Nutrición y Ciencia de los Alimentos
Fachbereich
Instituto de Investigación en Ciencias de la Alimentación
Madrid, EspañaPublikationen in Zusammenarbeit mit Forschern von Instituto de Investigación en Ciencias de la Alimentación (85)
2024
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PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Food Quality and Preference, Vol. 116
2023
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A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 49, pp. 19265-19276
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Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility
Critical Reviews in Food Science and Nutrition
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Dietary and Physical Activity Habits as Conditioning Factors of Nutritional Status among Children of GENYAL Study
International Journal of Environmental Research and Public Health, Vol. 20, Núm. 1
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Evaluation of the Multifunctionality of Soybean Proteins and Peptides in Immune Cell Models
Nutrients, Vol. 15, Núm. 5
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Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides
Nutrients, Vol. 15, Núm. 2
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Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
Foods, Vol. 12, Núm. 9
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Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats
Nutrients, Vol. 15, Núm. 20
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Milk fat globule membrane-enriched milk improves episodic memory: A randomized, parallel, double-blind, placebo-controlled trial in older adults
Journal of Functional Foods, Vol. 111
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Nutrition Security of Hemp for Human Consumption
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88
2022
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Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment
Nutrients, Vol. 14, Núm. 23
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Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 517-534
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Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet
Molecules (Basel, Switzerland), Vol. 27, Núm. 17
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Educating health care professionals on the importance of proper diets. An online course on nutrition, health, and sustainability
International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 8, pp. 1091-1095
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Gut microbiome-modulating properties of a polyphenol-enriched dietary supplement comprised of hibiscus and lemon verbena extracts. Monitoring of phenolic metabolites
Journal of Functional Foods, Vol. 91
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Insights on the effect of age and gender on in-mouth volatile release during wine tasting
Food Research International, Vol. 155
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Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage
International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24
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Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers
Foods, Vol. 11, Núm. 19
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Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L
Food Control, Vol. 136
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“GENYAL” Study to Childhood Obesity Prevention: Methodology and Preliminary Results
Frontiers in Nutrition, Vol. 9