Black bean ( L. cv. "Tolosa") polyphenolic composition through cooking and digestion.

In this study, five different black bean ( L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined.

Study on the phenolic composition and antioxidant properties of white-, yellow-, and black-corn (Zea mays L.) foodstuffs.

Background: Black corn possesses potent antioxidants, but these are mostly lost during processing. In this study we evaluated the antioxidant content of two different black ('Millo Corvo') corn-based products (i.e.

Varietal Effect on Composition and Digestibility of Seedless Table Grapes ( L.) under In Vitro Conditions.

Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in.

Adapting the coordination of eyes and head to differences in task and environment during fully-mobile visual exploration.

How are eyes and head adapted to meet the demands of visual exploration in different tasks and environments? In two studies, we measured the horizontal movements of the eyes (using mobile eye tracking in Studies 1 and 2) and the head (using inertial sensors in Study 2) while participants completed a walking task and a search and retrieval task in a large, outdoor environment. We found that the spread of visual exploration was greater while searching compared with walking, and this was primarily driven by increased movement of the head as opposed to the eyes. The contributions of the head to gaze shifts of different eccentricities was greater when searching compared to when walking.

Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn L.) Bread.

Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In the present study, we evaluated the effect of baking temperature on the phenolic content (i.