Departamento
NUTRICIÓN Y BROMATOLOGÍA
Capítulos de Libro (7) Publicaciones en las que ha participado algún/a investigador/a
2021
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Chlorella as a valuable ingredient for functional foods
Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 295-324
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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
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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
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Linking nonenzymatic antioxidants in the diet and colorectal cancer
Cancer: Oxidative Stress and Dietary Antioxidants (Elsevier), pp. 219-233
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Maillard reaction
Encyclopedia of Dairy Sciences: Third edition (Elsevier), pp. 771-789
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Olive oil: Composition and bioactivity
Super and Nutraceutical Foods: Composition and Technology (Nova Science Publishers, Inc.), pp. 361-383
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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