Universidad de Granada-ko ikertzaileekin lankidetzan egindako argitalpenak (13)

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

2017

  1. Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

    Foods, Vol. 6, Núm. 1, pp. 1-14

  2. Healthy properties of green and white teas: An update

    Food and Function, Vol. 8, Núm. 8, pp. 2650-2662

2013

  1. Content and bioaccessibility of aluminium in duplicate diets from southern Spain

    Journal of Food Science, Vol. 78, Núm. 8

2012

  1. Assessment of acrylamide intake of Spanish boys aged 11-14 years consuming a traditional and balanced diet

    LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 16-22

  2. Estimation of exposure to furan in the Spanish population

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 1, pp. 16-22

2011

  1. Chromium and iron content in duplicate meals at a university residence: Daily intake and dialysability

    British Journal of Nutrition, Vol. 105, Núm. 10, pp. 1546-1552

  2. Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)

    European Journal of Lipid Science and Technology, Vol. 113, Núm. 7, pp. 886-893

  3. Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction

    Science of the Total Environment, Vol. 409, Núm. 8, pp. 1584-1588

2010

  1. Determination of furan precursors and some thermal damage markers in baby foods: Ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 10, pp. 6027-6032

2009

  1. The beneficial effect of Mediterranean dietary patterns on dietary iron utilization in male adolescents aged 11-14 years

    International Journal of Food Sciences and Nutrition, Vol. 60, Núm. SUPPL. 7, pp. 355-368

2008

  1. The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents. In vitro and in vivo comparative study

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 7, pp. 1245-1252

2006

  1. Dietary calcium utilization among a group of Spanish boys aged 11-14 years on their usual diets

    Journal of Physiology and Biochemistry, Vol. 62, Núm. 1, pp. 9-16