MARÍA JOSÉ
VILLANUEVA SUÁREZ
Profesora titular de universidad
Publikationen (65) Publikationen von MARÍA JOSÉ VILLANUEVA SUÁREZ
2024
-
Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure
Exposure and Health, Vol. 16, Núm. 4, pp. 911-924
2023
2022
-
High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient
LWT, Vol. 169
-
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
-
Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product
Foods, Vol. 11, Núm. 13
2021
-
Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®
LWT, Vol. 146
-
Tap Water Lead Levels in Madrid (Spain): Degree of Compliance and Health Risk Assessment
Exposure and Health, Vol. 13, Núm. 2, pp. 207-218
2020
-
Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats
Bioactive Carbohydrates and Dietary Fibre, Vol. 23
-
High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product
Foods, Vol. 9, Núm. 8
-
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
-
Hypolipidemic effects of dietary fibre from an artichoke by-product in Syrian hamsters
Journal of Functional Foods, Vol. 56, pp. 156-162
2018
-
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
-
Soybean Okara modulates gut microbiota in rats fed a high-fat diet
Bioactive Carbohydrates and Dietary Fibre, Vol. 16, pp. 100-107
2016
-
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
-
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
-
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
-
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
-
Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages
Food Chemistry, Vol. 173, pp. 1100-1106
2014
-
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
-
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