Publicaciones (158) Publicaciones en las que ha participado algún/a investigador/a

2024

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

    Nutrients, Vol. 16, Núm. 6

  2. 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

  3. 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

  4. 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

  5. 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

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

    Nutrients, Vol. 16, Núm. 1

  7. 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

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

    Foods, Vol. 13, Núm. 2

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

    Food Bioscience, Vol. 59

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

  3. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  4. Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used

    Food Research International, Vol. 172

  5. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer

    Food Research International, Vol. 167

  6. Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements

    Molecules (Basel, Switzerland), Vol. 28, Núm. 6

  7. Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain

    Food and Chemical Toxicology, Vol. 177

  8. Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts

    Plants, Vol. 12, Núm. 13

  9. Effect of a personalized nutritional intervention program on nutritional status, quality of life and mortality in hemodialysis patients

    Nutricion Hospitalaria, Vol. 40, Núm. 6, pp. 1229-1235

  10. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content

    Food Research International, Vol. 166

  11. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation

    Food Chemistry, Vol. 418