Nutrición y Ciencia de los Alimentos

2016

1. A PCR-DGGE method for the identification of histamine-producing bacteria in cheese

   Food Control, Vol. 63, pp. 216-223

2. A new educational tool to learn about hydration: taste workshops for children

   Nutricion hospitalaria, Vol. 33, pp. 319

3. A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity

   Food and Chemical Toxicology, Vol. 88, pp. 65-74

4. A study of anthropometric, biochemical and nutritional parameters in adolescents in the area of Toledo, Spain.

   Journal of Negative and No Positive Results: JONNPR, Vol. 1, Núm. 7, pp. 244-253

5. Acrylamide in coffee: Estimation of exposure from vending machines

   Journal of Food Composition and Analysis, Vol. 48, pp. 8-12

6. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model

   Food and Function, Vol. 7, Núm. 3, pp. 1645-1654

7. And still they say that fish is expensive

   Journal of Negative and No Positive Results: JONNPR, Vol. 1, Núm. 7, pp. 239-243

8. Animales en medio urbano: cohabitación y Salud Pública. Plagas y vectores

   Profesión veterinaria, Vol. 22, Núm. 86, pp. 45-59

9. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

   International Journal of Food Science and Technology, Vol. 51, Núm. 10, pp. 2290-2300

10. Antifungal activity of mango peel and seed extracts against clinically pathogenic and food spoilage yeasts

    Natural Product Research, Vol. 30, Núm. 22, pp. 2598-2604

11. Antioxidant status in a group of institutionalised elderly people with chronic obstructive pulmonary disease

    British Journal of Nutrition, Vol. 115, Núm. 10, pp. 1740-1747

12. Aplicaciones de los sistemas de información geográfica (SIG) en salud pública

    Profesión veterinaria, Vol. 22, Núm. 87, pp. 60-67

13. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

    Food Microbiology, Vol. 60, pp. 165-173

14. Assessment of dietary lutein, zeaxanthin and lycopene intakes and sources in the Spanish survey of dietary intake (2009-2010)

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 3, pp. 305-313

15. Assessment of lutein and zeaxanthin status and dietary markers as predictors of the contrast threshold in 2 age groups of men and women

    Nutrition Research, Vol. 36, Núm. 7, pp. 719-730

16. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

17. Beneficios de la miel en los alimentos cocinados

    Vida apícola: revista de apicultura, Núm. 196, pp. 52-54

18. Beneficios nutricionales y sanitarios asociados al consumo de kiwi

    Nutricion Hospitalaria, Vol. 33, pp. 21-25

19. Beverage consumption habits and association with total water and energy intakes in the Spanish population: Findings of the ANIBES study

    Nutrients, Vol. 8, Núm. 4

20. Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): Defining potential applications

    Food and Function, Vol. 7, Núm. 3, pp. 1458-1467