Argitalpenak (89) MARÍA ÁNGELES BEATRIZ MIRALLES BURAGLIA argitalpenak

2024

  1. Current advances for in vitro protein digestibility

    Frontiers in Nutrition, Vol. 11

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 multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

    Food Research International, Vol. 169

  3. CCK and GLP-1 response on enteroendocrine cells of semi-dynamic digests of hydrolyzed and intact casein

    Food research international (Ottawa, Ont.), Vol. 171, pp. 113047

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

    Critical Reviews in Food Science and Nutrition

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

    Critical Reviews in Food Science and Nutrition, pp. 1-19

  6. Food peptides as inducers of CCK and GLP-1 secretion and GPCRs involved in enteroendocrine cell signalling

    Food Chemistry, Vol. 402

  7. Modelling the co-digestion of wine polyphenols with glucose, proteins and lipids in the human gastrointestinal tract

    BIO Web of Conferences

  8. Peptidomic Characterization and Amino Acid Availability after Intake of Casein vs. a Casein Hydrolysate in a Pig Model

    Nutrients, Vol. 15, Núm. 5

2022

  1. Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion

    Food Hydrocolloids, Vol. 127

  2. Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

    Food Research International, Vol. 155

  3. In vitro digestion of milk proteins including intestinal brush border membrane peptidases. Transepithelial transport of resistant casein domains

    Food Research International, Vol. 157

  4. In vitro simulated semi-dynamic gastrointestinal digestion: Evaluation of the effects of processing on whey proteins digestibility and allergenicity

    Food and Function, Vol. 13, Núm. 3, pp. 1593-1602

  5. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

    LWT, Vol. 154

  6. Thermal stability of bovine lactoferrin prepared by cation exchange chromatography and its blends with authorized additives for infant formulas

    LWT, Vol. 154

2021

  1. Composition of Brazil nut (Bertholletia excels HBK), its beverage and by-products: A healthy food and potential source of ingredients

    Foods, Vol. 10, Núm. 12

  2. Digestion of micellar casein in duodenum cannulated pigs. Correlation between in vitro simulated gastric digestion and in vivo data

    Food Chemistry, Vol. 343

  3. Peptidomic data in porcine duodenal effluents after oral administration of micellar casein

    Data in Brief

  4. Protein profile and simulated digestive behavior of breast milk from overweight and normal weight mothers

    Foods, Vol. 10, Núm. 4

  5. Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas

    Food Research International, Vol. 141