Département
Nutrición y Ciencia de los Alimentos
Publications (161) Publications auxquelles un chercheur a participé
2020
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A Critical Mutualism – Competition Interplay Underlies the Loss of Microbial Diversity in Sedentary Lifestyle
Frontiers in Microbiology, Vol. 10
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A Potential Endurance Algorithm Prediction in the Field of Sports Performance
Frontiers in Genetics, Vol. 11
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A novel approach to produce phage single domain antibody fragments for the detection of gluten in foods
Food Chemistry, Vol. 321
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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
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A quick flow cytometry protocol to assess Helicobacter pylori viability
Journal of Microbiological Methods, Vol. 177
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Acrylamide in French fries prepared at primary school canteens
Food and Function, Vol. 11, Núm. 2, pp. 1489-1497
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Aeromonas salmonicida activates rainbow trout IgM+ B cells signalling through Toll like receptors
Scientific Reports, Vol. 10, Núm. 1
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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
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Alimentos funcionales, rendimiento físico y deporte
Nutrición deportiva [Recurso electrónico]: desde la fisiología a la práctica (Editorial Médica Panamericana), pp. 381-404
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An international regulatory review of food health-related claims in functional food products labeling
Journal of Functional Foods, Vol. 68
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Antecedente heredofamiliar de hipertensión (padre-madre) factor de riesgo para familia hipertensa (hijos)
Revista Clínica de Medicina de Familia, Vol. 13, Núm. 1, pp. 15-21
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Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review
Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897
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Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats
Bioactive Carbohydrates and Dietary Fibre, Vol. 23
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Applications of compounds from coffee processing by-products
Biomolecules, Vol. 10, Núm. 9, pp. 1-20
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Are household potato frying habits suitable for preventing acrylamide exposure?
Foods, Vol. 9, Núm. 6
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Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide
Foods, Vol. 9, Núm. 5
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Association between heat-induced chemical markers and ultra-processed foods: A case study on breakfast cereals
Nutrients, Vol. 12, Núm. 5
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Association between neutrophil-to-lymphocyte ratio with abdominal obesity and healthy eating index in a representative older Spanish population
Nutrients, Vol. 12, Núm. 3
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Autism Spectrum Disorder Associated With Gut Microbiota at Immune, Metabolomic, and Neuroactive Level
Frontiers in Neuroscience, Vol. 14
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Azocompounds as generators of defined radical species: Contributions and challenges for free radical research
Free Radical Biology and Medicine, Vol. 160, pp. 78-91