Publicaciones (169) Publicaciones en las que ha participado algún/a investigador/a Ver datos de investigación referenciados.

2024

  1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

    Food Bioscience, Vol. 61

  2. Association of Dietary Patterns with Cardiovascular Disease Risk Factors in Mexican Adults: Insights from a Cross-Sectional Descriptive Study

    Nutrients, Vol. 16, Núm. 6

  3. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

    Antioxidants, Vol. 13, Núm. 4

  4. Chronic melatonin treatment improves obesity by inducing uncoupling of skeletal muscle SERCA-SLN mediated by CaMKII/AMPK/PGC1α pathway and mitochondrial biogenesis in female and male Zücker diabetic fatty rats

    Biomedicine and Pharmacotherapy, Vol. 172

  5. Corrigendum to “Chronic melatonin treatment improves obesity by inducing uncoupling of skeletal muscle SERCA-SLN mediated by CaMKII/AMPK/PGC1α pathway and mitochondrial biogenesis in female and male Zücker diabetic fatty rats” [Biomed. Pharmacother. 172 (2024) 116314] (Biomedicine & Pharmacotherapy (2024) 172, (S0753332224001951), (10.1016/j.biopha.2024.116314))

    Biomedicine and Pharmacotherapy

  6. Corrigendum to “Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion” [Food Chemistry Volume 434 (2024) 137325] (Food Chemistry (2024) 434, (S030881462301943X), (10.1016/j.foodchem.2023.137325))

    Food Chemistry

  7. Design of experiments for green and GRAS solvent extraction of phenolic compounds from food industry by-products - A systematic review

    TrAC - Trends in Analytical Chemistry, Vol. 171

  8. Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

    Food Research International, Vol. 197

  9. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

  10. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production

    Foods, Vol. 13, Núm. 7

  11. Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion

    Food Chemistry, Vol. 434

  12. Knowledge, attitude, and practices of restaurant and foodservice personnel in food allergy. A systematic review and meta-analysis

    Heliyon, Vol. 10, Núm. 13

  13. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

    Foods, Vol. 13, Núm. 14

  14. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process

    Foods, Vol. 13, Núm. 10

  15. Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves

    Foods, Vol. 13, Núm. 2

  16. Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

    Food Bioscience, Vol. 59

  17. Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions

    Food Research International, Vol. 197

  18. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

    Foods, Vol. 13, Núm. 8

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

  2. Application of pressurized liquid extraction to grape by-products as a circular economy model to provide phenolic compounds enriched ingredient

    Journal of Cleaner Production, Vol. 402