Argitalpenak (89) Ikertzaileren baten partaidetza izan duten argitalpenak

2024

  1. Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

    Food Bioscience, Vol. 59

  2. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

    Foods, Vol. 13, Núm. 7

  3. Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite

    Heliyon, Vol. 10, Núm. 17

2023

  1. Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells

    Antioxidants, Vol. 12, Núm. 3

  2. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

    Foods, Vol. 12, Núm. 9

  3. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

  4. Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages

    Food Control, Vol. 150

2022

  1. Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

    Foods, Vol. 11, Núm. 8

  2. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

  3. Educating health care professionals on the importance of proper diets. An online course on nutrition, health, and sustainability

    International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 8, pp. 1091-1095

  4. Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

    Foods, Vol. 11, Núm. 19

  5. Estudio de la actividad antimicrobiana "Delactococcus lactis" MP11 y "Pediococcus acidilactici" MP14 frente a "Staphylococcus aureus" en un modelo cárnico

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  6. Learning by doing about health and sustainability through food labeling

    EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 202214th International Conference on Education and New Learning Technologies

  7. Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24

  8. Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

    Food Control, Vol. 136

2021

  1. Changes in fatty acid dietary profile affect the brain–gut axis functions of healthy young adult rats in a sex-dependent manner

    Nutrients, Vol. 13, Núm. 6

  2. Effects of coffee and its components on the gastrointestinal tract and the brain–gut axis

    Nutrients, Vol. 13, Núm. 1, pp. 1-34

  3. Healthy eating recommendations: Good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool?

    Nutrition Research Reviews, Vol. 34, Núm. 1, pp. 48-63

  4. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

    Frontiers in Nutrition, Vol. 8

  5. Nuevas tendencias en la producción y consumo alimentario

    Distribución y consumo, Año 31, Núm. 165, pp. 51-62