NUTRICIÓN Y BROMATOLOGÍA
DEPARTAMENTO
BEATRIZ
NAVAJAS PORRAS
Investigadora en el periodo 2022-2023
Publicaciones en las que colabora con BEATRIZ NAVAJAS PORRAS (23)
2024
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Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity
Antioxidants, Vol. 13, Núm. 4
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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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Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children
Food Bioscience, Vol. 59
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The Impact of Weight Loss on Inflammation, Oxidative Stress, and Mitochondrial Function in Subjects with Obesity
Antioxidants, Vol. 13, Núm. 7
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Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications
Foods, Vol. 13, Núm. 8
2023
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Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164
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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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Effects of different foods and cooking methods on the gut microbiota: an in vitro approach
Frontiers in Microbiology, Vol. 14
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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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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
2021
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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
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Effect of freezing on gut microbiota composition and functionality for in vitro fermentation experiments
Nutrients, Vol. 13, Núm. 7