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Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds (2014)
Journal Article
Ames, J. M., Peinado, I., GirĂ³n, J., Koutsidis, G., & Ames, J. (2014). Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66, 36-44. https://doi.org/10.1016/j.foodres.2014.08.035

© 2014. The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190-280. mg/g, NaCl 35.1-115.1. mg/g, protein 2.9-6.0. g/g, and fat 0.6-5.8. g/... Read More about Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds.

Glycation is regulated by isoflavones (2014)
Journal Article
Ames, J. M., Silvan, J. M., Srey, C., Ames, J., & Dolores Del Castillo, M. (2014). Glycation is regulated by isoflavones. Food and Function, 5(9), 2036-2042. https://doi.org/10.1039/c4fo00260a

The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed of the soy protein glycinin (10 mg mL -1) and fructose (40 mg mL-1) under basic pH (∼12) conditions were employed for testing the anti-glycative effe... Read More about Glycation is regulated by isoflavones.