B. Ancos

发表

Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage

M. Cano, E. González, B. Ancos, 2003 .

Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity

M. Cano, C. Sánchez-Moreno, L. Plaza, 2006 .

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

M. Cano, O. Martín‐Belloso, P. Elez-Martínez, 2006 .

Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C

C. Sánchez-Moreno, B. Ancos, Clara Colina-Coca, 2013, Food and Bioprocess Technology.

New Procedure for the Detection of Lactic Acid Bacteria in Vegetables Producing Antibacterial Substances

Marina Muñoz, M. Cano, B. Ancos, 2002 .

Characteristics of stirred low-fat yoghurt as affected by high pressure.

M. Cano, B. Ancos, R. Gómez, 2000 .

Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.)

M. Cano, C. Sánchez-Moreno, L. Plaza, 2004 .

Impact of minimal processing on orange bioactive compounds during refrigerated storage

Marina Muñoz, M. Cano, C. Sánchez-Moreno, 2011 .

Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

M. Cano, C. Sánchez-Moreno, L. Plaza, 2006 .

Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos)

M. Cano, L. Plaza, B. Ancos, 2005 .

Short and mid-term bioavailability of flavanones from oranges in humans

F. Granado, B. Olmedilla, M. Cano, 2007 .

Pineapple composition and nutrition

C. Sánchez-Moreno, B. Ancos, G. A. González‐Aguilar, 2016 .

Functional properties of pineapple

C. Sánchez-Moreno, B. Ancos, G. A. González‐Aguilar, 2016 .

Human Nutrition and Metabolism Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers in Healthy Humans 1

F. Granado, B. Olmedilla, M. Cano, 2004 .

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

M. Cano, O. Martín‐Belloso, P. Elez-Martínez, 2015 .

Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

M. Cano, C. Sánchez-Moreno, L. Plaza, 2012 .

Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion

I. Fernández-Jalao, C. Sánchez-Moreno, B. Ancos, 2017 .

Multiplatform metabolomic fingerprinting as a tool for understanding hypercholesterolemia in Wistar rats

C. Barbas, C. Sánchez-Moreno, Antonia García, 2016, European Journal of Nutrition.

Nutritional characterization of tomato juices.

M. Cano, P. Elez-Martínez, C. Sánchez-Moreno, 2008 .

Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin

I. Fernández-Jalao, C. Sánchez-Moreno, B. Ancos, 2019, Innovative Food Science & Emerging Technologies.

Effect of high-pressure processing on flavonoids , hydroxycinnamic acids , 2 dihydrochalcones and antioxidant activity of apple ' Golden Delicious ' from 3 different geographical origin 4

I. Fernández-Jalao, C. Sánchez-Moreno, B. Ancos, 2018 .

Wild blackthorn (Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants | Les fruits du prunellier sauvage (Prunus spinosa L.) et delâaubãpine (Crataegus monogyna Jacq.) sont de prãcieuses sourcesdâantioxydants

C. Sánchez-Moreno, V. Ruiz, M. Cámara, 2014 .

Nutritional Quality of Fruits

M. Cano, C. Sánchez-Moreno, S. Pascual-Teresa, 2012 .

Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment†

M. Cano, L. Plaza, B. Ancos, 2002 .

Evaluation of onion as a functional ingredient in the prevention of metabolic impairments associated to diet-induced hypercholesterolaemia using a multiplatform approach based on LC-MS, CE-MS and GC-MS

C. Barbas, C. Sánchez-Moreno, Antonia García, 2015 .

Onion and Apple Functional Ingredients Intake Improves Antioxidant and Inflammatory Status and Vascular Injury in Obese Zucker Rats

C. Balderas, C. Sánchez-Moreno, C. Peiró, 2022, Antioxidants.

High pressure and temperature effects on enzyme inactivation in strawberry and orange products

M. Cano, A. Hernández, B. Ancos, 1997 .

Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree

Marina Muñoz, M. Cano, L. Plaza, 2003 .

