Publicaciones en colaboración con investigadores/as de University of Milan (7)

2023

  1. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

2020

  1. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 191-207

2019

  1. Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells

    Food Chemistry, Vol. 288, pp. 306-314

2018

  1. Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

    Nutrients, Vol. 10, Núm. 7

  2. Intestinal health benefits of bovine whey proteins after simulated gastrointestinal digestion

    Journal of Functional Foods, Vol. 49, pp. 526-535

2016

  1. Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 2, pp. 656-663

2014

  1. Declaración de chinchón; decálogo sobre edulcorantes sin y bajos en calorías (ESBC)

    Nutricion Hospitalaria, Vol. 29, Núm. 4, pp. 719-734