Nutrición y Ciencia de los Alimentos

2012

1. A dietary resveratrol-rich grape extract prevents the developing of atherosclerotic lesions in the aorta of pigs fed an atherogenic diet

   Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 22, pp. 5609-5620

2. A real-time reverse-transcriptase PCR technique for detection and quantification of viable Alternaria spp. in foodstuffs

   Food Control, Vol. 28, Núm. 2, pp. 286-294

3. Adecuación de la ingesta de calcio en una muestra representativa de la población española de 7 a 16 años. Evolución en el aporte de calcio y en las fuentes alimentarias del mineral que se producen con la edad

   Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 18, Núm. 4, pp. 196-204

4. Alternative method for gas chromatography-mass spectrometry analysis of short-chain fatty acids in faecal samples

   Journal of Separation Science, Vol. 35, Núm. 15, pp. 1906-1913

5. Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria

   Food Microbiology, Vol. 31, Núm. 2, pp. 167-172

6. Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage

   Food Research International, Vol. 48, Núm. 2, pp. 909-915

7. Assessing nutritional status of acute intermittent porphyria patients

   European Journal of Clinical Investigation, Vol. 42, Núm. 9, pp. 943-952

8. Assessment of acrylamide intake of Spanish boys aged 11-14 years consuming a traditional and balanced diet

   LWT - Food Science and Technology, Vol. 46, Núm. 1, pp. 16-22

9. Authentication of meat and commercial meat products from common pigeon (Columba livia) woodpigeon (Columba palumbus) and stock pigeon (Columba oenas) using a TaqMan® real-time PCR assay

   Food Control, Vol. 23, Núm. 2, pp. 369-376

10. Base de datos de carotenoides para valoración de la ingesta dietética de carotenos, xantofilas y de vitamina a; utilización en un estudio comparativo del estado nutricional en vitamina a de adultos jóvenes

    Nutricion Hospitalaria, Vol. 27, Núm. 4, pp. 1334-1343

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

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

12. Bioavailability and metabolism of ellagic acid and ellagitannins

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

13. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

    Journal of Agricultural and Food Chemistry

14. Broad bean and pea by-products as sources of fibre-rich ingredients: Potential antioxidant activity measured in vitro

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 3, pp. 697-703

15. 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)

16. Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

    European Food Research and Technology, Vol. 234, Núm. 1, pp. 147-155

17. Characterization of Lactobacillus salivarius CECT 5713, a strain isolated from human milk: From genotype to phenotype

    Applied Microbiology and Biotechnology, Vol. 94, Núm. 5, pp. 1279-1287

18. Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean

    International Journal of Molecular Sciences, Vol. 13, Núm. 1, pp. 286-301

19. Chemo-protective activity and characterization of phenolic extracts from Corema album

    Food Research International, Vol. 49, Núm. 2, pp. 728-738

20. Cloning, production, and functional expression of the bacteriocin enterocin A, produced by Enterococcus faecium T136, by the yeasts Pichia pastoris, Kluyveromyces lactis, Hansenula polymorpha, and Arxula adeninivorans

    Applied and Environmental Microbiology, Vol. 78, Núm. 16, pp. 5956-5961