Publications (180) JOSÉ ÁNGEL RUFIÁN HENARES publications

2024

  1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

    Food Bioscience, Vol. 61

  2. BN-BacArena: Bayesian network extension of BacArena for the dynamic simulation of microbial communities

    Bioinformatics, Vol. 40, Núm. 5

  3. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

    Antioxidants, Vol. 13, Núm. 4

  4. Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial

    Agronomy, Vol. 14, Núm. 9

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

    Antioxidants, Vol. 13, Núm. 1

  6. Editorial: Personalized nutrition and gut microbiota: current and future directions

    Frontiers in Nutrition

  7. Evaluation of Polyphenol Intake in Pregnant Women from South-Eastern Spain and the Effect on Anthropometric Measures at Birth and Gestational Age

    Nutrients , Vol. 16, Núm. 18

  8. How Different Are the Influences of Mediterranean and Japanese Diets on the Gut Microbiome?

    Endocrine, Metabolic and Immune Disorders - Drug Targets, Vol. 24, Núm. 15, pp. 1733-1745

  9. Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communities

    Food and Function, Vol. 15, Núm. 5, pp. 2751-2759

  10. Improved nutritional and antioxidant properties of black soldier fly larvae reared on spent coffee grounds and blood meal by-products

    Food Research International, Vol. 196

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

    Food Bioscience, Vol. 59

  12. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

    Foods, Vol. 13, Núm. 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

  2. Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements

    Molecules (Basel, Switzerland), Vol. 28, Núm. 6

  3. 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

  4. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content

    Food Research International, Vol. 166

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

    Frontiers in Microbiology, Vol. 14

  6. Elucidating the structure of melanoidins derived from biscuits: A preliminary study

    Food Chemistry, Vol. 419

  7. Evaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extracts

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 38, pp. 13988-13999

  8. Spent coffee grounds as feedstock for the production of biosurfactants and the improved recovery of melanoidins

    World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 9