Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (31)

2024

  1. PROP taste status has limited impact on wine flavour perception and acceptability by consumers

    Food Quality and Preference, Vol. 116

2023

  1. A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 49, pp. 19265-19276

  2. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

    Critical Reviews in Food Science and Nutrition

  3. Evaluation of the Multifunctionality of Soybean Proteins and Peptides in Immune Cell Models

    Nutrients, Vol. 15, Núm. 5

  4. Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

    Nutrients, Vol. 15, Núm. 2

  5. Nutrition Security of Hemp for Human Consumption

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

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

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

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

    Food Research International, Vol. 155

  5. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

    Foods, Vol. 11, Núm. 19

2021

  1. Bioactive peptides against inflammatory intestinal disorders and obesity

    Bioactive Food Components Activity in Mechanistic Approach (Elsevier), pp. 155-183

  2. Lunasin Peptide is a Modulator of the Immune Response in the Human Gastrointestinal Tract

    Molecular Nutrition and Food Research, Vol. 65, Núm. 12

2020

  1. Gastrointestinal Digestion of Food Proteins under the Effects of Released Bioactive Peptides on Digestive Health

    Molecular Nutrition and Food Research, Vol. 64, Núm. 21

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. Current state of art after twenty years of the discovery of bioactive peptide lunasin

    Food Research International, Vol. 116, pp. 71-78

  3. 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

  4. Multifunctionality of lunasin and peptides released during its simulated gastrointestinal digestion

    Food Research International, Vol. 125

  5. Non-extractable polyphenols from cranberries: Potential anti-inflammation and anti-colon-cancer agents

    Food and Function, Vol. 10, Núm. 12, pp. 7714-7723

  6. Role of food proteins and bioactive peptides in inflammatory bowel disease

    Trends in Food Science and Technology, Vol. 88, pp. 194-206