Argitalpenak (63) MARÍA JOSÉ VILLANUEVA SUÁREZ argitalpenak

2023

  1. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

  2. Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure

    Exposure and Health

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

  2. 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

  3. Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

    Foods, Vol. 11, Núm. 13

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

  2. 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

  1. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

  2. High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product

    Foods, Vol. 9, Núm. 8

  3. 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

  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. 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

  2. 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

  3. 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

  4. 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

  1. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages

    Food Chemistry, Vol. 173, pp. 1100-1106

2014

  1. 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

  2. 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