MIGUEL
NAVARRO ALARCÓN
CATEDRÁTICO DE UNIVERSIDAD
MANUEL
OLALLA HERRERA
CATEDRÁTICO DE UNIVERSIDAD
Publicaciones en las que colabora con MANUEL OLALLA HERRERA (19)
2018
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Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks
Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3597-3606
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Physicochemical, nutritional, and organoleptic characterization of a skimmed goat milk fermented with the probiotic strain lactobacillus plantarum C4
Nutrients, Vol. 10, Núm. 5
2017
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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
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Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk?
Food Chemistry, Vol. 187, pp. 314-321
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Influence of milk ultrafiltration on Ca, Mg, Zn and P levels in fermented goats' milk
Small Ruminant Research, Vol. 124, pp. 95-100
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Phenolic compounds and antioxidant activity of Spanish commercial grape juices
Journal of Food Composition and Analysis, Vol. 38, pp. 19-26
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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
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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
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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
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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
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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.: Vol. 1 (Editorial Universidad de Granada), pp. 321-330
2011
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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
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Perfil del farmacéutico en el ámbito de la nutrición a nivel europeo
Ars pharmaceutica, Vol. 51, Núm. 1, pp. 435-442
2009
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Nitrogen fractions of Andalusian goat milk compared to similar types of commercial milk
Food Chemistry, Vol. 113, Núm. 3, pp. 835-838
2007
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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
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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
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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
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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
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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