity-controlled room without using any artificial additives. The aim of this study ... -
Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic
Toledano Medina, María Ángeles; Pérez-Aparicio, Jesús; Moreno Ortega, Alicia; Moreno Rojas, Rafael (MDPI, 2019)Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C) and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the di erences in the process and in ...