Publicaciones en las que colabora con Cristina Delgado Andrade (41)

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

2017

  1. Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects

    Food Research International, Vol. 100, pp. 216-225

  2. Effects of dietary AGEs in the gut microbiota composition

    Dietary AGEs and their Role in Health and Disease (CRC Press), pp. 239-245

  3. Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

    Foods, Vol. 6, Núm. 1, pp. 1-14

  4. Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products

    Food Research International, Vol. 100, pp. 134-142

  5. Relationship between HMF intake and SMF formation in vivo: An animal and human study

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

2016

  1. Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

    Food Chemistry, Vol. 199, pp. 339-346

  2. Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats

    Food and Function, Vol. 7, Núm. 1, pp. 164-170

  3. Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?

    European Journal of Nutrition, Vol. 55, Núm. 3, pp. 1225-1233

  4. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 8, pp. 1823-1830

  5. Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles

    Journal of Food Composition and Analysis, Vol. 48, pp. 34-40

2015

  1. Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats

    Food Chemistry, Vol. 183, pp. 283-290

2014

  1. Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats

    Food Research International, Vol. 64, pp. 106-113

  2. Consumption of model Maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in rats

    International Journal for Vitamin and Nutrition Research, Vol. 83, Núm. 4, pp. 246-253

  3. Nutritional and physicochemical characteristic of commercial Spanish citrus juices

    Food Chemistry, Vol. 164, pp. 396-405

2013

  1. Composition and functionality of bone affected by dietary glycated compounds

    Food and Function, Vol. 4, Núm. 4, pp. 549-556

  2. Effects of model Maillard compounds on bone characteristics and functionality

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 11, pp. 2816-2821

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

2010

  1. A combined procedure to evaluate the global antioxidant response of bread

    Journal of Cereal Science, Vol. 52, Núm. 2, pp. 239-246

  2. Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 5, pp. 898-905