Departamento
NUTRICIÓN Y BROMATOLOGÍA
Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a
2017
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A focus on advanced physico-chemical processes for olive mill wastewater treatment
Separation and Purification Technology, Vol. 179, pp. 161-174
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A serum metabolomics-driven approach predicts orange juice consumption and its impact on oxidative stress and inflammation in subjects from the BIONAOS study
Molecular Nutrition and Food Research, Vol. 61, Núm. 2
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AMPK modulatory activity of olive-tree leaves phenolic compounds: Bioassay-guided isolation on adipocyte model and in silico approach
PLoS ONE, Vol. 12, Núm. 3
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Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 501-523
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Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 637-652
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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
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Application and comparison of high-speed countercurrent chromatography and high-performance liquid chromatography in semi-preparative separation of decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), a bioactive secoiridoid from extra-virgin olive oil
European Journal of Lipid Science and Technology, Vol. 119, Núm. 2
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Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process
LWT - Food Science and Technology, Vol. 75, pp. 466-472
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Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects
Food Research International, Vol. 100, pp. 216-225
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Chemical and biological insights on aronia stems extracts obtained by different extraction techniques: From wastes to functional products
Journal of Supercritical Fluids, Vol. 128, pp. 173-181
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Chemical composition of Nabali Jordanian olive oil
Rivista Italiana delle Sostanze Grasse, Vol. 94, Núm. 2, pp. 109-116
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Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening
Flavour and Fragrance Journal, Vol. 32, Núm. 4, pp. 294-304
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Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins
International Journal of Molecular Sciences, Vol. 18, Núm. 2
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Comparison of two stationary phases for the determination of phytosterols and tocopherols in mango and its by-products by GC-QTOF-MS
International Journal of Molecular Sciences, Vol. 18, Núm. 7
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Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves
Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791
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Determinación de compuestos derivados de la reacción de Maillard y de la oxidación lipídica en cereales de desayuno
Nutrición clínica y dietética hospitalaria, Vol. 37, Núm. 1
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Documento de consenso de expertos de Andalucía y Extremadura sobre la nutrición parenteral domiciliaria
Nutricion Hospitalaria, Vol. 34, Núm. 4, pp. 784-791
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Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)
LWT - Food Science and Technology, Vol. 77, pp. 440-448
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Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells
Foods, Vol. 6, Núm. 1, pp. 1-14
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Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach
Food Chemistry, Vol. 233, pp. 302-310