Nutrición y Ciencia de los Alimentos
Saila
Universidad de León
León, EspañaUniversidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (14)
2023
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Red Vetchling (Lathyrus cicera L.), a Promising Crop for the Sustainable Replacement of Soybean Meal and Reducing the Carbon Footprint of European Aquafeeds
Animals, Vol. 13, Núm. 20
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Uncovering the physiological impacts of soybean meal replacement by Narbonne vetch (Vicia narbonensis) meal in rainbow trout (Oncorhynchus mykiss) diets: Towards the future and sustainable European aquaculture.
Animal Feed Science and Technology, Vol. 296
2021
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Acute Impacts of Different Types of Exercise on Circulating α-Klotho Protein Levels
Frontiers in Physiology, Vol. 12
2018
2017
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Glucomannan- and glucomannan plus spirulina-enriched pork affect liver fatty acid profile, LDL receptor expression and antioxidant status in Zucker fa/fa rats fed atherogenic diets
Food and Nutrition Research, Vol. 61, Núm. 1
2006
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Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats
Annals of Nutrition and Metabolism, Vol. 50, Núm. 1, pp. 54-58
2004
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Mineral and vitamin status in elderly persons from Northwest Spain consuming an atlantic variant of the mediterranean diet
Annals of Nutrition and Metabolism, Vol. 48, Núm. 3, pp. 125-133
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Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats
British Journal of Nutrition, Vol. 92, Núm. 2, pp. 257-265
2003
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Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
Food Chemistry, Vol. 83, Núm. 3, pp. 349-356
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Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions
Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239
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Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats
Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308
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Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality
Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 602-608
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Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality
LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769
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Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet
Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618