Bartolomé, Begoña

Preparation of antioxidant enzymatic hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS.

Hernández-Ledesma, B., Dávalos, A., Bartolomé, B., & Amigo, L. (2005) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 634

Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis

Dávalos, A., Miguel, M., Bartolomé, B., & López-Fandiño, R. (2004) · Journal of Food Protection

Protein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant Activities

Cited by 495

A survey of modulation of gut microbiota by dietary polyphenols

Dueñas, M., Muñoz-González, I., Cueva, C., Jiménez-Girón, A., Sánchez-Patán, F., Santos-Buelga, C., Moreno-Arribas, M. V., & Bartolomé, B. (2015) · BioMed Research International

Gut microbiota and healthPhytochemicals and Antioxidant Activities

Cited by 396

Antioxidant properties of commercial grape juices and vinegars

Dávalos, A., Bartolomé, B., & Gómez-Cordovés, C. (2005) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis

Cited by 192