Publicaciones en las que colabora con SILVIA PASTORIZA DE LA CUEVA (31)

2024

  1. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

    Antioxidants, Vol. 13, Núm. 4

  2. Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

    Antioxidants, Vol. 13, Núm. 1

  3. Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

    Food Bioscience, Vol. 59

  4. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

    Foods, Vol. 13, Núm. 8

2023

  1. 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

  2. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content

    Food Research International, Vol. 166

  3. Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition

    Nutrients, Vol. 15, Núm. 2

  4. 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

  1. 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

  2. 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

  3. 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

  4. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

    Antioxidants, Vol. 11, Núm. 12

  5. The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children

    Nutrients, Vol. 14, Núm. 14

  6. The Intake of Antioxidant Capacity of Children Depends on Their Health Status

    Nutrients, Vol. 14, Núm. 19

  7. 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

  1. 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

  2. An extended reconstruction of human gut microbiota metabolism of dietary compounds

    Nature Communications, Vol. 12, Núm. 1

  3. 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

  4. Development of an unified food composition database for the european project “stance4health”

    Nutrients, Vol. 13, Núm. 12

  5. 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