Publicaciones en las que colabora con ARACELI REDONDO CUENCA (35)

2022

  1. 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

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

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. 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. Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability

    Food Chemistry, Vol. 141, Núm. 2, pp. 1114-1119

  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

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

2008

  1. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods

    Food Chemistry, Vol. 108, Núm. 3, pp. 1099-1105

  2. Soybean, a promising health source

    Nutricion Hospitalaria, Vol. 23, Núm. 4, pp. 305-312

  3. Subproductos vegetales con potencial funcional: okara y vainas de haba y guisante

    Nutrición clínica y dietética hospitalaria, Vol. 28, Núm. Supl. 1, pp. 59

2007

  1. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)

    Food Chemistry, Vol. 101, Núm. 3, pp. 1216-1222

2005

  1. 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

2003

  1. Characterization of nonstarch polysaccharides content from different edible organs of some vegetables, determined by GC and HPLC: Comparative study

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 20, pp. 5950-5955

  2. Influencia de los absorbedores de volátiles sobre la calidad del tomate en el transporte.

    Maduración y post-recolección de frutos y hortalizas. (Ed CSIC), pp. 343-347

2002

  1. Estudio de la eficacia de un producto absorbedor de etileno en la conservación de frutas de hueso: albaricoque (Prunus armenica) y melocotón (prunus persica)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 337, pp. 147-152