NUTRICIÓN Y BROMATOLOGÍA
Département
Instituto de Investigación en Ciencias de la Alimentación
Madrid, EspañaPublications en collaboration avec des chercheurs de Instituto de Investigación en Ciencias de la Alimentación (13)
2021
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Protein profile and simulated digestive behavior of breast milk from overweight and normal weight mothers
Foods, Vol. 10, Núm. 4
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Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Food Research International, Vol. 141
2019
2018
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Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks
Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3597-3606
2017
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Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: Activity and physicochemical property relationship of the peptide components
Food and Function, Vol. 8, Núm. 8, pp. 2783-2791
2016
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Green downstream processing using supercritical carbon dioxide, CO2-expanded ethanol and pressurized hot water extractions for recovering bioactive compounds from Moringa oleifera leaves
Journal of Supercritical Fluids, Vol. 116, pp. 90-100
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Optimization of microwave-assisted extraction and pressurized liquid extraction of phenolic compounds from moringa oleifera leaves by multiresponse surface methodology
Electrophoresis, Vol. 37, Núm. 13, pp. 1938-1946
2015
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A bioguided identification of the active compounds that contribute to the antiproliferative/cytotoxic effects of rosemary extract on colon cancer cells
Food and Chemical Toxicology, Vol. 80, pp. 215-222
2014
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A genetic variant of PPARA modulates cardiovascular risk biomarkers after milk consumption
Nutrition, Vol. 30, Núm. 10, pp. 1144-1150
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Intestinal anti-inflammatory effects of oligosaccharides derived from lactulose in the trinitrobenzenesulfonic acid model of rat colitis
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 19, pp. 4285-4297
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Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques
International Journal of Molecular Sciences, Vol. 15, Núm. 9, pp. 16270-16283
2013
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HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts
Phytochemical Analysis, Vol. 24, Núm. 3, pp. 213-223
2012
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Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines
LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 319-325