Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (23)

2024

  1. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin

    Gels, Vol. 10, Núm. 1

2023

  1. Chemical Characterization, Antioxidant Capacity and Anti-Oxidative Stress Potential of South American Fabaceae Desmodium tortuosum

    Nutrients, Vol. 15, Núm. 3

  2. Cytoprotective–Antioxidant Effect of Brunfelsia grandiflora Extract on Neuron-like Cells

    Applied Sciences (Switzerland), Vol. 13, Núm. 22

  3. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

    Gels, Vol. 9, Núm. 9

  4. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion

    Food Research International, Vol. 170

2022

  1. Physiological Doses of Oleic and Palmitic Acids Protect Human Endothelial Cells from Oxidative Stress

    Molecules, Vol. 27, Núm. 16

  2. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

    Foods, Vol. 11, Núm. 5

2021

  1. Biological actions and molecular mechanisms of sambucus Nigra L. In neurodegeneration: A cell culture approach

    Molecules, Vol. 26, Núm. 16

  2. Carob fruit extract-enriched meat, as preventive and curative treatments, improves gut microbiota and colonic barrier integrity in a late-stage T2DM model

    Food Research International, Vol. 141

2020

  1. Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress

    Plant Foods for Human Nutrition, Vol. 75, Núm. 2, pp. 161-168

  2. The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

    Foods, Vol. 9, Núm. 11

2019

  1. Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products

    Journal of the American College of Nutrition, Vol. 38, Núm. 4, pp. 334-341

2017

  1. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

    Food Research International, Vol. 99, pp. 1084-1094

  2. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

    Journal of Food Science and Technology, Vol. 54, Núm. 7, pp. 1785-1793

  3. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

  4. Protective Effect of Silybum marianum and Silibinin on Endothelial Cells Submitted to High Glucose Concentration

    Planta Medica, Vol. 83, Núm. 1-2, pp. 97-103

2014

  1. Efectos de extractos de Undaria pinnatifida, Himantalia elongata y porfira umbilicalis sobre la actividad α-glucosidasa y la difusion de la glucosa in vitro

    Nutricion Hospitalaria, Vol. 29, Núm. 6, pp. 1434-1446

  2. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

    LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 941-947

2013

  1. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 138, Núm. 1, pp. 547-555

2012

  1. The antioxidant status response to low-fat and walnut paste–enriched meat differs in volunteers at high cardiovascular risk carrying different pon-1 polymorphisms

    Journal of the American College of Nutrition, Vol. 31, Núm. 3, pp. 194-205