NUTRICIÓN Y BROMATOLOGÍA

2011

1. A physiologic approach to test the global antioxidant response of foods. the GAR method

   Food Chemistry, Vol. 129, Núm. 4, pp. 1926-1932

2. Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations

   LWT - Food Science and Technology, Vol. 44, Núm. 7, pp. 1555-1561

3. Altered serum selenium and uric acid levels and dyslipidemia in hemodialysis patients could be associated with enhanced cardiovascular risk

   Biological Trace Element Research, Vol. 144, Núm. 1-3, pp. 496-503

4. Analisis de los intereses y motivaciones de los alumnos participantes en el Plan de Acción Tutorial “Tutormaster” de la Universidad de Granada

   VIII Foro sobre Evaluación de la Calidad de la Investigación y de la Educación Superior: libro de capítulos

5. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

   Food Research International, Vol. 44, Núm. 7, pp. 2047-2053

6. Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

   European Food Research and Technology, Vol. 233, Núm. 3, pp. 497-505

7. Beneficial effects of melatonin on obesity and lipid profile in young Zucker diabetic fatty rats

   Journal of Pineal Research, Vol. 50, Núm. 2, pp. 207-212

8. Blood lipid and lipoprotein concentrations and colorectal cancer risk in the European Prospective Investigation into Cancer and Nutrition

   Gut, Vol. 60, Núm. 8, pp. 1094-1102

9. Characterisation of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil

   Food Chemistry, Vol. 124, Núm. 3, pp. 1146-1150

10. Crude phenolic extracts from extra virgin olive oil circumvent de novo breast cancer resistance to HER1/HER2-targeting drugs by inducing GADD45-sensed cellular stress, G2/M arrest and hyperacetylation of Histone H3

    International Journal of Oncology, Vol. 38, Núm. 6, pp. 1533-1547

11. Daily consumption of milk enriched with fish oil, oleic acid, minerals and vitamins reduces cell adhesion molecules in healthy children

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 21, Núm. 2, pp. 113-120

12. Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS

    Italian Journal of Food Science, Vol. 23, Núm. 4, pp. 352-359

13. Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork

    Journal of Agricultural and Food Chemistry

14. Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)

    European Journal of Lipid Science and Technology, Vol. 113, Núm. 7, pp. 886-893

15. Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat

    Electrophoresis, Vol. 32, Núm. 6-7, pp. 669-673

16. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 17, pp. 9127-9134

17. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

    International Journal of Food Sciences and Nutrition, Vol. 62, Núm. 3, pp. 262-269

18. EVALUATION OF POSTGRADUATE FORMATION BY THE TUTORSHIP PROJECT "TUTORMASTER"

    2011 4TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI)

19. Estudio del seguimiento nutricional y estado físico de jó venes esquiadores expertos durante una concentración de entrenamiento

    Revista Andaluza de Medicina del Deporte, Vol. 4, Núm. 3, pp. 114-120

20. Estudio estadístico del consumo de suplementos proteícos en gimnasios

    Nutricion Hospitalaria, Vol. 26, Núm. 5, pp. 1168-1174