Publicaciones en las que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (11)

2022

  1. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

2019

  1. Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar

    Food and Function, Vol. 10, Núm. 6, pp. 3181-3187

  2. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

    Industrial Crops and Products, Vol. 134, pp. 154-159

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

2016

  1. Minerals and Vitamin B9 in dried plants vs. infusions: Assessing absorption dynamics of minerals by membrane dialysis tandem in vitro digestion

    Food Bioscience, Vol. 13, pp. 9-14

2015

  1. Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 32-38

2014

  1. Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396

  2. Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

    Food Research International, Vol. 62, pp. 272-279

2013

  1. Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 2, pp. 176-185

2012

  1. Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption in Mexico

    Food Research International, Vol. 46, Núm. 1, pp. 279-285

  2. Tocopherol composition and antioxidant activity of Spanish wild vegetables

    Genetic Resources and Crop Evolution, Vol. 59, Núm. 5, pp. 851-863