Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2022

  1. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

    Journal of Food Composition and Analysis, Vol. 107

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

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

2010

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

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