Nutrición y Ciencia de los Alimentos

2019

1. Baby’s first microbes: The microbiome of human milk

   How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum (Springer International Publishing), pp. 3-33

2. Coffee Antioxidants in Chronic Diseases

   COFFEE: CONSUMPTION AND HEALTH IMPLICATIONS (ROYAL SOC CHEMISTRY), pp. 20-56

3. Coffee By-products

   COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 309-334

4. Dietary fiber sources and human benefits: The case study of cereal and pseudocereals

   Advances in Food and Nutrition Research (Academic Press Inc.), pp. 83-134

5. Food Nanotechnology Applications to the Beverage Industry

   Food Applications of Nanotechnology (Taylor & Francis)

6. Food industry processing by-products in foods

   The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness (Elsevier), pp. 239-281

7. Health Benefits of Silverskin

   Food Wastes and By-products: Nutraceutical and Health Potential (wiley), pp. 353-371

8. Improving lipid content in muscle-based food: New strategies for developing fat replacers based on gelling processes using healthy edible oils

   Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects (Springer International Publishing), pp. 185-198

9. Nutrición y geriatría

   Manual de nutrición clínica: Hospital Universitario La Paz (UNED - Universidad Nacional de Educación a Distancia), pp. 285-304

10. Papel de las proantocianidinas sobre la microbiota, permeabilidad, intestinal e inflamación

    Inmunonutrición. Estilo de vida (Editorial Médica Panamericana)

11. Personalized Nutrition Education to the Adherence to Dietary and Physical Activity Recommendations

    Trends in Personalized Nutrition (Elsevier), pp. 277-307

12. Principios de la nutrición clínica

    Manual de nutrición clínica: Hospital Universitario La Paz (UNED - Universidad Nacional de Educación a Distancia), pp. 13-37

13. Production of food bioactive-loaded nanostructures by high-pressure homogenization

    Nanoencapsulation of Food Ingredients by Specialized Equipment: Volume 3 in the Nanoencapsulation in the Food Industry series (Elsevier), pp. 251-340

14. Utilization and management of horticultural waste

    Postharvest Technology of Perishable Horticultural Commodities (Elsevier), pp. 639-666

15. Valoración del estado nutricional y cálculo de requerimientos nutricionales

    Manual de nutrición clínica: Hospital Universitario La Paz (UNED - Universidad Nacional de Educación a Distancia), pp. 63-86