Publications by the researcher in collaboration with SILVIA PASTORIZA DE LA CUEVA (12)

2025

  1. Levels of toxic metals in Dutch cucumbers biofortified (Fe–Zn) with chemically-modified spent coffee grounds

    Chemosphere, Vol. 385

  2. Nutritional (mineral content and antioxidant capacity) and organoleptic characterization of lettuce grown in soil amended with blood meal and its hydrolyzate

    Applied Food Research, Vol. 5, Núm. 1

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

    Antioxidants, Vol. 13, Núm. 4

  3. Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

    Food Research International, Vol. 197

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

    Food Bioscience, Vol. 59

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

    Foods, Vol. 13, Núm. 8

2023

  1. 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

2021

  1. Spent coffee grounds as a source of smart biochelates to increase Fe and Zn levels in lettuces

    Journal of Cleaner Production, Vol. 328

2020

  1. Phytotoxicity and chelating capacity of spent coffee grounds: Two contrasting faces in its use as soil organic amendment

    Science of the Total Environment, Vol. 717

2019

  1. Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers

    Food Chemistry, Vol. 282, pp. 1-8

2018

  1. Use of iso 5495:2009 to determine sensory preferences of consumers of spanish red wines with designation of origin

    American Journal of Enology and Viticulture, Vol. 69, Núm. 4, pp. 334-341