Publicaciones en las que colabora con Fulgencio D. Saura Calixto (43)

2010

  1. Effect grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

    Spanish journal of agricultural research, Núm. 2, pp. 326-333

  2. Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

    Molecular Nutrition and Food Research, Vol. 54, Núm. 7, pp. 939-946

2009

  1. Bioavailability of phenolic antioxidants associated with dietary fiber: Plasma antioxidant capacity after acute and long-term intake in humans

    Plant Foods for Human Nutrition, Vol. 64, Núm. 2, pp. 102-107

  2. Contribution of cereals to dietary fibre and antioxidant intakes: Toward more reliable methodology

    Journal of Cereal Science, Vol. 50, Núm. 2, pp. 291-294

  3. Definition of the mediterranean diet based on bioactive compounds

    Critical Reviews in Food Science and Nutrition, Vol. 49, Núm. 2, pp. 145-152

  4. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 223-234

  5. Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages

    Food Research International, Vol. 42, Núm. 7, pp. 840-846

2008

  1. Dietary fiber in beer: Content, composition, colonic fermentability, and contribution to the diet

    Beer in Health and Disease Prevention (Elsevier), pp. 299-307

  2. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens

    Poultry Science, Vol. 87, Núm. 2, pp. 307-316

  3. Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

    Nutrition, Vol. 24, Núm. 7-8, pp. 646-653

  4. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

    Food Research International, Vol. 41, Núm. 3, pp. 274-285

2007

  1. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens

    Poultry Science, Vol. 86, Núm. 3, pp. 508-516

  2. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

    Food Research International, Vol. 40, Núm. 1, pp. 15-21

  3. Intake and bioaccessibility of total polyphenols in a whole diet

    Food Chemistry, Vol. 101, Núm. 2, pp. 492-501

2006

  1. Antioxidant capacity of the Spanish Mediterranean diet

    Food Chemistry, Vol. 94, Núm. 3, pp. 442-447

  2. Bioaccessibility of β-carotene, lutein, and lycopene from fruits and vegetables

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 15, pp. 5382-5387

2005

  1. Alimentos funcionales: fibra dietética y antioxidantes de la dieta española

    ANS. Alimentación, nutrición y salud, Vol. 12, Núm. 4, pp. 132-149

  2. Artichoke (Cynara scolymus L) modifies bacterial enzymatic activities and antioxidant status in rat cecum

    Nutrition Research, Vol. 25, Núm. 6, pp. 607-615

  3. Determination of β-caroten and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 8, pp. 2936-2940

  4. In vitro digestibility and intestinal fermentation of grape seed and peel

    Food Chemistry, Vol. 90, Núm. 1-2, pp. 281-286