Publicacións en colaboración con investigadores/as de Universidad de Alcalá (36)

2021

  1. Functional Meat Products as Oxidative Stress Modulators: A Review

    Advances in Nutrition, Vol. 12, Núm. 4, pp. 1514-1539

2016

  1. Enzymes and thermally oxidized oils and fats

    Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition (CRC Press), pp. 105-155

  2. Erratum: Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina-surimi (Food Chem (2014) 159:(215-221) DOI: 10.1016/j.foodchem.2014.03.015)

    Food Chemistry

2013

  1. Algae and cardiovascular health

    Functional Ingredients from Algae for Foods and Nutraceuticals (Elsevier Ltd.), pp. 369-415

  2. Lipoproteinemia and arylesterase activity in Zucker Fa/Fa rats fed glucomannan/spirulina-enriched squid-surimi

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 11, pp. 1274-1283