Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (20)

2021

  1. Nanoarchitectures for efficient IgE cross-linking on effector cells to study amoxicillin allergy

    Allergy: European Journal of Allergy and Clinical Immunology, Vol. 76, Núm. 10, pp. 3183-3193

  2. Protein profile and simulated digestive behavior of breast milk from overweight and normal weight mothers

    Foods, Vol. 10, Núm. 4

  3. Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas

    Food Research International, Vol. 141

2019

  1. A comparison of changes in the fatty acid profile of human milk of Spanish lactating women during the first month of lactation using gas chromatography-mass spectrometry. A comparison with infant formulas

    Nutrients, Vol. 11, Núm. 12

  2. Intestinal anti-inflammatory effects of artichoke pectin and modified pectin fractions in the dextran sulfate sodium model of mice colitis. Artificial neural network modelling of inflammatory markers

    Food and Function, Vol. 10, Núm. 12, pp. 7793-7805

2018

  1. Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3597-3606

  2. Milk and Dairy Product Consumption and Cardiovascular Diseases: An Overview of Systematic Reviews and Meta-Analyses

    Advances in nutrition (Bethesda, Md.), Vol. 10, Núm. 2, pp. S164-S189

2017

  1. Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: Activity and physicochemical property relationship of the peptide components

    Food and Function, Vol. 8, Núm. 8, pp. 2783-2791

2016

  1. Coffee silverskin extract improves glucose-stimulated insulin secretion and protects against streptozotocin-induced damage in pancreatic INS-1E beta cells

    Food Research International, Vol. 89, pp. 1015-1022

  2. Green downstream processing using supercritical carbon dioxide, CO2-expanded ethanol and pressurized hot water extractions for recovering bioactive compounds from Moringa oleifera leaves

    Journal of Supercritical Fluids, Vol. 116, pp. 90-100

  3. Insights on the health benefits of the bioactive compounds of coffee silverskin extract

    Journal of Functional Foods, Vol. 25, pp. 197-207

  4. Optimization of microwave-assisted extraction and pressurized liquid extraction of phenolic compounds from moringa oleifera leaves by multiresponse surface methodology

    Electrophoresis, Vol. 37, Núm. 13, pp. 1938-1946

2015

  1. A bioguided identification of the active compounds that contribute to the antiproliferative/cytotoxic effects of rosemary extract on colon cancer cells

    Food and Chemical Toxicology, Vol. 80, pp. 215-222

  2. Erratum: New knowledge on the antiglycoxidative mechanism of chlorogenic acid (Food and Function (2015) DOI: 10.1039/c5fo00194c)

    Food and Function

  3. New knowledge on the antiglycoxidative mechanism of chlorogenic acid

    Food and Function, Vol. 6, Núm. 6, pp. 2081-2090

2014

  1. A genetic variant of PPARA modulates cardiovascular risk biomarkers after milk consumption

    Nutrition, Vol. 30, Núm. 10, pp. 1144-1150

  2. Intestinal anti-inflammatory effects of oligosaccharides derived from lactulose in the trinitrobenzenesulfonic acid model of rat colitis

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 19, pp. 4285-4297

  3. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques

    International Journal of Molecular Sciences, Vol. 15, Núm. 9, pp. 16270-16283

2013

  1. HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts

    Phytochemical Analysis, Vol. 24, Núm. 3, pp. 213-223

2012

  1. Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines

    LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 319-325