Departamento
Nutrición y Ciencia de los Alimentos
Publicaciones (171) Publicaciones en las que ha participado algún/a investigador/a
2019
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Low phytanic acid-concentrated DHA prevents cognitive deficit and regulates Alzheimer disease mediators in an ApoE
−/−
mice experimental model
Nutrients, Vol. 11, Núm. 1
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A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods
LWT, Vol. 114
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A single coating with antibacterial properties for prevention of medical device-associated infections
European Polymer Journal, Vol. 113, pp. 289-296
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Abundant bacteria in the proximal and distal intestine of healthy Siberian sturgeons (Acipenser baerii)
Aquaculture, Vol. 506, pp. 325-336
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Acrilamida en alimentos: una visión desde la investigación científica
ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 67, pp. 5-12
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Acrylamide content in French fries prepared in food service establishments
LWT, Vol. 100, pp. 83-91
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Acrylamide in biscuits commercialised in Spain: A view of the Spanish market from 2007 to 2019
Food and Function, Vol. 10, Núm. 10, pp. 6624-6632
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Adequacy of critical nutrients affecting the quality of the Spanish diet in the ANIBES study
Nutrients, Vol. 11, Núm. 10
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Adequacy of usual macronutrient intake and macronutrient distribution in children and adolescents in Spain: A National Dietary Survey on the Child and Adolescent Population, ENALIA 2013–2014
European Journal of Nutrition, Vol. 58, Núm. 2, pp. 705-719
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Algo nuevo bajo el Sol
Journal of Negative and No Positive Results: JONNPR, Vol. 4, Núm. 5, pp. 485-491
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Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 4, pp. 2048-2051
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An assessment of the bioactivity of coffee silverskin melanoidins
Foods, Vol. 8, Núm. 2
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Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells: Anti-inflammatory activity of in vitro digested Chilean currants
Journal of Functional Foods, Vol. 59, pp. 329-336
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Anti-tumour necrosis factor discontinuation in inflammatory bowel disease patients in remission: study protocol of a prospective, multicentre, randomized clinical trial
Therapeutic Advances in Gastroenterology, Vol. 12
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Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity
Innovative Food Science and Emerging Technologies, Vol. 57
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Antioxidant and hepatoprotective effects of croton hypoleucus extract in an induced-necrosis model in rats
Molecules, Vol. 24, Núm. 14
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Antioxidant properties of high molecular weight compounds from coffee roasting and brewing byproducts
Bioactive Compounds in Health and Disease, Vol. 2, Núm. 3, pp. 48-63
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Antioxidants and prooxidants: Effects on health and aging 2018
Oxidative Medicine and Cellular Longevity
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Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product
European Food Research and Technology, Vol. 245, Núm. 8, pp. 1539-1551
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Association of calcium and dairy product consumption with childhood obesity and the presence of a Brain Derived Neurotropic Factor-Antisense (BDNF-AS) polymorphism
Clinical Nutrition, Vol. 38, Núm. 6, pp. 2616-2622