Publications by the researcher in collaboration with Susana Santoyo Díez (9)

2020

  1. Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

    Food Research International, Vol. 130

2019

  1. Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity

    Innovative Food Science and Emerging Technologies, Vol. 57

  2. Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2629-2635

2017

  1. Winemaking by-products as anti-inflammatory food ingredients

    Food and Agricultural Immunology, Vol. 28, Núm. 6, pp. 1507-1518

2015

  1. Anti-inflammatory activity of rosemary extracts obtained by supercritical carbon dioxide enriched in carnosic acid and carnosol

    International Journal of Food Science and Technology, Vol. 50, Núm. 3, pp. 674-681

  2. Anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary supercritical extract

    Journal of Functional Foods, Vol. 13, pp. 384-390

  3. Improved Bioavailability of Supercritical Rosemary Extract Through Encapsulation in Different Delivery Systems After In Vitro Digestion

    Food Digestion, Vol. 6, Núm. 1-3, pp. 30-37

  4. Supercritical fluid extraction as an alternative process to obtain essential oils with anti-inflammatory properties from marjoram and sweet basil

    Industrial Crops and Products, Vol. 67, pp. 121-129

2014

  1. Supercritical sage extracts as anti-inflammatory food ingredients

    Industrial Crops and Products, Vol. 54, pp. 159-166