Publicaciones en las que colabora con Fulgencio D. Saura Calixto (47)

2014

  1. Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

    Food Research International, Vol. 55, pp. 391-396

2010

  1. Effect grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

    Spanish journal of agricultural research, Núm. 2, pp. 326-333

  2. Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

    Molecular Nutrition and Food Research, Vol. 54, Núm. 7, pp. 939-946

2009

  1. Bioavailability of phenolic antioxidants associated with dietary fiber: Plasma antioxidant capacity after acute and long-term intake in humans

    Plant Foods for Human Nutrition, Vol. 64, Núm. 2, pp. 102-107

  2. Contribution of cereals to dietary fibre and antioxidant intakes: Toward more reliable methodology

    Journal of Cereal Science, Vol. 50, Núm. 2, pp. 291-294

  3. Definition of the mediterranean diet based on bioactive compounds

    Critical Reviews in Food Science and Nutrition, Vol. 49, Núm. 2, pp. 145-152

  4. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 223-234

  5. Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages

    Food Research International, Vol. 42, Núm. 7, pp. 840-846

2008

  1. Dietary fiber in beer: Content, composition, colonic fermentability, and contribution to the diet

    Beer in Health and Disease Prevention (Elsevier), pp. 299-307

  2. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens

    Poultry Science, Vol. 87, Núm. 2, pp. 307-316

  3. Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

    Nutrition, Vol. 24, Núm. 7-8, pp. 646-653

  4. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

    Food Research International, Vol. 41, Núm. 3, pp. 274-285

2007

  1. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens

    Poultry Science, Vol. 86, Núm. 3, pp. 508-516

  2. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

    Food Research International, Vol. 40, Núm. 1, pp. 15-21

  3. Intake and bioaccessibility of total polyphenols in a whole diet

    Food Chemistry, Vol. 101, Núm. 2, pp. 492-501

2006

  1. Antioxidant capacity of the Spanish Mediterranean diet

    Food Chemistry, Vol. 94, Núm. 3, pp. 442-447

  2. Bioaccessibility of β-carotene, lutein, and lycopene from fruits and vegetables

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 15, pp. 5382-5387

2005

  1. Alimentos funcionales: fibra dietética y antioxidantes de la dieta española

    ANS. Alimentación, nutrición y salud, Vol. 12, Núm. 4, pp. 132-149

  2. Artichoke (Cynara scolymus L) modifies bacterial enzymatic activities and antioxidant status in rat cecum

    Nutrition Research, Vol. 25, Núm. 6, pp. 607-615

  3. Determination of β-caroten and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 8, pp. 2936-2940