Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2022

  1. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

    Nutrients, Vol. 14, Núm. 23

  2. Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota

    Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 517-534

  3. Insights on the effect of age and gender on in-mouth volatile release during wine tasting

    Food Research International, Vol. 155

2019

  1. Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

    Food Research International, Vol. 126

  2. Lack of a synergistic effect on cardiometabolic and redox markers in a dietary supplementation with anthocyanins and xanthophylls in postmenopausal women

    Nutrients, Vol. 11, Núm. 7

2016

  1. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

    International Journal of Food Science and Technology, Vol. 51, Núm. 10, pp. 2290-2300

2014

  1. In vitro chemo-protective effect of bioactive peptide lunasin against oxidative stress in human HepG2 cells

    Food Research International, Vol. 62, pp. 793-800

2013

  1. Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.)

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 7, pp. 1692-1698

1994

  1. HPLC determination of organic acids in pineapple juices and nectars

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, Núm. 1, pp. 52-56