Ana Agustina Serrano Martínez

Ana Agustina Serrano Martínez

Grado en Ciencia y Tecnología de los Alimentos

Formación

Diplomado en DIPLOMADA EN NUTRICION HUMANA Y DIETETICA
Licenciado en LICENCIADA EN CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS
Programa de Doctorado en INGENIERIA Y TOXICOLOGIA AMBIENTAL
Postgrado en CERTIFICADO-DIPLOMA DE ESTUDIOS AVANZADOS EN TECNOLOGIAS DEL MEDIO AMBIENTE

Grupos de investigación

Publicaciones

  • Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers
  • EFFECT OF PLANT AGE AND SALINE WATER ON ANTIOXIDANT AND PEROXIDASE ACTIVITY IN SWEET PEPPER FRUIT
  • Effect of Plant Age and Saline Water on Antioxidant and Peroxidase Activity in Sweet Pepper Fruit
  • EFFECT OF RIPENING ON PROTEIN CONTENT AND ENZYMATIC ACTIVITY OF CRIMSON SEEDLESS TABLE GRAPE
  • Estudio de Inactivación Térmica de Peroxidasa en Pimiento
  • Evaluación de diferentes variedades de pimiento en cultivo sin suelo. Rendimiento y calidad de fruto
  • Fluorimetric determination of sulphathiazole in honey by means the formation of cds inclusion complexes
  • Fluorimetric determination of sulphathiazole in honey by means the formation of cds inclusion complexes
  • Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage
  • IV CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • Kaempferol: Chemistry, Natural Occurrences and Health Benefits
  • Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L) peroxidase
  • Kinetic characterisation and thermal inactivation study of red alga (mastocarpus stellatus) peroxidase
  • Kinetic Characterization and Thermal Inactivation Study of Polyphenol Oxidase and Peroxidase from Table Grape (Crimson Seedless)
  • Kinetic Characterization and Thermal Inactivation Study of Red Alga (Mastocarpus Stellatus) Peroxidase
  • Kinetic characterization and thermal properties of two acidic peroxidases from White Cabbage (Brassica oleracea L.)
  • Kinetic Characterization of soluble and membrane bound peroxidases from red cabbage (Brassica Oleracea)
  • Kinetic Characterization of Soluble and Membrane-Bound Peroxidases From Red Cabbage (Brassica oleracea)
  • LA SEGURIDAD Y CALIDAD DE LOS ALIMENTOS
  • LA SEGURIDAD Y CALIDAD DE LOS ALIMENTOS
  • Libro de Ponencias y Comunicaciones del VIII Congreso CYTA-CESIA
  • Optimization of a method for preparing solid complexes of essential clove oil with ß-cyclodextrins.
  • Peppers: Nutrition, consumption and health
  • Polyphenols: Chemistry, dietary sources and health benefits (Nutrition and diet research progress biochemistry research trends)
  • Propective effects of cyclodextrins on the quality parameters of roast preserved pepper
  • RED CABBAGE (BRASSICA OLERACEA) AS A NEW SOURCE OF HIGH THERMOSTABLE PEROXIDASE
  • Red Cabbage (Brassica oleracea) as a new source of high-thermostable peroxidase
  • Removing of Direct Red 83:1 using a- and HP-a-CDs polymerized with epichlorohydrin: Kinetic and equilibrium studies
  • The effect of in vitro simulated digestion on the bioactivity of free and complexed resveratrol in orange juice and milk
  • The effect of plant-associative bacteria ( Azospirillum and Pantoea) on the fruit quality of sweet pepper under limited nitrogen supply
  • Use of cyclodextrins to recover catechin and epicatechin from red grape pomace
  • Use of cyclodextrins to recover catechin and epicatechin from red grape pomace
  • V CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
  • V CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE ALIMENTOS
  • V CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • V CONGRESO NACIONAL DE TECNOLOGIA DE LOS ALIMENTOS
  • VI CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • VI CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • VI CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • XIII CONGRESO ANUAL EN CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS
  • XVIII REUNION DE LA SOCIEDAD ESPAÑOLA DE FISIOLOGIA VEGETAL. X CONGRESO HISPANO LUSO DE FISIOLOGIA VEGETAL
  • XVIII REUNION DE LA SOCIEDAD ESPAÑOLA DE FISIOLOGIA VEGETAL. X CONGRESO HISPANO-LUSO DE FISIOLOGIA VEGETAL
  • Yield and Fruit Quality Response of Sweet Pepper Genotypes Grown under Soilless Cultivation

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