M. Marín-Arroyo

发表

Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation.

D. Mcclements, G. Davidov-Pardo, Sonia Pérez-Ciordia, 2015, Journal of agricultural and food chemistry.

Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.

M. Marín-Arroyo, Jacqueline Ortiz, M. Noriega-Domínguez, 2013, Journal of food science.

Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.

M. Marín-Arroyo, I. Hermosín-Gutiérrez, Jacqueline Ortiz, 2012, Journal of agricultural and food chemistry.

Sensory and consumer perception of the addition of grape seed extracts in cookies.

G. Davidov-Pardo, M. Marín-Arroyo, C. Bruhn, 2012, Journal of food science.

Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments

G. Davidov-Pardo, M. Marín-Arroyo, Í. Arozarena, 2013, Food and Bioprocess Technology.

Stability of polyphenolic extracts from grape seeds after thermal treatments

G. Davidov-Pardo, M. Marín-Arroyo, Í. Arozarena, 2011 .

Kinetics of thermal modifications in a grape seed extract.

G. Davidov-Pardo, M. Marín-Arroyo, Í. Arozarena, 2011, Journal of agricultural and food chemistry.

Superficial Charge Density of Fining Agents: Influence of pH, Dose, and Temperature

M. Marín-Arroyo, Nerea Iturmendi, 2012 .

Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves

M. Marín-Arroyo, D. Mendiola, C. González-Ferrero, 2022, AIMS Agriculture and Food.

Microencapsulation of Grape Seed Extracts

Gabriel Davidov-Pardo, Iñigo Arozarena, Montserrat Navarro, 2015 .

Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods.

P. Vírseda, G. Davidov-Pardo, M. Marín-Arroyo, 2015, Journal of the science of food and agriculture.

Methodology for design of suitable dishes for dysphagic people

M. Marín-Arroyo, F. Ibañez, M. Beriáin, 2020 .

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

M. Marín-Arroyo, F. Ibañez, M. Beriáin, 2021, Foods.

Non-animal proteins as clarifying agents for red wines

P. Vírseda, M. Marín-Arroyo, M. Noriega-Domínguez, 2010 .

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

M. Marín-Arroyo, Sofía Marcela González-Bonilla, 2022, Foods.

Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA)

M. Marín-Arroyo, Sofía Marcela González-Bonilla, 2022, Agronomía Colombiana.

Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation.

D. Mcclements, G. Davidov-Pardo, Sonia Pérez-Ciordia, 2015, Journal of agricultural and food chemistry.