Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (114)

2023

  1. A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MSn profiling

    Food Chemistry, Vol. 402

  2. Bioaccessibility of phenolic compounds in Psidium guajava L. varieties and P. friedrichsthalianum Nied. after gastrointestinal digestion

    Food Chemistry, Vol. 400

  3. Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory

    Food Research International, Vol. 174

  4. Dietary Supplements Containing Oat Beta-Glucan and/or Green Coffee (Poly)phenols Showed Limited Effect in Modulating Cardiometabolic Risk Biomarkers in Overweight/Obese Patients without a Lifestyle Intervention

    Nutrients, Vol. 15, Núm. 9

  5. Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet

    Food Bioscience, Vol. 53

  6. Marine Phenolic Compounds: Science and Engineering

    Elsevier, pp. 1-516

  7. Neurodegenerative diseases

    Marine Phenolic Compounds: Science and Engineering (Elsevier), pp. 473-493

  8. Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers

    European Journal of Nutrition, Vol. 62, Núm. 2, pp. 589-603

  9. Preface

    Marine Phenolic Compounds: Science and Engineering

  10. Residual neural networks to quantify traces of melamine in yogurts through image deconvolution

    Journal of Food Composition and Analysis, Vol. 118

2022

  1. Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies

    Nutrients, Vol. 14, Núm. 19

  2. Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial

    Food and Function, Vol. 13, Núm. 2, pp. 574-586

  3. Identification, Quantification, and Characterization of the Phenolic Fraction of Brunfelsia grandiflora: In Vitro Antioxidant Capacity

    Molecules, Vol. 27, Núm. 19

  4. Influence of 8-week daily consumption of a new product combining green coffee hydroxycinnamates and beta-glucans on polyphenol bioavailability in subjects with overweight and obesity

    Food and Function, Vol. 13, Núm. 3, pp. 1133-1152

  5. Is my food safe? – AI-based classification of lentil flour samples with trace levels of gluten or nuts

    Food Chemistry, Vol. 386

  6. Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

    Foods, Vol. 11, Núm. 15

  7. Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity

    Foods, Vol. 11, Núm. 5

  8. Single-digit ppm quantification of melamine in powdered milk driven by computer vision

    Food Control, Vol. 131

  9. Sustained Consumption of a Decaffeinated Green Coffee Nutraceutical Has Limited Effects on Phenolic Metabolism and Bioavailability in Overweight/Obese Subjects

    Nutrients, Vol. 14, Núm. 12

  10. Why Should Pistachio Be a Regular Food in Our Diet?

    Nutrients, Vol. 14, Núm. 15