Publicacions en col·laboració amb investigadors/es de Estación Experimental del Zaidín (9)

2022

  1. Carbohydrates digestibility and faecal microbiota composition in rats fed diets based on raw or fermented Vigna unguiculata seed meal as the only protein source

    Food Chemistry Advances, Vol. 1

2020

  1. Natural fermentation of cowpea (Vigna unguiculata) flour improves the nutritive utilization of indispensable amino acids and phosphorus by growing rats

    Nutrients, Vol. 12, Núm. 8, pp. 1-19

2015

  1. Co-inoculation of Halomonas maura and Ensifer meliloti to improve alfalfa yield in saline soils

    Applied Soil Ecology, Vol. 87, pp. 81-86

  2. Medicago sativa L: Mejora y nuevos aspectos de su valor nutritivo y funcional por coinoculación bacteriana

    Nutricion Hospitalaria, Vol. 32, Núm. 6, pp. 2741-2748

2008

  1. The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents. In vitro and in vivo comparative study

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 7, pp. 1245-1252

2006

  1. Dietary calcium utilization among a group of Spanish boys aged 11-14 years on their usual diets

    Journal of Physiology and Biochemistry, Vol. 62, Núm. 1, pp. 9-16

  2. Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11-14 y

    American Journal of Clinical Nutrition, Vol. 83, Núm. 5, pp. 1082-1088

2003

  1. Effects of Lifestyle Modification and Lipid Intake Variations on Patients with Peripheral Vascular Disease

    International Journal for Vitamin and Nutrition Research, Vol. 73, Núm. 5, pp. 389-398

2002

  1. Digestive utilisation of protein and amino acids from raw and heated lentils by growing rats

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 14, pp. 1740-1747