Publications by the researcher in collaboration with FRANCISCO JOSE BARBA ORELLANA (8)

2025

  1. Acrylamide content in popcorn from Spanish market: Risk assessment

    Food and Chemical Toxicology, Vol. 196

  2. Bioavailability study of OTA, ZEN, and AFB1 along with bioactive compounds from tiger nut beverage and its by-products

    Food Research International, Vol. 200

2023

  1. Casos de nefrología en nutrición clínica mediante vídeos de simulación

    In-Red 2023. Modelos transformadores docentes para un aprendizaje a lo largo de la vida: IX Congreso Nacional de Innovación Educativa y Docencia en Red

2022

  1. “Mindful eating and role-playing” en la docencia de nutrición clínica

    In-Red 2022: VIII Congreso nacional de innovación educativa y docencia en red

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894

  2. Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

    Food Chemistry, Vol. 274, pp. 865-871

2018

  1. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

  2. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

    Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312