Publicaciones (171) Publicaciones en las que ha participado algún/a investigador/a

2019

  1. Low phytanic acid-concentrated DHA prevents cognitive deficit and regulates Alzheimer disease mediators in an ApoE −/− mice experimental model

    Nutrients, Vol. 11, Núm. 1

  2. A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods

    LWT, Vol. 114

  3. A single coating with antibacterial properties for prevention of medical device-associated infections

    European Polymer Journal, Vol. 113, pp. 289-296

  4. Abundant bacteria in the proximal and distal intestine of healthy Siberian sturgeons (Acipenser baerii)

    Aquaculture, Vol. 506, pp. 325-336

  5. 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

  6. Acrylamide content in French fries prepared in food service establishments

    LWT, Vol. 100, pp. 83-91

  7. 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

  8. Adequacy of critical nutrients affecting the quality of the Spanish diet in the ANIBES study

    Nutrients, Vol. 11, Núm. 10

  9. 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

  10. Algo nuevo bajo el Sol

    Journal of Negative and No Positive Results: JONNPR, Vol. 4, Núm. 5, pp. 485-491

  11. 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

  12. An assessment of the bioactivity of coffee silverskin melanoidins

    Foods, Vol. 8, Núm. 2

  13. 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

  14. 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

  15. 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

  16. Antioxidant and hepatoprotective effects of croton hypoleucus extract in an induced-necrosis model in rats

    Molecules, Vol. 24, Núm. 14

  17. 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

  18. Antioxidants and prooxidants: Effects on health and aging 2018

    Oxidative Medicine and Cellular Longevity

  19. 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

  20. 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