Publications (121) Publications in which a researcher has participated View referenced research data.

filter_list Food Science

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

    Antioxidants, Vol. 13, Núm. 4

  3. 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

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

    Food Research International, Vol. 197

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

    Nutrients, Vol. 16, Núm. 1

  6. 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

  7. Functional Olive Oil Production via Emulsions: Evaluation of Phenolic Encapsulation Efficiency, Storage Stability, and Bioavailability

    Nutrients , Vol. 16, Núm. 22

  8. 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

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

    Foods, Vol. 13, Núm. 10

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

    Foods, Vol. 13, Núm. 2

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

    Food Bioscience, Vol. 59

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

    Food Research International, Vol. 197

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

    Foods, Vol. 12, Núm. 16

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

    Food Research International, Vol. 172

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

    Food Research International, Vol. 167

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

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

  6. 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

  7. 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