SERGIO
PÉREZ BURILLO
Forscher in der Zeit 2021-2021
DANIEL JOSÉ
HINOJOSA NOGUEIRA
Forscher in der Zeit 2022-2023
Publikationen, an denen er mitarbeitet DANIEL JOSÉ HINOJOSA NOGUEIRA (27)
2024
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Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications
Antioxidants, Vol. 13, Núm. 1
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Evaluation of Polyphenol Intake in Pregnant Women from South-Eastern Spain and the Effect on Anthropometric Measures at Birth and Gestational Age
Nutrients , Vol. 16, Núm. 18
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Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children
Food Bioscience, Vol. 59
2023
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Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain
Food and Chemical Toxicology, Vol. 177
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Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
Food Research International, Vol. 166
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Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition
Nutrients, Vol. 15, Núm. 2
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Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques
Food Research International, Vol. 169
2022
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Asociación entre el potencial inflamatorio de la dieta y la salud maternofetal en mujeres del sureste de España
Ars pharmaceutica, Vol. 63, Núm. 1, pp. 15-16
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Efecto de la microbiota intestinal de niños celiacos y sanos sobre la capacidad antioxidante total de diferentes alimentos de origen vegetal
Ars pharmaceutica, Vol. 63, Núm. 1, pp. 11-12
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Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota
Biomedicine and Pharmacotherapy, Vol. 148
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Prediction of degradation pathways of phenolic compounds in the human gut microbiota through enzyme promiscuity methods
npj Systems Biology and Applications, Vol. 8, Núm. 1
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Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
Antioxidants, Vol. 11, Núm. 12
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The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children
Nutrients, Vol. 14, Núm. 14
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The Intake of Antioxidant Capacity of Children Depends on Their Health Status
Nutrients, Vol. 14, Núm. 19
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The Stance4Health Project: Evaluating a Smart Personalised Nutrition Service for Gut Microbiota Modulation in Normal-and Overweight Adults and Children with Obesity, Gluten-Related Disorders or Allergy/Intolerance to Cow’s Milk
Foods, Vol. 11, Núm. 10
2021
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A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations
Public Health Nutrition, Vol. 24, Núm. 12, pp. 3818-3824
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An extended reconstruction of human gut microbiota metabolism of dietary compounds
Nature Communications, Vol. 12, Núm. 1
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An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality
Nature Protocols, Vol. 16, Núm. 7, pp. 3186-3209
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Development of an unified food composition database for the european project “stance4health”
Nutrients, Vol. 13, Núm. 12
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Effect of cooking methods on the antioxidant capacity of foods of animal origin submitted to in vitro digestion-fermentation
Antioxidants, Vol. 10, Núm. 3, pp. 1-23