ASCENSIÓN RUEDA ROBLES-rekin lankidetzan egindako argitalpenak (12)

2024

  1. Association of Dietary Patterns with Cardiovascular Disease Risk Factors in Mexican Adults: Insights from a Cross-Sectional Descriptive Study

    Nutrients, Vol. 16, Núm. 6

2023

  1. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  2. Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices—A Systematic Review

    Antioxidants, Vol. 12, Núm. 1

  3. Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

    Journal of Food Science, Vol. 88, Núm. 7, pp. 2968-2983

2022

  1. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  2. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

2018

  1. Serum zinc and copper concentrations and ratios in cirrhotic patients: Correlation with severity index

    Nutricion Hospitalaria, Vol. 35, Núm. 3, pp. 627-632

2017

  1. 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

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. Estudio de la composición y de las propiedades antioxidantes del aceite de argán virgen extra. Comparación con otros aceites vegetales comestibles

    Estudio de la composición y de las propiedades antioxidantes del aceite de argán virgen extra. Comparación con otros aceites vegetales comestibles

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