Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (8)

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

2017

  1. Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects

    Food Research International, Vol. 100, pp. 216-225

  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. Healthy properties of green and white teas: An update

    Food and Function, Vol. 8, Núm. 8, pp. 2650-2662

  4. High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6452-6459

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

2012

  1. Reactivity of acrylamide with coffee melanoidins in model systems

    LWT - Food Science and Technology, Vol. 45, Núm. 2, pp. 198-203