نتائج البحث - "Martínez‐Force, Enrique"

1

دورية أكاديمية

How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products

المؤلفون: Clavijo-Bernal, Enrique de Jesús, Sánchez, Rosario, Villoslada-Valbuena, Mónica, Andrés-Gil, Cristina de, Garcés Mancheño, Rafael, Martínez-Force, Enrique, Salas, Joaquín J., Venegas-Calerón, Mónica

المساهمون: Fundación Española para la Ciencia y la Tecnología

مصطلحات موضوعية: High School/Introduction to Chemistry, Analogies/Transfer, Analytical Chemistry, Applications of Chemistry, Collaborative Learning, Esters, Fatty acids, Gas Chromatography, Industrial Chemistry, Instrumental Methods, Lipids, Nutrition, Qualitative analysis, http://metadata.un.org/sdg/3Test, Ensure healthy lives and promote well-being for all at all ages, End hunger, achieve food security and improved nutrition and promote sustainable agriculture

العلاقة: Journal of Chemical Education; Publisher's version; https://doi.org/10.1021/acs.jchemed.2c01044Test; Sí; Journal of Chemical Education 100 (5): 1958–1964 (2023); http://hdl.handle.net/10261/310301Test; http://dx.doi.org/10.13039/501100011100Test; 2-s2.0-85156238527; https://api.elsevier.com/content/abstract/scopus_id/85156238527Test

الإتاحة: https://doi.org/10.1021/acs.jchemed.2c0104410.13039/501100011100Test
http://hdl.handle.net/10261/310301Test
https://api.elsevier.com/content/abstract/scopus_id/85156238527Test

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2

دورية أكاديمية

Crithmum maritimum seeds, a potential source for high-quality oil and phenolic compounds in soils with no agronomical relevance

المؤلفون: Martins-Noguerol, Raquel, Pérez-Ramos, Ignacio Manuel, Matías Resina, Luis, Moreira Tomé, Xoaquín, García-González, Alberto, Troncoso-Ponce, M. A., Thomasset, B., Martínez-Force, Enrique, Moreno-Pérez, Antonio J., Cambrollé, J.

المساهمون: Ministerio de Ciencia, Innovación y Universidades (España), Universidad de Sevilla, Pérez-Ramos, Ignacio Manuel, Matías Resina, Luis, Martínez-Force, Enrique, Moreno-Pérez, Antonio J., Cambrollé, J.

مصطلحات موضوعية: Fatty acids, Halophyte, Phenolics, Sea fennel, Seed oil, Seed yield

العلاقة: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099260-A-100; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099322-B-100; http://dx.doi.org/10.1016/j.jfca.2022.104413Test; Sí; Journal of Food Composition and AnalysisVolume (108) 104413 (2022); http://hdl.handle.net/10261/260020Test; http://dx.doi.org/10.13039/100009042Test

الإتاحة: https://doi.org/10.1016/j.jfca.2022.104413Test
https://doi.org/10.13039/100009042Test
http://hdl.handle.net/10261/260020Test

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3

دورية أكاديمية

Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils

المؤلفون: Bouali, I., Rattouli, H., Herchi, W., Martine, L., Grégoire, S., Albouchi, A., Martínez-Force, Enrique, Boukhchina, S., Berdeaux, O.

المساهمون: Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)

مصطلحات موضوعية: Fatty acids, Pecan nut, Thermal properties, Tocopherols, Triacylglycerols, Xanthophylls

العلاقة: Grasas y Aceites; Publisher's version; http://dx.doi.org/10.3989/gya.0436211Test; Sí; Grasas y Aceites 73 (3): e468 (2022); http://hdl.handle.net/10261/282653Test; 2-s2.0-85139257376; https://api.elsevier.com/content/abstract/scopus_id/85139257376Test

الإتاحة: https://doi.org/10.3989/GYA.0436211Test
https://doi.org/10.3989/gya.0436211Test
http://hdl.handle.net/10261/282653Test
https://api.elsevier.com/content/abstract/scopus_id/85139257376Test

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4

دورية أكاديمية

Influence of soil salinity on the protein and fatty acid composition of the edible halophyte Halimione portulacoides

المؤلفون: Martins-Noguerol, Raquel, Cambrollé, J., Mancilla-Leytón, Juan Manuel, Puerto-Marchena, A., Muñoz-Vallés, Sara, Millán-Linares, María del Carmen, Millán, Francisco, Martínez-Force, Enrique, Figueroa, M. E., Pedroche, Justo, Moreno-Pérez, Antonio J.

المساهمون: Universidad de Sevilla, Ministerio de Ciencia, Innovación y Universidades (España)

مصطلحات موضوعية: Halimione portulacoides, Salinity, Nutritional composition, Fatty acids, Amino acids

العلاقة: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099260-A-100; http://dx.doi.org/10.1016/j.foodchem.2021.129370Test; Sí; Food Chemistry 352: 129370 (2021); http://hdl.handle.net/10261/235162Test; http://dx.doi.org/10.13039/100009042Test

الإتاحة: https://doi.org/10.1016/j.foodchem.2021.129370Test
https://doi.org/10.13039/100009042Test
http://hdl.handle.net/10261/235162Test

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