MIGUEL NAVARRO ALARCÓN-rekin lankidetzan egindako argitalpenak (16)

2024

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

    Antioxidants, Vol. 13, Núm. 4

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

    Food Bioscience, Vol. 59

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

    Foods, Vol. 13, Núm. 8

2023

  1. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques

    Food Research International, Vol. 169

2021

  1. Spent coffee grounds as a source of smart biochelates to increase Fe and Zn levels in lettuces

    Journal of Cleaner Production, Vol. 328

2020

  1. Phytotoxicity and chelating capacity of spent coffee grounds: Two contrasting faces in its use as soil organic amendment

    Science of the Total Environment, Vol. 717

2019

  1. Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers

    Food Chemistry, Vol. 282, pp. 1-8

2018

  1. Melatonin increases magnesium concentrations in white adipose tissue and pancreas of diabetic obese rats

    Journal of Functional Foods, Vol. 48, pp. 167-172

  2. Use of iso 5495:2009 to determine sensory preferences of consumers of spanish red wines with designation of origin

    American Journal of Enology and Viticulture, Vol. 69, Núm. 4, pp. 334-341

2017

  1. Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: Activity and physicochemical property relationship of the peptide components

    Food and Function, Vol. 8, Núm. 8, pp. 2783-2791

2016

  1. Ulcerative colitis and Crohn’s disease are associated with decreased serum selenium concentrations and increased cardiovascular risk

    Nutrients, Vol. 8, Núm. 12

2015

  1. Phenolic compounds and antioxidant activity of Spanish commercial grape juices

    Journal of Food Composition and Analysis, Vol. 38, pp. 19-26

  2. Titulación conjunta de grado en nutrición humana y dietética y ciencia y tecnología de los alimentos (PID 12-132)

    Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 324-337

2012

  1. Planificación del estudio de viabilidad en ciencia y tecnología de los alimentos. Coordinación de actividades multidisciplinares académicamente dirigidas (PID 08-64)

    Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 321-330

2010

  1. PTH increases jaw mineral density in a rabbit model of osteoporosis

    Journal of Dental Research, Vol. 89, Núm. 4, pp. 360-365

  2. Perfil del farmacéutico en el ámbito de la nutrición a nivel europeo

    Ars pharmaceutica, Vol. 51, Núm. 1, pp. 435-442