Publicaciones en las que colabora con Sonia G. Sáyago-Ayerdi (16)

2021

  1. Bioconversion by gut microbiota of predigested mango (Mangifera indica L) ‘Ataulfo’ peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon

    Food Research International, Vol. 139

  2. Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon

    Food Research International, Vol. 143

  3. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces

    Food Research International, Vol. 139

2020

  1. Changes in intestinal microbiota and predicted metabolic pathways during colonic fermentation of mango (Mangifera indica L.)—based bar indigestible fraction

    Nutrients, Vol. 12, Núm. 3

2014

  1. By-product from decoction process of Hibiscus sabdariffa L. calyces as a source of polyphenols and dietary fiber

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 5, pp. 898-904

  2. Effects of consuming diets containing Agave tequilana dietary fibre and jamaica calyces on body weight gain and redox status in hypercholesterolemic rats

    Food Chemistry, Vol. 148, pp. 54-59

2010

  1. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 6, pp. 3399-3406

  2. By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

    Plant Foods for Human Nutrition, Vol. 65, Núm. 3, pp. 210-216

  3. Hibiscus sabdariffa L: Fuente de fibra antioxidante

    Archivos Latinoamericanos de Nutricion, Vol. 60, Núm. 1, pp. 79-84

2009

  1. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

    Meat Science, Vol. 83, Núm. 3, pp. 528-533

  2. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

    LWT - Food Science and Technology, Vol. 42, Núm. 5, pp. 971-976

  3. Fibra antioxidante de uva ingrediente funcional en productos cárnicos para alimentación humana

    Fibra antioxidante de uva ingrediente funcional en productos cárnicos para alimentación humana

  4. Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

    Food Chemistry, Vol. 113, Núm. 1, pp. 121-126

2008

  1. 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

  2. Utilidad y controversias del consumo de ácidos grasos de cadena media sobre el metabolismo lipoproteico y obesidad

    Nutricion Hospitalaria, Vol. 23, Núm. 3, pp. 191-202

2007

  1. Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 19, pp. 7886-7890