Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (25)

2022

  1. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

2021

  1. Combining grape byproducts to maximise biological activity of polyphenols in chickens

    Animals, Vol. 11, Núm. 11

2020

  1. Addition of fermented and unfermented grape skin in broilers' diets: Effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

    Animal, Vol. 14, Núm. 7, pp. 1371-1381

  2. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

  3. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

    Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650

  4. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

  5. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809

2019

  1. Impact of a sustained consumption of grape extract on digestion, gut microbial metabolism and intestinal barrier in broiler chickens

    Food and Function, Vol. 10, Núm. 3, pp. 1444-1454

  2. Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 16, pp. 4463-4471

2017

  1. Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens

    Food Research International, Vol. 96, pp. 226-234

2016

  1. Use of polyphenol-rich grape by-products in monogastric nutrition. A review

    Animal Feed Science and Technology, Vol. 211, pp. 1-17

2011

  1. Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks

    Poultry Science, Vol. 90, Núm. 3, pp. 566-578

2009

  1. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

    Meat Science, Vol. 83, Núm. 3, pp. 528-533

  2. Interaction of dietary high-oleic-acid sunflower hulls and different fat sources in broiler chickens

    Poultry Science, Vol. 88, Núm. 1, pp. 141-151

2008

  1. Effect of enzyme addition on the nutritive value of high oleic acid sunflower seeds in chicken diets

    Poultry Science, Vol. 87, Núm. 11, pp. 2300-2310

  2. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens

    Poultry Science, Vol. 87, Núm. 2, pp. 307-316

2007

  1. Cholesterol-lowering effects of dietary lupin (Lupinus albus var Multolupa) in chicken diets

    Poultry Science, Vol. 86, Núm. 12, pp. 2631-2638

  2. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens

    Poultry Science, Vol. 86, Núm. 3, pp. 508-516

  3. Effects of citric acid and microbial phytase on amino acid digestibility in broiler chickens

    British Poultry Science, Vol. 48, Núm. 4, pp. 469-479

2006

  1. Effect of dietary high-oleic acid and conventional sunflower seeds and their refined oils on fatty acid composition of adipose tissue and meat in broiler chickens

    Journal of Animal and Feed Sciences, Vol. 15, Núm. 1, pp. 83-95