Publicaciones en las que colabora con Cristina Delgado Andrade (31)

2024

  1. Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

    Antioxidants, Vol. 13, Núm. 1

2020

  1. The Mediterranean diet and mineral composition

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 151-163

2017

  1. Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

    Foods, Vol. 6, Núm. 1, pp. 1-14

2016

  1. Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles

    Journal of Food Composition and Analysis, Vol. 48, pp. 34-40

2014

  1. Maillard product consumption and nitrogen digestibility in young and adult rats

    Czech Journal of Food Sciences, Vol. 32, Núm. 2, pp. 164-168

  2. Maillard reaction products modulate gut microbiota composition in adolescents

    Molecular Nutrition and Food Research, Vol. 58, Núm. 7, pp. 1552-1560

2013

  1. Composition and functionality of bone affected by dietary glycated compounds

    Food and Function, Vol. 4, Núm. 4, pp. 549-556

  2. Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats

    Food and Function, Vol. 4, Núm. 7, pp. 1016-1022

2012

  1. Assessment of acrylamide intake of Spanish boys aged 11-14 years consuming a traditional and balanced diet

    LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 16-22

  2. Dietary protein excess does not influence calcium and phosphorus absorption and retention in Iberian pigs growing from 50 to 100 kg body weight

    Journal of Animal Science, Vol. 90, Núm. SUPPL4, pp. 167-169

  3. Study of the urinary and faecal excretion of Ne-carboxymethyllysine in young human volunteers

    Amino Acids, Vol. 43, Núm. 2, pp. 595-602

2011

  1. Effects of Maillard reaction products from glucose-lysine model systems on oxidative stress markers and against oxidative induction by hydrogen peroxide in Caco-2 cells

    Journal of Food and Nutrition Research, Vol. 50, Núm. 4, pp. 237-248

  2. Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescent mice

    Nutrition, Vol. 27, Núm. 1, pp. 86-91

2010

  1. Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies

    Journal of Dairy Science, Vol. 93, Núm. 12, pp. 5635-5643

  2. Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

    Food Chemistry, Vol. 122, Núm. 1, pp. 145-153

  3. Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 5, pp. 898-905

  4. Maillard reaction products profile and intake from Spanish typical dishes

    Food Research International, Vol. 43, Núm. 5, pp. 1304-1311

  5. Nε-Carboxymethyllysine: It's origin in selected foods and its urinary and faecal excretion in healthy humans'

    The Maillard Reaction: Interface Between Aging, Nutrition and Metabolism

2009

  1. Intake of Maillard reaction products reduces iron bioavailability in male adolescents

    Molecular Nutrition and Food Research, Vol. 53, Núm. 12, pp. 1551-1560

2008

  1. Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells

    Food and Chemical Toxicology, Vol. 46, Núm. 5, pp. 1600-1607