CONTROL DE CALIDAD ANALIT.Y TOXIC.DE ALIM.Y BEBIDA
ANYS
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Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublikationen in Zusammenarbeit mit Forschern von Instituto de Ciencia y Tecnología de Alimentos y Nutrición (9)
2023
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Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164
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Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
Foods, Vol. 12, Núm. 6
2017
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Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects
Food Research International, Vol. 100, pp. 216-225
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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
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Healthy properties of green and white teas: An update
Food and Function, Vol. 8, Núm. 8, pp. 2650-2662
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High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6452-6459
2013
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Composition and functionality of bone affected by dietary glycated compounds
Food and Function, Vol. 4, Núm. 4, pp. 549-556
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Effects of model Maillard compounds on bone characteristics and functionality
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 11, pp. 2816-2821
2012
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Reactivity of acrylamide with coffee melanoidins in model systems
LWT - Food Science and Technology, Vol. 45, Núm. 2, pp. 198-203