Department
Nutrición y Ciencia de los Alimentos
Publications (56) Publications in which a researcher has participated
2000
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Actividad antimicrobiana de las bacterias lácticas ( I )
Alimentación, equipos y tecnología, Año 19, Núm. 6, pp. 83-92
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Almejas de interés comercial en España. I. Producción y comercialización
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 318, pp. 113-120
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Almejas de interés comercial en España. II. Identificación de especies
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 318, pp. 121-128
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Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (Procyanidins) from grape seeds (Vitis vinifera): Comparative study versus other phenolic and organic compounds
Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 5, pp. 1738-1745
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Antividad antimicrobiana de las bacterias lácticas ( y II)
Alimentación, equipos y tecnología, Año 19, Núm. 7, pp. 109-124
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Bacterias lácticas de origen alimentario: consideraciones taxonómicas y filogenéticas
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 318, pp. 61-70
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Biochemical and genetic evidence that Enterococcus faecium L50 produces enterocins L50A and L50B, the sec-dependent enterocin p, and a novel bacteriocin secreted without an N-terminal extension termed enterocin Q
Journal of Bacteriology, Vol. 182, Núm. 23, pp. 6806-6814
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Biodisponibilidad de ácidos grasos
Revista de nutrición práctica, Año 4, pp. 48-64
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Body perceptions and slimming attitudes reported by Spanish adolescents
European Journal of Clinical Nutrition, Vol. 54, pp. S65-S68
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CLA ¿antioxidante o prooxidante?
Grasas y aceites, Vol. 51, Núm. 4, pp. 268-274
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Cereals contribution to the total dietary intake of heavy metals in Madrid, Spain
Journal of Food Composition and Analysis, Vol. 13, Núm. 4, pp. 495-503
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Colour and composition of improved pepino cultivars at three ripening stages
Gartenbauwissenschaft, Vol. 65, Núm. 2, pp. 83-87
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Comparative study of two techniques for assessing fat intake in a Mediterranean diet. The influence of culinary oils changes
International Journal of Food Sciences and Nutrition, Vol. 51, Núm. 4, pp. 259-268
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Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.)
European Food Research and Technology, Vol. 210, Núm. 3, pp. 220-225
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Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil
JAOCS, Journal of the American Oil Chemists' Society, Vol. 77, Núm. 11, pp. 1169-1175
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Development of a combined PCR-culture technique for the rapid detection of Arcobacter spp. in chicken meat
Letters in Applied Microbiology, Vol. 30, Núm. 3, pp. 207-212
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Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism
Nutrition Research, Vol. 20, Núm. 4, pp. 585-598
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Differences in dietary intake and activity level between normal-weight and overweight or obese adolescents
Journal of Pediatric Gastroenterology and Nutrition, Vol. 30, Núm. 3, pp. 253-258
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Differentiation of smoked Salmo salar, Oncorhynchus mykiss and Brama raii using the nuclear marker 5S rDNA
International Journal of Food Science and Technology, Vol. 35, Núm. 4, pp. 401-406
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Effect of colonic luminal components on induction of apoptosis in human colonic cell lines
Nutrition and Cancer, Vol. 36, Núm. 1, pp. 79-89