Departamento
Nutrición y Ciencia de los Alimentos
Publicacións (125) Publicacións nas que participase algún/ha investigador/a
2016
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A new educational tool to learn about hydration: taste workshops for children
Nutricion hospitalaria, Vol. 33, pp. 319
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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
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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
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Acrylamide in coffee: Estimation of exposure from vending machines
Journal of Food Composition and Analysis, Vol. 48, pp. 8-12
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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
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And still they say that fish is expensive
Journal of Negative and No Positive Results: JONNPR, Vol. 1, Núm. 7, pp. 239-243
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Animales en medio urbano: cohabitación y Salud Pública. Plagas y vectores
Profesión veterinaria, Vol. 22, Núm. 86, pp. 45-59
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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
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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
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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
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Aplicaciones de los sistemas de información geográfica (SIG) en salud pública
Profesión veterinaria, Vol. 22, Núm. 87, pp. 60-67
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Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese
Food Microbiology, Vol. 60, pp. 165-173
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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
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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
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Basil as functional and preserving ingredient in "serra da Estrela" cheese
Food Chemistry, Vol. 207, pp. 51-59
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Beneficios de la miel en los alimentos cocinados
Vida apícola: revista de apicultura, Núm. 196, pp. 52-54
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Beneficios nutricionales y sanitarios asociados al consumo de kiwi
Nutricion Hospitalaria, Vol. 33, pp. 21-25
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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
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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
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Biological characterization of a new silicon based coating developed for dental implants
Journal of Materials Science: Materials in Medicine, Vol. 27, Núm. 4