Publicaciones en las que colabora con Rosaura Farré Rovira (105)

2012

  1. Minerals

    Handbook of Analysis of Active Compounds in Functional Foods (CRC Press), pp. 689-722

2011

  1. Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages

    Journal of Food Composition and Analysis, Vol. 24, Núm. 1, pp. 87-94

2010

  1. Aditivos alimentarios

    Tratado de nutrición (Editorial Médica Panamericana), pp. 429-452

  2. Effects of phytosterol ester-enriched low-fat milk on serum lipoprotein profile in mildly hypercholesterolaemic patients are not related to dietary cholesterol or saturated fat intake

    British Journal of Nutrition, Vol. 104, Núm. 7, pp. 1018-1025

2009

  1. Impact of fruit beverage consumption on the antioxidant status in healthy women

    Annals of Nutrition and Metabolism, Vol. 54, Núm. 1, pp. 35-42

  2. In vitro bioaccessibility of iron and zinc in fortified fruit beverages

    International Journal of Food Science and Technology, Vol. 44, Núm. 6, pp. 1088-1092

  3. Minerals and Trace Elements

    Handbook of Dairy Foods Analysis (CRC Press), pp. 543-577

2008

  1. Antioxidant capacity of infant fruit beverages; influence of storage and in vitro gastrointestinal digestion

    Nutricion Hospitalaria, Vol. 23, Núm. 6, pp. 547-553

  2. Antioxidant effect derived from bioaccessible fractions of fruit beverages against H2O2-induced oxidative stress in Caco-2 cells

    Food Chemistry, Vol. 106, Núm. 3, pp. 1180-1187

  3. Antioxidant effect of casein phosphopeptides compared with fruit beverages supplemented with skimmed milk against H2O2-induced oxidative stress in Caco-2 cells

    Food Research International, Vol. 41, Núm. 7, pp. 773-779

  4. As2O3-induced oxidative stress and cycle progression in a human intestinal epithelial cell line (Caco-2)

    Toxicology in Vitro, Vol. 22, Núm. 2, pp. 444-449

  5. Iron bioavailability in fortified fruit beverages using ferritin synthesis by Caco-2 cells

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 18, pp. 8699-8703

  6. Minerals and trace elements

    Handbook of Muscle Foods Analysis (CRC Press), pp. 441-463

  7. Vitamins

    Handbook of Processed Meats and Poultry Analysis (CRC Press), pp. 291-326

2007

  1. Availability of iron from milk-based formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialysability) and uptake and transport by Caco-2 cells

    Food Chemistry, Vol. 102, Núm. 4, pp. 1296-1303

  2. Bioaccessibility and transport by Caco-2 cells of organoarsenical species present in seafood

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 14, pp. 5892-5897

  3. Calcium, iron, zinc and copper transport and uptake by Caco-2 cells in school meals: Influence of protein and mineral interactions

    Food Chemistry, Vol. 100, Núm. 3, pp. 1085-1092

  4. Ferritin synthesis by Caco-2 cells as an indicator of iron bioavailability: Application to milk-based infant formulas

    Food Chemistry, Vol. 102, Núm. 3, pp. 925-931

2006

  1. Bioavailability of zinc from infant foods by in vitro methods (solubility, dialyzability and uptake and transport by Caco-2 cells)

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 6, pp. 971-978

  2. Calcium, iron and zinc uptakes by Caco-2 cells from white beans and effect of cooking

    International Journal of Food Sciences and Nutrition, Vol. 57, Núm. 3-4, pp. 190-197