Publicaciones en colaboración con investigadores/as de Estación Experimental del Zaidín (33)

2019

  1. Assessing the dietary intake of calcium, magnesium, iron, zinc and copper in institutionalised children and adolescents from Guatemala. Contribution of nutritional supplements

    Journal of Trace Elements in Medicine and Biology, Vol. 53, pp. 91-97

2017

  1. Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

    LWT - Food Science and Technology, Vol. 75, pp. 466-472

  2. Effects of dietary AGEs in the gut microbiota composition

    Dietary AGEs and their Role in Health and Disease (CRC Press), pp. 239-245

  3. Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

    Foods, Vol. 6, Núm. 1, pp. 1-14

  4. Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products

    Food Research International, Vol. 100, pp. 134-142

  5. Relationship between HMF intake and SMF formation in vivo: An animal and human study

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

2016

  1. Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

    Food Chemistry, Vol. 199, pp. 339-346

  2. Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats

    Food and Function, Vol. 7, Núm. 1, pp. 164-170

  3. Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils. Role of polyphenols and tocopherols

    Journal of AOAC International, Vol. 99, Núm. 2, pp. 489-494

  4. Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?

    European Journal of Nutrition, Vol. 55, Núm. 3, pp. 1225-1233

  5. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 8, pp. 1823-1830

  6. Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles

    Journal of Food Composition and Analysis, Vol. 48, pp. 34-40

2015

  1. A pilot duplicate diet study on manganese, selenium and chromium intakes in institutionalised children and adolescents from Guatemala

    British Journal of Nutrition, Vol. 114, Núm. 10, pp. 1604-1611

  2. Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

    Food Chemistry, Vol. 188, pp. 496-503

  3. Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats

    Food Chemistry, Vol. 183, pp. 283-290

  4. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties

    LWT - Food Science and Technology, Vol. 61, Núm. 1, pp. 12-18

2014

  1. Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats

    Food Research International, Vol. 64, pp. 106-113

  2. Characterization of fatty acid profile of argan oil and other edible vegetable oils by gas chromatography and discriminant analysis

    Journal of Chemistry, Vol. 2014

  3. Consumption of model Maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in rats

    International Journal for Vitamin and Nutrition Research, Vol. 83, Núm. 4, pp. 246-253

  4. Contribution of melanoidins to the antioxidant capacity of the Spanish diet

    Food Chemistry, Vol. 164, pp. 438-445