MANUEL
OLALLA HERRERA
CATEDRÁTICO DE UNIVERSIDAD
RAFAEL JESÚS
GIMÉNEZ MARTÍNEZ
PROFESOR TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con RAFAEL JESÚS GIMÉNEZ MARTÍNEZ (31)
2021
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Differences in the phenolic profile by uplc coupled to high resolution mass spectrometry and antioxidant capacity of two diospyros kaki varieties
Antioxidants, Vol. 10, Núm. 1, pp. 1-19
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Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Food Research International, Vol. 141
2019
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
2016
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Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils. Role of polyphenols and tocopherols
Journal of AOAC International, Vol. 99, Núm. 2, pp. 489-494
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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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
2014
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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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
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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
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
2003
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Mineral content in legumes and nuts: Contribution to the Spanish dietary intake
Science of the Total Environment, Vol. 308, Núm. 1-3, pp. 1-14
2002
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Ascorbic acid in diet supplements: Loss in the manufacturing process and storage
International Journal of Food Sciences and Nutrition, Vol. 53, Núm. 6, pp. 509-518