Department
Nutrición y Ciencia de los Alimentos
Book chapters (6) Publications in which a researcher has participated
2012
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Beans by-products, potential sources for functional ingredients
Beans: Nutrition, Consumption and Health (Nova Science Publishers, Inc.), pp. 233-248
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Bioavailability and metabolism of ellagic acid and ellagitannins
Flavonoids and Related Compounds: Bioavailability and Function (CRC Press), pp. 183-199
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Brown seaweeds as a source of functional ingredients. In vivo assays in Wistar rats.
Bioactive Compounds and Functional Foods in Health and Disease (Food Science Publishers)
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Dietary flavonoids modulate the oxidative DNA damage induced by N-nitrosamines, heterocyclic amines and benzo(a)pyrene
Handbook on Flavonoids: Dietary Sources, Properties and Health Benefits (Nova Science Publishers, Inc.), pp. 335-360
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Meat and Functional Foods
Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 225-248
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RECOMMENDED INTAKE OF WATER
Agua Para la Salud: Pasado, Presente y Futuro (CONSEJO SUPERIOR INVESTIGACIONES CIENT, CSIC), pp. 47-54