Nutrición y Ciencia de los Alimentos

2020

1. A Critical Mutualism – Competition Interplay Underlies the Loss of Microbial Diversity in Sedentary Lifestyle

   Frontiers in Microbiology, Vol. 10

2. A Potential Endurance Algorithm Prediction in the Field of Sports Performance

   Frontiers in Genetics, Vol. 11

3. A novel approach to produce phage single domain antibody fragments for the detection of gluten in foods

   Food Chemistry, Vol. 321

4. A possible use of melatonin in the dental field: Protein adsorption and in vitro cell response on coated titanium

   Materials Science and Engineering C, Vol. 116

5. A quick flow cytometry protocol to assess Helicobacter pylori viability

   Journal of Microbiological Methods, Vol. 177

6. Acrylamide in French fries prepared at primary school canteens

   Food and Function, Vol. 11, Núm. 2, pp. 1489-1497

7. Aeromonas salmonicida activates rainbow trout IgM+ B cells signalling through Toll like receptors

   Scientific Reports, Vol. 10, Núm. 1

8. Age and APOE genotype affect the relationship between objectively measured physical activity and power in the alpha band, a marker of brain disease

   Alzheimer's Research and Therapy, Vol. 12, Núm. 1

9. Alimentos funcionales, rendimiento físico y deporte

   Nutrición deportiva [Recurso electrónico]: desde la fisiología a la práctica (Editorial Médica Panamericana), pp. 381-404

10. An international regulatory review of food health-related claims in functional food products labeling

    Journal of Functional Foods, Vol. 68

11. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review

    Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897

12. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

13. Applications of compounds from coffee processing by-products

    Biomolecules, Vol. 10, Núm. 9, pp. 1-20

14. Are household potato frying habits suitable for preventing acrylamide exposure?

    Foods, Vol. 9, Núm. 6

15. Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide

    Foods, Vol. 9, Núm. 5

16. Association between heat-induced chemical markers and ultra-processed foods: A case study on breakfast cereals

    Nutrients, Vol. 12, Núm. 5

17. Association between neutrophil-to-lymphocyte ratio with abdominal obesity and healthy eating index in a representative older Spanish population

    Nutrients, Vol. 12, Núm. 3

18. Autism Spectrum Disorder Associated With Gut Microbiota at Immune, Metabolomic, and Neuroactive Level

    Frontiers in Neuroscience, Vol. 14

19. Azocompounds as generators of defined radical species: Contributions and challenges for free radical research

    Free Radical Biology and Medicine, Vol. 160, pp. 78-91

20. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

    Food Chemistry, Vol. 329