Capítulos de Libro (7) Publicaciones en las que ha participado algún/a investigador/a

2021

  1. Chlorella as a valuable ingredient for functional foods

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324

  2. Estudio del efecto del cacao en la plasticidad cerebral y la función cognitiva

    Intervención en contextos clínicos y de la salud: un enfoque práctico desde la investigación (Dykinson), pp. 109-120

  3. Food use for social innovation by optimizing food waste recovery strategies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 209-227

  4. Linking nonenzymatic antioxidants in the diet and colorectal cancer

    Cancer: Oxidative Stress and Dietary Antioxidants (Elsevier), pp. 219-233

  5. Maillard reaction

    Encyclopedia of Dairy Sciences: Third edition (Elsevier), pp. 771-789

  6. Olive oil: Composition and bioactivity

    Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 361-383

  7. The carao (Cassia grandis L.): Its potential usage in pharmacological, nutritional, and medicinal applications

    Innovations in Biotechnology for a Sustainable Future (Springer International Publishing), pp. 403-427