Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (23)

2010

  1. 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. 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. 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

  3. Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

    Molecular Nutrition and Food Research, Vol. 53, Núm. SUPPL. 2, pp. 194-218

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

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

  5. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables

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

  6. 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

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

  2. 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

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

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

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

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

2006

  1. 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. 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

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

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

2004

  1. The intake of dietary indigestible fraction in the Spanish diet shows the limitations of dietary fibre data for nutritional studies

    European Journal of Clinical Nutrition, Vol. 58, Núm. 7, pp. 1078-1082

2000

  1. Effects of dietary fibre- and polyphenol-rich grape products on lipidaemia and nutritional parameters in rats

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1183-1188

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

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

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