MARÍA JOSÉ
VILLANUEVA SUÁREZ
Profesora titular de universidad
MARÍA DOLORES
TENORIO SANZ
Profesora titular de universidad
Publicaciones en las que colabora con MARÍA DOLORES TENORIO SANZ (16)
2022
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Okara: a soybean by-product with interesting properties in nutrition and health
Phytochemicals in Soybeans: Bioactivity and Health Benefits (CRC Press, Taylor and Francis Group), pp. 259-284
2016
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High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity
LWT - Food Science and Technology, Vol. 69, pp. 123-130
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Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies
LWT - Food Science and Technology, Vol. 65, pp. 98-105
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The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage
Food Chemistry, Vol. 192, pp. 328-335
2015
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Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages
Food Chemistry, Vol. 173, pp. 1100-1106
2014
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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
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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
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Simultaneous determination of tocopherols, retinol, ester derivatives and β-carotene in milk- and soy-juice based beverages by HPLC with diode-array detection
LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 557-562
2013
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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
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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
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Pea pod, broad bean pod and okara, potential sources of functional compounds
LWT - Food Science and Technology, Vol. 43, Núm. 9, pp. 1467-1470
2008
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Subproductos vegetales con potencial funcional: okara y vainas de haba y guisante
Nutrición clínica y dietética hospitalaria, Vol. 28, Núm. Supl. 1, pp. 59
2005
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Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis, L.) stored in modified atmosphere packaging
Food Chemistry, Vol. 91, Núm. 4, pp. 609-619
2004
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Changes in carotenoids and chlorophylls in fresh green asparagus (Asparagus officinalis L) stored under modified atmosphere packaging
Journal of the Science of Food and Agriculture, Vol. 84, Núm. 4, pp. 357-365
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Compositional changes during ripening of two cultivars of muskmelon fruits
Food Chemistry, Vol. 87, Núm. 2, pp. 179-185
1999
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Changes in chemical composition during storage of peaches (Prunus persica)
European Food Research and Technology, Vol. 209, Núm. 2, pp. 135-139