Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
ALIVEF
![Foto de Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales](/img/grupo.png)
![Foto de Hospital Universitario San Cecilio](/img/noimage_org.png)
Hospital Universitario San Cecilio
Granada, EspañaPublications in collaboration with researchers from Hospital Universitario San Cecilio (6)
2011
-
Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescent mice
Nutrition, Vol. 27, Núm. 1, pp. 86-91
2009
-
Intake of Maillard reaction products reduces iron bioavailability in male adolescents
Molecular Nutrition and Food Research, Vol. 53, Núm. 12, pp. 1551-1560
-
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
-
A Mediterranean Dietary Style Improves Calcium Utilization in Healthy Male Adolescents
Journal of the American College of Nutrition, Vol. 27, Núm. 4, pp. 454-462
-
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
-
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