Publicaciones (64) Publicaciones de RAFAEL JESÚS GIMÉNEZ MARTÍNEZ

2024

  1. Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves

    Foods, Vol. 13, Núm. 2

2023

  1. Effect of a personalized nutritional intervention program on nutritional status, quality of life and mortality in hemodialysis patients

    Nutricion Hospitalaria, Vol. 40, Núm. 6, pp. 1229-1235

  2. Levels of Bisphenol A and its analogs in nails, saliva, and urine of children: a case control study

    Frontiers in Nutrition, Vol. 10

2022

  1. Interacciones entre alimentos y medicamentos: optimizar el tratamiento farmacológico

    Lo que debes saber sobre medicamentos y salud (Grupo Planeta), pp. 325-333

  2. Nutrición parenteral suplementada en el final de la vida: consideraciones nutricionales y tecnológicas

    Ars pharmaceutica, Vol. 63, Núm. 4, pp. 355-371

  3. The impact of nutritional status on health-related quality of life in hemodialysis patients

    Scientific Reports, Vol. 12, Núm. 1

2021

  1. Artichoke by-products as natural source of phenolic food ingredient

    Applied Sciences (Switzerland), Vol. 11, Núm. 9

  2. 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

  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. Tutorgrados 2.0, an innovative project oriented to students with educational needs

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 3379-3385

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

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. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

    Food Chemistry, Vol. 248, pp. 111-118

  3. 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

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. Doble carga de malnutrición en escolares urbanos y rurales de Guatemala

    Nutricion Hospitalaria, Vol. 33, Núm. 2, pp. 345-350

  3. Double burden of malnutrition in rural and urban guatemalan schoolchildren

    Nutricion Hospitalaria, Vol. 33, Núm. 2, pp. 345-350

2015

  1. A pilot duplicate diet study on manganese, selenium and chromium intakes in institutionalised children and adolescents from Guatemala

    British Journal of Nutrition, Vol. 114, Núm. 10, pp. 1604-1611

  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