Publicaciones en las que colabora con MARÍA JOSÉ VILLANUEVA SUÁREZ (15)

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

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. 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

  3. 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

  1. 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

2010

  1. 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. 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

  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

2004

  1. 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

  2. Compositional changes during ripening of two cultivars of muskmelon fruits

    Food Chemistry, Vol. 87, Núm. 2, pp. 179-185

1999

  1. Changes in chemical composition during storage of peaches (Prunus persica)

    European Food Research and Technology, Vol. 209, Núm. 2, pp. 135-139