Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (8)

2022

  1. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476

2000

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

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

  2. Nori seaweed consumption modifies glycemic response in healthy volunteers

    Nutrition Research, Vol. 20, Núm. 10, pp. 1367-1375

1999

  1. Assessment of some parameters involved in the gelatinization and retrogration of starch

    Food Chemistry, Vol. 66, Núm. 2, pp. 181-187

1998

  1. Influence of botanical source and processing on formation of resistant starch type III

    Cereal Chemistry, Vol. 75, Núm. 6, pp. 802-804

  2. 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. 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