Publicaciones (83) Publicaciones en las que ha participado algún/a investigador/a

2020

  1. A Box-Behnken design for optimal green extraction of compounds from olive leaves that potentially activate the AMPK pathway

    Applied Sciences (Switzerland), Vol. 10, Núm. 13

  2. A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

    LWT, Vol. 128

  3. Agarose/κ-carrageenan-based hydrogel film enriched with natural plant extracts for the treatment of cutaneous wounds

    International Journal of Biological Macromolecules, Vol. 164, pp. 2818-2830

  4. Analysis of sports supplements consumption in young Spanish elite dinghy sailors

    Nutrients, Vol. 12, Núm. 4

  5. Anthropometric Measurements and Cognitive Impairment Rather Than Nutrition Status Are Associated With Sarcopenia in Long-Term Care Residents

    Nutrition in Clinical Practice, Vol. 35, Núm. 4, pp. 642-648

  6. Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols

    Food Research International, Vol. 130

  7. Associations between changes in health behaviours and body weight during the covid-19 quarantine in lithuania: The lithuanian covidiet study

    Nutrients, Vol. 12, Núm. 10, pp. 1-9

  8. Bioactive components in fermented foods and food by-products

    Foods

  9. Bioactive compounds and antioxidant capacity of moringa leaves grown in Spain versus 28 leaves commonly consumed in pre-packaged salads

    Processes, Vol. 8, Núm. 10, pp. 1-20

  10. Bioactivity of food melanoidins is mediated by gut microbiota

    Food Chemistry, Vol. 316

  11. Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

    Frontiers in Microbiology, Vol. 11

  12. Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

    Industrial Crops and Products, Vol. 154

  13. Carbohydrates, starch, total sugar, fiber intakes and food sources in spanish children aged one to <10 years—results from the esnupi study

    Nutrients, Vol. 12, Núm. 10, pp. 1-24

  14. Changes in dietary behaviours during the COVID-19 outbreak confinement in the Spanish COVIDiet study

    Nutrients, Vol. 12, Núm. 6, pp. 1-19

  15. Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

    Food Chemistry, Vol. 322

  16. Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity

    Food Chemistry, Vol. 323

  17. Clustering of dietary patterns and lifestyles among spanish children in the esnupi study

    Nutrients, Vol. 12, Núm. 9, pp. 1-25

  18. Comparative Assessment of Phytochemical Profiles of Comfrey (Symphytum officinale L.) Root Extracts Obtained by Different Extraction Techniques

    Molecules, Vol. 25, Núm. 4

  19. Comparative metabolite profiling and antioxidant potentials of seeds and sprouts of three Egyptian cultivars of Vicia faba L.

    Food Research International, Vol. 136

  20. Comparative study of the antioxidant and anti-inflammatory effects of leaf extracts from four different morus alba genotypes in high fat diet-induced obesity in mice

    Antioxidants, Vol. 9, Núm. 8, pp. 1-24