Publicaciones en colaboración con investigadores/as de Estación Experimental del Zaidín (23)

2017

  1. Effects of dietary AGEs in the gut microbiota composition

    Dietary AGEs and their Role in Health and Disease (CRC Press), pp. 239-245

  2. 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

  3. 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

  4. Relationship between HMF intake and SMF formation in vivo: An animal and human study

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

2016

  1. Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

    Food Chemistry, Vol. 199, pp. 339-346

  2. 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

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

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

2015

  1. 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

  2. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties

    LWT - Food Science and Technology, Vol. 61, Núm. 1, pp. 12-18

2014

  1. 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

  2. Contribution of melanoidins to the antioxidant capacity of the Spanish diet

    Food Chemistry, Vol. 164, pp. 438-445

  3. Nutritional and physicochemical characteristic of commercial Spanish citrus juices

    Food Chemistry, Vol. 164, pp. 396-405

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 model Maillard compounds on bone characteristics and functionality

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 11, pp. 2816-2821

2011

  1. A physiologic approach to test the global antioxidant response of foods. the GAR method

    Food Chemistry, Vol. 129, Núm. 4, pp. 1926-1932

2010

  1. A combined procedure to evaluate the global antioxidant response of bread

    Journal of Cereal Science, Vol. 52, Núm. 2, pp. 239-246

  2. 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

  1. "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

  2. Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

    Food Research International, Vol. 42, Núm. 3, pp. 394-400

  3. Hydroxymethylfurfural in commercial biscuits marketed in Spain

    Journal of Food and Nutrition Research, Vol. 48, Núm. 1, pp. 14-19