Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (8)

2023

  1. Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility

    Foods, Vol. 12, Núm. 1

2020

  1. Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds in Clementine Mandarin juice and its cytoprotective effect on Caco-2 cells

    Food and Function, Vol. 11, Núm. 10, pp. 8951-8962

2018

  1. Protective effect of bioaccessible fractions of citrus fruit pulps against H2O2-induced oxidative stress in Caco-2 cells

    Food Research International, Vol. 103, pp. 335-344

2015

  1. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins

    Food and Function, Vol. 6, Núm. 6, pp. 1950-1959

  2. Overview of the role of food bioactive compounds as complementary therapy for celiac disease

    Biotechnology of Bioactive Compounds: Sources and Applications (Wiley Blackwell), pp. 583-597

2014

  1. Micronutrients and Other Minor Meat Components

    Encyclopedia of Meat Sciences (Elsevier Inc.), pp. 212-216

2013

  1. Glycosaminoglycans from Animal Tissue Foods and Gut Health

    Food Reviews International, Vol. 29, Núm. 2, pp. 192-200

2011

  1. La adición de minerales y/o leche a bebidas a base de zumo de frutas ayuda en la prevención del estrés oxidativo inducido por H2O2 en celulas Caco-2

    Nutricion Hospitalaria, Vol. 26, Núm. 3, pp. 614-621