Search Results - Neto Leal, Leonel

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  1. 1
    A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

    A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay by Vallverdú-Queralt, Anna, Regueiro, Jorge, Martínez-Huélamo, Miriam, Rinaldi Alvarenga, José Fernando, Leal, Leonel Neto, Lamuela-Raventos, Rosa M.

    Published in Food chemistry
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  2. 2
    Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

    Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg by Vallverdú-Queralt, Anna, Regueiro, Jorge, Alvarenga, José Fernando Rinaldi, Martinez-Huelamo, Miriam, Leal, Leonel Neto, Lamuela-Raventos, Rosa Maria

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  3. 3
    Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

    Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters by Leal, Leonel N, Beltrán, José A, Marc Bellés, Bello, José M, den Hartog, Leo A, Hendriks, Wouter H, Martín‐Tereso, Javier

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  4. 4
    Bioavailability of α-tocopherol stereoisomers in lambs depends on dietary doses of all-rac- or RRR-α-tocopheryl acetate

    Bioavailability of α-tocopherol stereoisomers in lambs depends on dietary doses of all-rac- or RRR-α-tocopheryl acetate by Neto Leal, Leonel, Jensen, S.K, Bello, J.M, Hartog, L.A., den, Hendriks, W.H, Martín-Tereso, Javier

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