Publicaciones en las que colabora con MARÍA ALEJANDRA GARCÍA ALONSO (12)

2024

  1. Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

    Foods, Vol. 13, Núm. 8, pp. 1154-1154

2023

  1. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2000

  1. Effect of processing on potato starch: In vitro availability and glycaemic index

    Starch/Staerke, Vol. 52, Núm. 2-3, pp. 81-84

  2. Effect of processing on potato starch: In vitro availability and glycaemic index

    Nahrung - Food, Vol. 44, Núm. 1, pp. 19-22

  3. In vitro determination of the indigestible fraction in foods: An alternative to dietary fiber analysis

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 8, pp. 3342-3347

  4. In vitro fermentation of different types of α-amylase resistant corn starches

    European Food Research and Technology, Vol. 211, Núm. 5, pp. 316-321

1999

  1. Reduction in serum total and LDL cholesterol concentrations by a dietary fiber and polyphenol-rich grape product in hypercholesterolemic rats

    Nutrition Research, Vol. 19, Núm. 9, pp. 1371-1381

1998

  1. Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 4, pp. 284-287

1997

  1. A starch hydrolysis procedure to estimate glycemic index

    Nutrition Research, Vol. 17, Núm. 3, pp. 427-437

  2. Funcionalidad de los almidones de la diega: digestión y fermentación

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 284, pp. 65-70

  3. Nutritional and physiological properties of grape pomace as a potential food ingredient

    American Journal of Enology and Viticulture, Vol. 48, Núm. 3, pp. 328-332

1995

  1. Almidón resistente, componente indigestible de la dieta

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 261, pp. 31-36