Publicaciones en las que colabora con JESÚS MARÍA PORRES FOULQUIE (23)

2014

  1. Synthesis of [ 77 Se]-methylselenocysteine when preparing sauerkraut in the presence of [ 77 Se]-selenite. Metabolic transformation of [ 77 Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS

    Analytical and Bioanalytical Chemistry, Vol. 406, Núm. 30, pp. 7949-7958

2013

  1. Cambios en parámetros metabólicos inducidos por la administración aguda de canabinoides (CBD, THC) en un modelo experimental de rata deficiente en vitamina A inducido por la dieta

    Nutricion Hospitalaria, Vol. 28, Núm. 3, pp. 857-867

2009

  1. Influence of intracerebroventricular or intraperitoneal administration of cannabinoid receptor agonist (WIN 55,212-2) and inverse agonist (AM 251) on the regulation of food intake and hypothalamic serotonin levels

    British Journal of Nutrition, Vol. 101, Núm. 10, pp. 1569-1578

2008

  1. Effects of hydroalcoholic α-galactoside extraction and phytase supplementation on the nutritive utilization of manganese, iron, zinc and potassium from lupin (Lupinus albus var. multolupa)-based diets in growing rats

    Food Chemistry, Vol. 109, Núm. 3, pp. 554-563

2007

  1. Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

    European Food Research and Technology, Vol. 226, Núm. 1-2, pp. 105-111

  2. Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 7, pp. 1356-1363

  3. Improvement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid

    Food Chemistry, Vol. 103, Núm. 3, pp. 944-951

  4. Improvement of iron availability from phytase-treated Pisum sativum, L. flour

    Food Chemistry, Vol. 103, Núm. 2, pp. 389-395

  5. Nitrogen fractions and mineral content in different lupin species (Lupinus albus, Lupinus angustifolius, and Lupinus luteus). Changes induced by the α-galactoside extraction process

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 18, pp. 7445-7452

  6. Nutritional value

    Lentil: An Ancient Crop for Modern Times (Springer Netherlands), pp. 47-93

2006

  1. Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods

    International Journal of Food Science and Technology, Vol. 41, Núm. 6, pp. 618-626

  2. Nutritional evaluation of protein, phosphorus, calcium, and magnesium bioavailability from lupin (Lupinus albus var. multolupa)-based diets in growing rats: Effect of α-galactoside oligosaccharide extraction and phytase supplementation

    British Journal of Nutrition, Vol. 95, Núm. 6, pp. 1102-1111

2005

  1. Effects of germination on the composition and nutritive value of proteins in Pisum sativum, L

    Food Chemistry, Vol. 93, Núm. 4, pp. 671-679

  2. Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

    Nutrition, Vol. 21, Núm. 2, pp. 230-239

  3. Nutritional potential of raw and free α-galactosides lupin (Lupinus albus Var. multolupa) seed flours. Effect of phytase treatment on nitrogen and mineral dialyzability

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 8, pp. 3088-3094

2004

  1. Bioavailability of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and cooked, in growing rats

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 12, pp. 1514-1520

  2. Bioavailability of phytic acid-phosphorus and magnesium from lentils (Lens culinaris m.) in growing rats: Influence of thermal treatment and vitamin-mineral supplementation

    Nutrition, Vol. 20, Núm. 9, pp. 794-799

2003

  1. Effect of heat treatment and mineral and vitamin supplementation on the nutritive use of protein and calcium from lentils (Lens culinaris M.) in growing rats

    Nutrition, Vol. 19, Núm. 5, pp. 451-456

  2. Effect of natural and controlled fermentation on chemical composition and nutrient dialyzability from beans (Phaseolus vulgaris L.)

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 17, pp. 5144-5149

  3. Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 8, pp. 2415-2420