Publications in collaboration with researchers from Instituto de Investigación en Ciencias de la Alimentación (5)

2024

  1. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 26, pp. 9618-9636

2017

  1. Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion

    Food Chemistry, Vol. 225, pp. 114-124

2015

  1. Mind the gap-deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites-a position paper focusing on carotenoids and polyphenols

    Molecular Nutrition and Food Research, Vol. 59, Núm. 7, pp. 1307-1323

2012

  1. Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 29, pp. 7282-7290

2011

  1. Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

    Food Research International, Vol. 44, Núm. 9, pp. 3030-3038