Publicaciones (369) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

    International Journal of Food Sciences and Nutrition

  2. Decision-making processes on sustainable packaging options in the European food sector

    Journal of Cleaner Production, Vol. 434

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

    Food Quality and Preference, Vol. 116

  4. Role of Food Digestion and Digestive System in the Nutritional, Functional and Health Properties of Food Bioactives

    Nutrients

  5. Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

    Nutrients, Vol. 16, Núm. 3

2023

  1. A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

    Molecules, Vol. 28, Núm. 21

  2. 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

  3. A service-learning experience for fighting fake news about food and nutrition

    15th International Conference on Education and New Learning Technologies

  4. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

    Food and Function, Vol. 14, Núm. 19, pp. 8775-8784

  5. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Food Bioactive Compounds: Chemical Challenges and Opportunities (MDPI), pp. 189-201

  6. Contenidos audiovisuales para la mejora en el aprendizaje virtual

    II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216

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

    Critical Reviews in Food Science and Nutrition

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

    Critical Reviews in Food Science and Nutrition, pp. 1-19

  9. Dairy and plant based protein beverages: In vitro digestion behaviour and effect on intestinal barrier biomarkers

    Food Research International, Vol. 169, pp. 112815

  10. Ethnobiology of edible palm weevil larvae Rhynchophorus palmarum L. (Curculionidae, Coleoptera), a common food source in Amazonian Ecuador

    Journal of Insects as Food and Feed, Vol. 10, Núm. 3, pp. 427-441

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

    Nutrients, Vol. 15, Núm. 5

  12. 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

  13. Fatty acids and minor functional compounds of hemp (Cannabis sativa L.) seeds and other Cannabaceae species

    Journal of Food Composition and Analysis, Vol. 115

  14. Food Supplements and Functional Foods Assessment for Health and Nutrition

  15. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre los efectos del cambio climático en la alergia alimentaria

    Revista del Comité Científico de la AESAN, Núm. 38, pp. 25-44