Publications in collaboration with researchers from Instituto de Investigación en Ciencias de la Alimentación (85)

2024

  1. PROP taste status has limited impact on wine flavour perception and acceptability by consumers

    Food Quality and Preference, Vol. 116

2023

  1. 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

  2. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

    Critical Reviews in Food Science and Nutrition

  3. 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

  4. Evaluation of the Multifunctionality of Soybean Proteins and Peptides in Immune Cell Models

    Nutrients, Vol. 15, Núm. 5

  5. 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

  6. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

    Foods, Vol. 12, Núm. 9

  7. Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats

    Nutrients, Vol. 15, Núm. 20

  8. 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

  9. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

2022

  1. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

    Nutrients, Vol. 14, Núm. 23

  2. 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

  3. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

  4. 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

  5. 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

  6. Insights on the effect of age and gender on in-mouth volatile release during wine tasting

    Food Research International, Vol. 155

  7. 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

  8. 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

  9. Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

    Food Control, Vol. 136

  10. “GENYAL” Study to Childhood Obesity Prevention: Methodology and Preliminary Results

    Frontiers in Nutrition, Vol. 9