Publicacións (63) Publicacións de MANUEL OLALLA HERRERA

2021

  1. 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

  2. Protein profile and simulated digestive behavior of breast milk from overweight and normal weight mothers

    Foods, Vol. 10, Núm. 4

  3. 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

2020

  1. Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

    LWT, Vol. 128

2019

  1. A comparison of changes in the fatty acid profile of human milk of Spanish lactating women during the first month of lactation using gas chromatography-mass spectrometry. A comparison with infant formulas

    Nutrients, Vol. 11, Núm. 12

  2. Changes in the antioxidant properties of extra virgin olive oil after cooking typical mediterranean vegetables

    Antioxidants, Vol. 8, Núm. 8

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

  2. Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

    LWT - Food Science and Technology, Vol. 75, pp. 466-472

2016

  1. 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

  2. Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles

    Journal of Food Composition and Analysis, Vol. 48, pp. 34-40

2015

  1. Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

    Food Chemistry, Vol. 188, pp. 496-503

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

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

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

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

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

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

  5. 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

  6. 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

  1. Characterization of fatty acid profile of argan oil and other edible vegetable oils by gas chromatography and discriminant analysis

    Journal of Chemistry, Vol. 2014

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