Publicacions en col·laboració amb investigadors/es de Estación Experimental del Zaidín (23)

2024

  1. Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages

    Food Research International, Vol. 194

2023

  1. Acrylamide in bakery products

    Acrylamide in Food (Elsevier), pp. 133-160

2022

  1. An updated view of acrylamide in cereal products

    Current Opinion in Food Science, Vol. 46

  2. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

    Journal of Food Composition and Analysis, Vol. 107

2020

  1. The Mediterranean diet and mineral composition

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 151-163

2017

  1. Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

    Foods, Vol. 6, Núm. 1, pp. 1-14

  2. Melanoidins as a potential functional food ingredient

    Current Opinion in Food Science, Vol. 14, pp. 37-42

2016

  1. Adolescents and dietary calcium

    Food and Nutritional Components in Focus (Royal Society of Chemistry), pp. 203-222

2015

  1. Prebióticos; Concepto, propiedades y efectos beneficiosos

    Nutricion Hospitalaria, Vol. 31, pp. 99-118

  2. The protective role of the Bowman-Birk protease inhibitor in soybean lunasin digestion: The effect of released peptides on colon cancer growth

    Food and Function, Vol. 6, Núm. 8, pp. 2626-2635

2013

  1. Iron Nutrition in Adolescence

    Critical Reviews in Food Science and Nutrition, Vol. 53, Núm. 11, pp. 1226-1237

2012

  1. Assessment of acrylamide intake of Spanish boys aged 11-14 years consuming a traditional and balanced diet

    LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 16-22

  2. Consumption of highly processed foods: Effects on bioavailability and status of zinc and copper in adolescents

    Food Research International, Vol. 45, Núm. 1, pp. 184-190

  3. Is the Mediterranean diet adequate to satisfy zinc requirements during adolescence?

    Public Health Nutrition, Vol. 15, Núm. 8, pp. 1429-1436

2011

  1. Calcium nutrition in adolescence

    Critical Reviews in Food Science and Nutrition, Vol. 51, Núm. 3, pp. 195-209

  2. Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescent mice

    Nutrition, Vol. 27, Núm. 1, pp. 86-91

2009

  1. Influence of diets rich in maillard reaction products on calcium bioavailability. Assays in male adolescents and in caco-2 cells

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 20, pp. 9532-9538

  2. Intake of Maillard reaction products reduces iron bioavailability in male adolescents

    Molecular Nutrition and Food Research, Vol. 53, Núm. 12, pp. 1551-1560

  3. The beneficial effect of Mediterranean dietary patterns on dietary iron utilization in male adolescents aged 11-14 years

    International Journal of Food Sciences and Nutrition, Vol. 60, Núm. SUPPL. 7, pp. 355-368

2008

  1. A Mediterranean Dietary Style Improves Calcium Utilization in Healthy Male Adolescents

    Journal of the American College of Nutrition, Vol. 27, Núm. 4, pp. 454-462