ELENA MARÍA
ARRANZ GUTIÉRREZ
Profesora ayudante doctora
Publicaciones (39) Publicaciones de ELENA MARÍA ARRANZ GUTIÉRREZ
2024
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Decision-making processes on sustainable packaging options in the European food sector
Journal of Cleaner Production, Vol. 434
2023
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A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 49, pp. 19265-19276
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A service-learning experience for fighting fake news about food and nutrition
15th International Conference on Education and New Learning Technologies
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Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility
Critical Reviews in Food Science and Nutrition
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Dairy and plant based protein beverages: In vitro digestion behaviour and effect on intestinal barrier biomarkers
Food Research International, Vol. 169, pp. 112815
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PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL
15th International Conference on Education and New Learning Technologies
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Sustainable food packaging: An updated definition following a holistic approach
Frontiers in Sustainable Food Systems, Vol. 7, pp. 1-12
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The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products
Foods, Vol. 12, Núm. 7, pp. 1469 (1-16)
2022
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Learning by doing about health and sustainability through food labeling
EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 202214th International Conference on Education and New Learning Technologies
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Solid lipid nanoparticles to improve bioaccessibility and permeability of orally administered maslinic acid
Drug Delivery, Vol. 29, Núm. 1, pp. 1971-1982
2021
2020
2019
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Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity
Innovative Food Science and Emerging Technologies, Vol. 57
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Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells
Food Chemistry, Vol. 288, pp. 306-314
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Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion
Journal of Dairy Science, Vol. 102, Núm. 1, pp. 54-67
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Effect of milk protein composition and amount of β-casein on growth performance, gut hormones, and inflammatory cytokines in an in vivo piglet model
Journal of Dairy Science, Vol. 102, Núm. 10, pp. 8604-8613
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Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of: In vitro digestates
Food and Function, Vol. 10, Núm. 4, pp. 1870-1879
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Food Nanotechnology Applications to the Beverage Industry
Food Applications of Nanotechnology (Taylor & Francis)
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Production of food bioactive-loaded nanostructures by high-pressure homogenization
Nanoencapsulation of Food Ingredients by Specialized Equipment: Volume 3 in the Nanoencapsulation in the Food Industry series (Elsevier), pp. 251-340
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Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2629-2635