Nutrición y Ciencia de los Alimentos
Departamento
Universidad de La Laguna
San Cristobal de La Laguna, EspañaPublicaciones en colaboración con investigadores/as de Universidad de La Laguna (10)
2023
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Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization
Nutrients, Vol. 15, Núm. 16
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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Effects of Peeling, Film Packaging, and Cold Storage on the Quality of Minimally Processed Prickly Pears (Opuntia ficus-indica L. Mill.)
Agriculture (Switzerland), Vol. 12, Núm. 2
2020
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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el riesgo asociado al consumo de complementos alimenticios que contienen curcumina como ingrediente
Revista del Comité Científico de la AESAN, Núm. 32, pp. 85-112
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The relationship between physical activity, apolipoprotein e ϵ4 carriage, and brain health
Alzheimer's Research and Therapy, Vol. 12, Núm. 1
2019
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α-hispanolol induces apoptosis and suppresses migration and invasion of glioblastoma cells likely via downregulation of MMP-2/9 expression and p38MAPK attenuation
Frontiers in Pharmacology, Vol. 10, Núm. JULY
2017
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Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices
Plant Foods for Human Nutrition, Vol. 72, Núm. 1, pp. 60-66
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Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage
Food and Bioprocess Technology, Vol. 10, Núm. 10, pp. 1883-1891
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Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation
Food Analytical Methods, Vol. 10, Núm. 2, pp. 330-338
2008
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Comparison of the mineral and trace element concentrations between 'gazpacho' and the vegetables used in its elaboration
International Journal of Food Sciences and Nutrition, Vol. 59, Núm. 7-8, pp. 660-670