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Begoña de Ancos, Concepción Sánchez-Moreno, Lucía Plaza, 2003 .

Reactions of pyrrolidine enamines of cyclic and acyclic 3,4-dioxobutanoic acid Derivatives with dimethyl acetylenedicarboxylate. A new case of atropoisomerism.

M. Maestro, B. Ancos, A. Mateo, 1994 .

Dietary onion ameliorates antioxidant defence, inflammatory response, and cardiovascular risk biomarkers in hypercholesterolemic Wistar rats

C. Sánchez-Moreno, B. Ancos, Diana González-Peña, 2017 .

Bioactive compounds from vegetable and fruit by-products

C. Sánchez-Moreno, B. Ancos, Diana González-Peña, 2015 .

Pseudoesters and derivatives. XXX. Synthesis of 5-substituted furan-2(5H)-ones by the regiospecific reaction of anions of enaminofuranones with electrophiles

M. Maestro, B. Ancos, M. R. Martín, 1991 .

Effects of microwave heating on pigment composition and colour of fruit purees

Begoña de Ancos, M. Pilar Cano, M. Cano, 1999 .

Wild Arbutus unedo L. and Rubus ulmifolius Schott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity

C. Sánchez-Moreno, M. Cámara, M. Sánchez-Mata, 2014 .

Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient

C. Sánchez-Moreno, E. Dorta, B. Ancos, 2014 .

Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

A. Alegría, M. Cano, A. Cilla, 2011 .

Peroxidase and polyphenol oxidase in long‐term frozen stored papaya slices. Differences among hermaphrodite and female papaya fruits

M. Cano, B. Ancos, M. G. Lobo, 1998 .

Onion high-pressure processing: Flavonol content and antioxidant activity

M. Cano, C. Sánchez-Moreno, B. Ancos, 2009 .

Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

M. Cano, O. Martín‐Belloso, P. Elez-Martínez, 2011 .

Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)

M. Cano, R. Alique, B. Ancos, 1998 .

Nutritional and health aspects of fresh-cut vegetables

M. Cano, C. Sánchez-Moreno, L. Plaza, 2011 .

Advances in Use of High Pressure to Processing and Preservation of Plant Foods

M. Cano, B. Ancos, 2005 .

Differences among Spanish and Latin-American banana cultivars: morphological, chemical and sensory characteristics

M. Cano, G. Reglero, M. Cámara, 1997 .

Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from broccoli in humans: A cross-over study

C. Sánchez-Moreno, B. Olmedilla-Alonso, B. Ancos, 2008 .

Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing Method

M. Cano, B. Ancos, 1994 .

Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing

M. Cano, B. Ancos, M. G. Lobo, 1995 .

Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage

M. Cano, B. Ancos, M. Marin, 1993 .

Carotenoid pigments and colour of hermaphrodite and female papaya fruits (Carica papaya L) cv sunrise during post-harvest ripening

M. Cano, B. Ancos, M. G. Lobo, 1996 .

Synthesis of functionalized β-amino α,β-unsaturated esters and nitriles by nucleophilic vinylic substitution

M. Maestro, B. Ancos, M. R. Martín, 1988 .

Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage

M. Cano, C. Sánchez-Moreno, L. Plaza, 2006 .

Freezing Preservation of Fruits

M. Cano, C. Sánchez-Moreno, S. Pascual-Teresa, 2012 .

Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans.

F. Granado, B. Olmedilla, M. Cano, 2006, The Journal of nutritional biochemistry.

In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

O. Martín‐Belloso, P. Elez-Martínez, C. Sánchez-Moreno, 2020 .

Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.

F. Granado, B. Olmedilla, M. Cano, 2004, The Journal of nutritional biochemistry.

Effects of high-pressure processing and pulsed electric fields on nutritional quality and health-related compounds of fruit and vegetable products

M. Cano, P. Elez-Martínez, C. Sánchez-Moreno, 2011 .

Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing

I. Fernández-Jalao, C. Balderas, C. Sánchez-Moreno, 2020 .