Publications in collaboration with researchers from Instituto de la Grasa (79)

2024

  1. Absolute chlorophyll composition of commercial green food colorants and coloring foodstuff by HPLC-ESI-QTOF-MS/MS: Copper chlorophyllins

    Food Chemistry, Vol. 436

2023

  1. Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins

    Food Chemistry, Vol. 415

  2. Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

    Frontiers in Nutrition, Vol. 10

  3. Mechanisms for the interaction of the milk fat globule membrane with the plasma membrane of gut epithelial cells

    Food Research International, Vol. 173

  4. Microalgal carotenoids for food and feed applications

    Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability (Elsevier), pp. 133-145

2022

  1. Milk lipids and their nutritional importance

    Bioactive Lipids (Elsevier), pp. 269-295

2021

  1. An integrative approach of an in vitro measurement of the digestibility of triacylglycerols of human milk

    Molecules, Vol. 26, Núm. 7

  2. Metabolomics of chlorophylls and carotenoids: Analytical methods and metabolome-based studies

    Antioxidants, Vol. 10, Núm. 10

  3. The color of greater flamingo feathers fades when no cosmetics are applied

    Ecology and Evolution, Vol. 11, Núm. 20, pp. 13773-13779

2020

  1. Accomplished High-Resolution Metabolomic and Molecular Studies Identify New Carotenoid Biosynthetic Reactions in Cyanobacteria

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 22, pp. 6212-6220

  2. Acquisition of Mass Spectrometry Data of Carotenoids: A Focus on Big Data Management

    Methods in molecular biology (Clifton, N.J.), Vol. 2083, pp. 135-144

  3. Analytical protocols in carotenoid analysis

    Pigments from Microalgae Handbook (Springer International Publishing), pp. 151-178

  4. Carotenoids and chlorophylls as antioxidants

    Antioxidants, Vol. 9, Núm. 6, pp. 1-39

  5. Effect of gestational age (preterm or full term) on lipid composition of the milk fat globule and its membrane in human colostrum

    Journal of Dairy Science, Vol. 103, Núm. 9, pp. 7742-7751

  6. HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion

    Food Chemistry, Vol. 321

  7. In Vitro Digestion for Control and Monitoring of Food Effects in Relation to Micellarization Index of Carotenoids

    Methods in molecular biology (Clifton, N.J.), Vol. 2083, pp. 375-386

  8. Profile of Chlorophyll Catabolites in Senescent Leaves of Epipremnun aureum Includes a Catabolite Esterified with Hydroxytyrosol 1-O-Glucoside

    Journal of Natural Products, Vol. 83, Núm. 4, pp. 873-880

2019

  1. CHAPTER 14: In Vitro Digestion Protocols: The Benchmark for Estimation of in Vivo Data

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 421-458

  2. Chlorophyll oxidative metabolism during the phototrophic and heterotrophic growth of Scenedesmus obliquus

    Antioxidants, Vol. 8, Núm. 12

  3. Esterified carotenoids as new food components in cyanobacteria

    Food Chemistry, Vol. 287, pp. 295-302