Publicaciones en las que colabora con ISABEL GOÑI CAMBRODÓN (12)

2023

  1. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2018

  1. Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata

    Food Hydrocolloids, Vol. 83, pp. 348-354

2000

  1. Effect of processing on potato starch: In vitro availability and glycaemic index

    Starch/Staerke, Vol. 52, Núm. 2-3, pp. 81-84

  2. Effect of processing on potato starch: In vitro availability and glycaemic index

    Nahrung - Food, Vol. 44, Núm. 1, pp. 19-22

  3. In vitro determination of the indigestible fraction in foods: An alternative to dietary fiber analysis

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 8, pp. 3342-3347

  4. In vitro fermentation of different types of α-amylase resistant corn starches

    European Food Research and Technology, Vol. 211, Núm. 5, pp. 316-321

1999

  1. Reduction in serum total and LDL cholesterol concentrations by a dietary fiber and polyphenol-rich grape product in hypercholesterolemic rats

    Nutrition Research, Vol. 19, Núm. 9, pp. 1371-1381

1998

  1. Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 4, pp. 284-287

1997

  1. A starch hydrolysis procedure to estimate glycemic index

    Nutrition Research, Vol. 17, Núm. 3, pp. 427-437

  2. Funcionalidad de los almidones de la diega: digestión y fermentación

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 284, pp. 65-70

  3. Nutritional and physiological properties of grape pomace as a potential food ingredient

    American Journal of Enology and Viticulture, Vol. 48, Núm. 3, pp. 328-332

1995

  1. Almidón resistente, componente indigestible de la dieta

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 261, pp. 31-36