Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a

2017

  1. A focus on advanced physico-chemical processes for olive mill wastewater treatment

    Separation and Purification Technology, Vol. 179, pp. 161-174

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

    LWT - Food Science and Technology, Vol. 75, pp. 466-472

  9. Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects

    Food Research International, Vol. 100, pp. 216-225

  10. 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

  11. Chemical composition of Nabali Jordanian olive oil

    Rivista Italiana delle Sostanze Grasse, Vol. 94, Núm. 2, pp. 109-116

  12. 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

  13. Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins

    International Journal of Molecular Sciences, Vol. 18, Núm. 2

  14. 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

  15. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  16. 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

  17. Documento de consenso de expertos de Andalucía y Extremadura sobre la nutrición parenteral domiciliaria

    Nutricion Hospitalaria, Vol. 34, Núm. 4, pp. 784-791

  18. 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

  19. 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

  20. Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

    Food Chemistry, Vol. 233, pp. 302-310