NUTRICIÓN Y BROMATOLOGÍA

2022

1. Agro-food by-products and wastes as polyphenols sources

   Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

2. Application of pulsed electric field processing in the food industry

   Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 257-298

3. Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes

   Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 379-399

4. Efectos y recomendaciones sobre el ayuno en el periodo de Ramadán en personas diabéticas musulmanas: una revisión bibliográfica

   Investigación y práctica en salud desde un enfoque integrador (Asociación Universitaria de Educación y Psicología (ASUNIVEP)), pp. 747-755

5. Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation

   Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 447-476

6. Interacciones entre alimentos y medicamentos: optimizar el tratamiento farmacológico

   Lo que debes saber sobre medicamentos y salud (Grupo Planeta), pp. 325-333

7. Microbiome Applications for Sustainable Food Systems

   Biodiversity, Functional Ecosystems and Sustainable Food Production (Springer International Publishing), pp. 243-273