Publications (63) Publications in which a researcher has participated View referenced research data.

filter_list Food Science

2024

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

    Nutrients , Vol. 16, Núm. 22

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

    Food Research International, Vol. 197

2023

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

    Foods, Vol. 12, Núm. 16

  2. Metabolomic-Based Studies of the Intake of Virgin Olive Oil: A Comprehensive Review

    Metabolites, Vol. 13, Núm. 4

  3. Milk and dairy products

    Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition (Elsevier), pp. 479-491

  4. Nutrigenomics

    Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition (Elsevier), pp. 197-208

  5. Olive Oil and Other Oils as a Part of Traditional Diets and Bioactive Compounds for Cardioprotection

    Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease (CRC Press), pp. 35-48

  6. Pantothenic acid

    Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition (Elsevier), pp. 340-345

  7. Protectins, resolvins and maresins

    Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition (Elsevier), pp. 209-214

  8. Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

    Journal of Food Science, Vol. 88, Núm. 7, pp. 2968-2983

2022

  1. Dietary Intake, Nutritional Adequacy, and Food Sources of Selected Antioxidant Minerals and Vitamins; and Their Relationship with Personal and Family Factors in Spanish Children Aged 1 to <10 Years: Results from the EsNuPI Study

    Nutrients, Vol. 14, Núm. 19

  2. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  3. Intake of slow-digesting carbohydrates is related to changes in the microbiome and its functional pathways in growing rats with obesity induced by diet

    Frontiers in Nutrition, Vol. 9

2021

  1. Assessment of the phytochemical and nutrimental composition of dark chia seed (Salvia hispánica l.)

    Foods, Vol. 10, Núm. 12

  2. Dietary intake, nutritional adequacy, and food sources of protein and relationships with personal and family factors in spanish children aged one to < 10 years: Findings of the esnupi study

    Nutrients, Vol. 13, Núm. 4

  3. Effects of whole‐grain and sugar content in infant cereals on gut microbiota at weaning: A randomized trial

    Nutrients, Vol. 13, Núm. 5

  4. From green technology to functional olive oils: Assessing the best combination of olive tree-related extracts with complementary bioactivities

    Antioxidants, Vol. 10, Núm. 2, pp. 1-14

  5. In vitro examination of antibacterial and immunomodulatory activities of cinnamon, white thyme, and clove essential oils

    Journal of Functional Foods, Vol. 81

  6. Nutritional importance of selected fresh fishes, shrimps and mollusks to meet compliance with nutritional guidelines of N-3 LC-Pufa intake in Spain

    Nutrients, Vol. 13, Núm. 2, pp. 1-14

  7. Posicionamiento sobre la definición de azúcares añadidos y su declaración en el etiquetado de los productos alimenticios en España

    Nutricion hospitalaria, Vol. 38, Núm. 3, pp. 645-660