Capítulos de libro (6) Publicacións nas que participase algún/ha investigador/a

2012

  1. Beans by-products, potential sources for functional ingredients

    Beans: Nutrition, Consumption and Health (Nova Science Publishers, Inc.), pp. 233-248

  2. Bioavailability and metabolism of ellagic acid and ellagitannins

    Flavonoids and Related Compounds: Bioavailability and Function (CRC Press), pp. 183-199

  3. 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)

  4. 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

  5. Meat and Functional Foods

    Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 225-248

  6. RECOMMENDED INTAKE OF WATER

    Agua Para la Salud: Pasado, Presente y Futuro (CONSEJO SUPERIOR INVESTIGACIONES CIENT, CSIC), pp. 47-54