Publicaciones en las que colabora con Sonia G. Sáyago-Ayerdi (10)

2020

  1. Changes in intestinal microbiota and predicted metabolic pathways during colonic fermentation of mango (Mangifera indica L.)—based bar indigestible fraction

    Nutrients, Vol. 12, Núm. 3

2014

  1. By-product from decoction process of Hibiscus sabdariffa L. calyces as a source of polyphenols and dietary fiber

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 5, pp. 898-904

2010

  1. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 6, pp. 3399-3406

  2. By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

    Plant Foods for Human Nutrition, Vol. 65, Núm. 3, pp. 210-216

  3. Hibiscus sabdariffa L: Fuente de fibra antioxidante

    Archivos Latinoamericanos de Nutricion, Vol. 60, Núm. 1, pp. 79-84

2009

  1. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

    Meat Science, Vol. 83, Núm. 3, pp. 528-533

  2. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

    LWT - Food Science and Technology, Vol. 42, Núm. 5, pp. 971-976

  3. Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

    Food Chemistry, Vol. 113, Núm. 1, pp. 121-126

2008

  1. 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

2007

  1. Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 19, pp. 7886-7890