Publicaciones en las que colabora con Jara Pérez Jiménez (12)

2022

  1. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476

2021

  1. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

2020

  1. Potential of a sunflower seed by-product as animal fat replacer in healthier frankfurters

    Foods, Vol. 9, Núm. 4

2019

  1. Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 16, pp. 4463-4471

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. 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. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables

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

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

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

  2. 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