Publicaciones en las que colabora con MARÍA JOSÉ VILLANUEVA SUÁREZ (24)

2023

  1. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

  2. Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health

    Phytochemicals in Soybeans: Bioactivity and Health Benefits (CRC Press), pp. 259-284

  3. Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

    Foods, Vol. 11, Núm. 13

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

2020

  1. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

  2. High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product

    Foods, Vol. 9, Núm. 8

  3. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1691-1702

2019

  1. Hypolipidemic effects of dietary fibre from an artichoke by-product in Syrian hamsters

    Journal of Functional Foods, Vol. 56, pp. 156-162

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

  2. Soybean Okara modulates gut microbiota in rats fed a high-fat diet

    Bioactive Carbohydrates and Dietary Fibre, Vol. 16, pp. 100-107

2016

  1. Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 828-833

2014

  1. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya

    Journal of Food and Nutrition Research, Vol. 53, Núm. 1, pp. 71-80

  2. Health-promoting effects in the gut and influence on lipid metabolism of Himanthalia elongata and Gigartina pistillata in hypercholesterolaemic Wistar rats

    European Food Research and Technology, Vol. 238, Núm. 3, pp. 409-416

2013

  1. Dietary Fiber from the Food Industry By-Products

    Dietary Fibre: Sources, Properties and their relationship to health (Nova Publishers)

  2. Study of the potential prebiotic effect of Himanthalia elongata and Gigartina pistillata in hypercholesterolemic Wistar rats

    Nutrición Hospitalaria, Vol. 28, Núm. Supl. 1, pp. 30

2012

  1. Broad bean and pea by-products as sources of fibre-rich ingredients: Potential antioxidant activity measured in vitro

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 3, pp. 697-703

  2. Brown seaweeds as a source of functional ingredients. In vivo assays in Wistar rats.

    Bioactive Compounds and Functional Foods in Health and Disease (Food Science Publishers)

2010

  1. Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod

    Food Chemistry, Vol. 122, Núm. 1, pp. 339-345

  2. Pea pod, broad bean pod and okara, potential sources of functional compounds

    LWT - Food Science and Technology, Vol. 43, Núm. 9, pp. 1467-1470