JOSÉ ÁNGEL
RUFIÁN HENARES
CATEDRÁTICO DE UNIVERSIDAD
Cristina
Delgado Andrade
Publicaciones en las que colabora con Cristina Delgado Andrade (34)
2023
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Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164
2017
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Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects
Food Research International, Vol. 100, pp. 216-225
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Effects of dietary AGEs in the gut microbiota composition
Dietary AGEs and their Role in Health and Disease (CRC Press), pp. 239-245
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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
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Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products
Food Research International, Vol. 100, pp. 134-142
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Relationship between HMF intake and SMF formation in vivo: An animal and human study
Molecular Nutrition and Food Research, Vol. 61, Núm. 3
2016
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Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion
Food Chemistry, Vol. 199, pp. 339-346
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Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 8, pp. 1823-1830
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Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles
Journal of Food Composition and Analysis, Vol. 48, pp. 34-40
2015
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Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats
Food Chemistry, Vol. 183, pp. 283-290
2014
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Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats
Food Research International, Vol. 64, pp. 106-113
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Nutritional and physicochemical characteristic of commercial Spanish citrus juices
Food Chemistry, Vol. 164, pp. 396-405
2013
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Composition and functionality of bone affected by dietary glycated compounds
Food and Function, Vol. 4, Núm. 4, pp. 549-556
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Effects of model Maillard compounds on bone characteristics and functionality
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 11, pp. 2816-2821
2011
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A physiologic approach to test the global antioxidant response of foods. the GAR method
Food Chemistry, Vol. 129, Núm. 4, pp. 1926-1932
2010
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A combined procedure to evaluate the global antioxidant response of bread
Journal of Cereal Science, Vol. 52, Núm. 2, pp. 239-246
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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
2009
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"Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry"
Food Chemistry, Vol. 114, Núm. 1, pp. 93-99
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Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals
Food Research International, Vol. 42, Núm. 3, pp. 394-400
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Hydroxymethylfurfural in commercial biscuits marketed in Spain
Journal of Food and Nutrition Research, Vol. 48, Núm. 1, pp. 14-19