Results 31 to 40 of about 470 (177)
Aquaculture Nutrition, Volume 2026, Issue 1, 2026.This study investigated the effects of a plant‐based diet supplemented with a nutraceutical derived from plant extracts and microalgae on hepatic function and lipid metabolism during a fasting challenge. Juvenile Sparus aurata were fed three experimental diets for 90 days, followed by 14 days of feed deprivation.
Anyell Caderno +7 more
wiley +1 more source
Weed Research, Volume 65, Issue 5, September/October 2025.Abstract Glyphosate is the most widely used herbicide worldwide, and glyphosate‐resistant weeds have increased globally. Resistance mechanisms, including target‐site resistance (TSR) and non‐target‐site resistance (NTSR), are well documented, but their extent and importance are poorly understood among biotypes. This study examines the natural variation
Laura Ruiz‐Torres +4 more
wiley +1 more source
Aceite de oliva virgen extra y sus efectos sobre el sistema cardiovascular. Artículo monográfico.
Revista de Gastronomia y CocinaEl aceite de oliva, un componente esencial de la dieta mediterránea destaca por ser la principal fuente de grasas en esta alimentación y por aportar componentes de alto valor nutricional.
Daniel Vasile Popescu Radu
doaj +1 more source
Revista de Estudios Empresariales. Segunda Época, 2020 Los objetivos principales de este trabajo son dos: en primer lugar, identificar los distintos modelos empresariales que existen en el sector del aceite de oliva en España y, en segundo lugar, realizar un diagnóstico del desempeño económico-financiero de
Patricia Sepúlveda Orejuela +2 more
doaj
Protein Science, Volume 34, Issue 3, March 2025.Abstract Nitro‐fatty acids (NO2‐FAs) are novel molecules resulting from the interaction of unsaturated fatty acids and nitric oxide (NO) or NO‐related molecules. In plants, it has recently been described that NO2‐FAs trigger a powerful antioxidant and defense response against stressful situations, the induction of the heat‐shock response (HSR), and ...
Mounira Chaki +8 more
wiley +1 more source
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source
How exporters neutralised an increase in tariffs
The World Economy, Volume 47, Issue 3, Page 1274-1296, March 2024.Abstract I use the unanticipated and large additional tariffs the US imposed on European Union products due to the Airbus‐Boeing conflict to analyse how exporters reacted to a change in trade policy. Using firm‐level data for Spain and applying a difference‐in‐differences methodology, I show that the export revenue in the US of the firms affected by ...
Asier Minondo
wiley +1 more source
Revista Escuela de Administracion de Negocios, 2008 En el artículo se analiza por una parte la volatilidad que presentan diferentes series de precios de diversas variedades de aceite de oliva, como forma de medir la variación o riesgo de dicho precio.
Ignacio López Dominguez
doaj +1 more source
Microbial Phenolic Metabolites Are Associated with Improved Cognitive Health
Molecular Nutrition &Food Research, Volume 68, Issue 2, January 2024.A cross‐sectional analysis is conducted in 400 individuals to assess the relationship between microbial phenolic metabolites and cognition in the context of a Mediterranean diet. Microbial phenolic metabolites are related to better global cognition, and protocatechuic acid and enterolactone glucuronide are associated with Mediterranean diet.
Inés Domínguez‐López +51 more
wiley +1 more source
Grasas y Aceites, 1999 La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído.
G. Lercker +3 more
doaj +1 more source