Publicaciones en las que colabora con AMPARO ASUNCION ALEGRIA TORAN (110)

2023

  1. Aging-related gastrointestinal conditions decrease the bioaccessibility of plant sterols in enriched wholemeal rye bread: in vitro static digestion

    Food and Function, Vol. 14, Núm. 13, pp. 6012-6022

  2. Infografías sobre materias de Ciencias de la Alimentación y su relación conlos ODS como recurso educativo y divulgativo en Instagram: proyecto@instafood.uv

    In-Red 2023. IX Congreso Nacional de Innovación Educativa y Docencia en Red: Modelos transformadores docentes para un aprendizaje a lo largo de la vida (Universidad Politécnica de Valencia = Universitat Politècnica de València), pp. 1223-1236

  3. Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods

    Food Reviews International, Vol. 39, Núm. 9, pp. 7126-7147

2022

  1. Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13223-13232

  2. Elderly gastrointestinal conditions increase sterol bioaccessibility in a plant sterol-enriched beverage: adaptation of the INFOGEST method

    Food and Function

  3. Sterol bioaccessibility in a plant sterol-enriched beverage using the INFOGEST digestion method: Influence of gastric lipase, bile salts and cholesterol esterase

    Food Chemistry, Vol. 382

  4. Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties

    Trends in Food Science and Technology, Vol. 129, pp. 283-295

2021

  1. Current methodologies for phytosterol analysis in foods

    Microchemical Journal, Vol. 168

2020

  1. Anti-Inflammatory and Cytoprotective Effect of Plant Sterol and Galactooligosaccharides-Enriched Beverages in Caco-2 Cells

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 7, pp. 1862-1870

  2. Antiproliferative effect of bioaccessible fractions of four brassicaceae microgreens on human colon cancer cells linked to their phytochemical composition

    Antioxidants, Vol. 9, Núm. 5

  3. Effect of plant sterol and galactooligosaccharides enriched beverages on oxidative stress and longevity in Caenorhabditis elegans

    Journal of Functional Foods, Vol. 65

  4. 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

  5. Labeling and nutritional education

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 197-217

  6. Percepción del etiquetado nutricional en población con obesidad y sobrepeso.

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 26, Núm. 1

2019

  1. Development of functional beverages: The case of plant sterol-enriched milk-based fruit beverages

    Functional and Medicinal Beverages: Volume 11: The Science of Beverages (Elsevier), pp. 285-312

  2. Effect of a milk-based fruit beverage enriched with plant sterols and/or galactooligosaccharides in a murine chronic colitis model

    Foods, Vol. 8, Núm. 4

  3. Evaluation of the bioaccessibility of antioxidant bioactive compounds and minerals of four genotypes of Brassicaceae microgreens

    Foods, Vol. 8, Núm. 7

  4. Impact of processing on mineral bioaccessibility/bioavailability

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 209-239

2018

  1. Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

    Journal of Food Composition and Analysis, Vol. 68, pp. 3-15

  2. Effects of Plant Sterols or β-Cryptoxanthin at Physiological Serum Concentrations on Suicidal Erythrocyte Death

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 5, pp. 1157-1166