Publications en collaboration avec des chercheurs 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