Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2024

  1. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin

    Gels, Vol. 10, Núm. 1

  2. Silicon-Enriched Meat Ameliorates Diabetic Dyslipidemia by Improving Cholesterol, Bile Acid Metabolism and Ileal Barrier Integrity in Rats with Late-Stage Type 2 Diabetes

    International Journal of Molecular Sciences, Vol. 25, Núm. 21

2023

  1. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

    Gels, Vol. 9, Núm. 9

  2. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion

    Food Research International, Vol. 170

2022

  1. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

    Foods, Vol. 11, Núm. 5

2021

  1. Carob fruit extract-enriched meat, as preventive and curative treatments, improves gut microbiota and colonic barrier integrity in a late-stage T2DM model

    Food Research International, Vol. 141

2020

  1. The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

    Foods, Vol. 9, Núm. 11

2017

  1. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

    Food Research International, Vol. 99, pp. 1084-1094

  2. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

    Journal of Food Science and Technology, Vol. 54, Núm. 7, pp. 1785-1793

2014

  1. Efectos de extractos de Undaria pinnatifida, Himantalia elongata y porfira umbilicalis sobre la actividad α-glucosidasa y la difusion de la glucosa in vitro

    Nutricion Hospitalaria, Vol. 29, Núm. 6, pp. 1434-1446

  2. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

    LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 941-947

2012

  1. The antioxidant status response to low-fat and walnut paste–enriched meat differs in volunteers at high cardiovascular risk carrying different pon-1 polymorphisms

    Journal of the American College of Nutrition, Vol. 31, Núm. 3, pp. 194-205

2009

  1. Characteristics and nutritional and cardiovascular-health properties of seaweeds

    Journal of Medicinal Food, Vol. 12, Núm. 2, pp. 236-258

2008

  1. A Nori but not a Konbu, dietary supplement decreases the cholesterolaemia, liver fat infiltration and mineral bioavailability in hypercholesterolaemic growing Wistar rats

    British Journal of Nutrition, Vol. 99, Núm. 2, pp. 272-280