Argitalpenak (39) ELENA MARÍA ARRANZ GUTIÉRREZ argitalpenak

2024

  1. Decision-making processes on sustainable packaging options in the European food sector

    Journal of Cleaner Production, Vol. 434

2023

  1. 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

  2. A service-learning experience for fighting fake news about food and nutrition

    15th International Conference on Education and New Learning Technologies

  3. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

    Critical Reviews in Food Science and Nutrition

  4. Dairy and plant based protein beverages: In vitro digestion behaviour and effect on intestinal barrier biomarkers

    Food Research International, Vol. 169, pp. 112815

  5. PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL

    15th International Conference on Education and New Learning Technologies

  6. Sustainable food packaging: An updated definition following a holistic approach

    Frontiers in Sustainable Food Systems, Vol. 7, pp. 1-12

  7. 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

  1. 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

  2. Solid lipid nanoparticles to improve bioaccessibility and permeability of orally administered maslinic acid

    Drug Delivery, Vol. 29, Núm. 1, pp. 1971-1982

2021

  1. Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers

    LWT, Vol. 135

2020

  1. Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

    Food Research International, Vol. 130

2019

  1. 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

  2. Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells

    Food Chemistry, Vol. 288, pp. 306-314

  3. 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

  4. 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

  5. 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

  6. Food Nanotechnology Applications to the Beverage Industry

    Food Applications of Nanotechnology (Taylor & Francis)

  7. 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

  8. 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