Publications (36) AMAIA IRIONDO DE HOND publications

2024

  1. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

    Foods, Vol. 13, Núm. 7

2023

  1. Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells

    Antioxidants, Vol. 12, Núm. 3

  2. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

    Foods, Vol. 12, Núm. 9

  3. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

2022

  1. Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

    Foods, Vol. 11, Núm. 8

  2. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

  3. Educating health care professionals on the importance of proper diets. An online course on nutrition, health, and sustainability

    International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 8, pp. 1091-1095

  4. Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

    Foods, Vol. 11, Núm. 19

  5. Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24

  6. Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

    Food Control, Vol. 136

2021

  1. Changes in fatty acid dietary profile affect the brain–gut axis functions of healthy young adult rats in a sex-dependent manner

    Nutrients, Vol. 13, Núm. 6

  2. Effects of coffee and its components on the gastrointestinal tract and the brain–gut axis

    Nutrients, Vol. 13, Núm. 1, pp. 1-34

  3. Healthy eating recommendations: Good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool?

    Nutrition Research Reviews, Vol. 34, Núm. 1, pp. 48-63

  4. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

    Frontiers in Nutrition, Vol. 8

  5. Nuevas tendencias en la producción y consumo alimentario

    Distribución y consumo, Año 31, Núm. 165, pp. 51-62

2020

  1. Applications of compounds from coffee processing by-products

    Biomolecules, Vol. 10, Núm. 9, pp. 1-20

  2. Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide

    Foods, Vol. 9, Núm. 5

  3. Cannabidiol and other non-psychoactive cannabinoids for prevention and treatment of gastrointestinal disorders: Useful nutraceuticals?

    International Journal of Molecular Sciences, Vol. 21, Núm. 9

  4. Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation

    Molecules, Vol. 25, Núm. 6

  5. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

    Foods, Vol. 9, Núm. 11