Publicaciones en las que colabora con MANUEL OLALLA HERRERA (19)

2018

  1. Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3597-3606

  2. Physicochemical, nutritional, and organoleptic characterization of a skimmed goat milk fermented with the probiotic strain lactobacillus plantarum C4

    Nutrients, Vol. 10, Núm. 5

2017

  1. Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: Activity and physicochemical property relationship of the peptide components

    Food and Function, Vol. 8, Núm. 8, pp. 2783-2791

2015

  1. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk?

    Food Chemistry, Vol. 187, pp. 314-321

  2. Influence of milk ultrafiltration on Ca, Mg, Zn and P levels in fermented goats' milk

    Small Ruminant Research, Vol. 124, pp. 95-100

  3. Phenolic compounds and antioxidant activity of Spanish commercial grape juices

    Journal of Food Composition and Analysis, Vol. 38, pp. 19-26

  4. Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milks

    Food Chemistry, Vol. 188, pp. 234-239

  5. Ultrafiltration of skimmed goat milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn

    Journal of Dairy Science, Vol. 98, Núm. 11, pp. 7628-7634

2013

  1. The probiotic bacterial strain lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk

    Biological Trace Element Research, Vol. 151, Núm. 2, pp. 307-314

2012

  1. Duplicate portion sampling combined with spectrophotometric analysis affords the most accurate results when assessing daily dietary phosphorus intake

    Nutrition Research, Vol. 32, Núm. 8, pp. 573-580

  2. Planificación del estudio de viabilidad en ciencia y tecnología de los alimentos. Coordinación de actividades multidisciplinares académicamente dirigidas (PID 08-64)

    Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 321-330

2011

  1. Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture

    Food Chemistry, Vol. 129, Núm. 3, pp. 1126-1131

2010

  1. Perfil del farmacéutico en el ámbito de la nutrición a nivel europeo

    Ars pharmaceutica, Vol. 51, Núm. 1, pp. 435-442

2009

  1. Nitrogen fractions of Andalusian goat milk compared to similar types of commercial milk

    Food Chemistry, Vol. 113, Núm. 3, pp. 835-838

2007

  1. Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: Nutritional supply

    Food Additives and Contaminants, Vol. 24, Núm. 7, pp. 685-694

2006

  1. Longitudinal study of serum zinc and copper levels in hemodialysis patients and their relation to biochemical markers

    Biological Trace Element Research, Vol. 113, Núm. 3, pp. 209-222

2004

  1. Nutritional Study of Copper and Zinc in Grapes and Commercial Grape Juices from Spain

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 9, pp. 2715-2720

2002

  1. Influence of pH and industrial activity on total zinc concentrations in agricultural soils, sewage sludges, and beach sands: Relationship with plant (Saccharum officinarum) availability

    Bulletin of Environmental Contamination and Toxicology, Vol. 68, Núm. 2, pp. 224-229

2001

  1. Study of vanillin, syringaldehyde and gallic acid content in oak wood and wine spirit mixtures: influence of heat treatment and chip size

    Journal of wine research, Vol. 12, Núm. 3, pp. 175-182