Publicacions en què col·labora amb BEATRIZ NAVAJAS PORRAS (20)

2024

  1. Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

    Antioxidants, Vol. 13, Núm. 1

  2. Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

    Food Bioscience, Vol. 59

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

  2. Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain

    Food and Chemical Toxicology, Vol. 177

  3. Effects of different foods and cooking methods on the gut microbiota: an in vitro approach

    Frontiers in Microbiology, Vol. 14

  4. Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition

    Nutrients, Vol. 15, Núm. 2

  5. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques

    Food Research International, Vol. 169

2022

  1. Asociación entre el potencial inflamatorio de la dieta y la salud maternofetal en mujeres del sureste de España

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 15-16

  2. Efecto de la microbiota intestinal de niños celiacos y sanos sobre la capacidad antioxidante total de diferentes alimentos de origen vegetal

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 11-12

  3. Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota

    Biomedicine and Pharmacotherapy, Vol. 148

  4. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

    Antioxidants, Vol. 11, Núm. 12

  5. The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children

    Nutrients, Vol. 14, Núm. 14

  6. The Intake of Antioxidant Capacity of Children Depends on Their Health Status

    Nutrients, Vol. 14, Núm. 19

2021

  1. An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality

    Nature Protocols, Vol. 16, Núm. 7, pp. 3186-3209

  2. Development of an unified food composition database for the european project “stance4health”

    Nutrients, Vol. 13, Núm. 12

  3. Effect of cooking methods on the antioxidant capacity of foods of animal origin submitted to in vitro digestion-fermentation

    Antioxidants, Vol. 10, Núm. 3, pp. 1-23

  4. Effect of freezing on gut microbiota composition and functionality for in vitro fermentation experiments

    Nutrients, Vol. 13, Núm. 7

  5. Green tea and its relation to human gut microbiome

    Molecules, Vol. 26, Núm. 13

2020

  1. Effect of cooking methods on the antioxidant capacity of plant foods submitted to in vitro digestion–fermentation

    Antioxidants, Vol. 9, Núm. 12, pp. 1-23

  2. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

    Food Chemistry, Vol. 325