Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (115)

2024

  1. PROP taste status has limited impact on wine flavour perception and acceptability by consumers

    Food Quality and Preference, Vol. 116

2023

  1. A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 49, pp. 19265-19276

  2. A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

    Food Research International, Vol. 169

  3. CCK and GLP-1 response on enteroendocrine cells of semi-dynamic digests of hydrolyzed and intact casein

    Food research international (Ottawa, Ont.), Vol. 171, pp. 113047

  4. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

    Critical Reviews in Food Science and Nutrition

  5. Dietary and Physical Activity Habits as Conditioning Factors of Nutritional Status among Children of GENYAL Study

    International Journal of Environmental Research and Public Health, Vol. 20, Núm. 1

  6. Evaluation of the Multifunctionality of Soybean Proteins and Peptides in Immune Cell Models

    Nutrients, Vol. 15, Núm. 5

  7. Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

    Nutrients, Vol. 15, Núm. 2

  8. Food peptides as inducers of CCK and GLP-1 secretion and GPCRs involved in enteroendocrine cell signalling

    Food Chemistry, Vol. 402

  9. Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats

    Nutrients, Vol. 15, Núm. 20

  10. Milk fat globule membrane-enriched milk improves episodic memory: A randomized, parallel, double-blind, placebo-controlled trial in older adults

    Journal of Functional Foods, Vol. 111

  11. Modelling the co-digestion of wine polyphenols with glucose, proteins and lipids in the human gastrointestinal tract

    BIO Web of Conferences

  12. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

  13. Peptidomic Characterization and Amino Acid Availability after Intake of Casein vs. a Casein Hydrolysate in a Pig Model

    Nutrients, Vol. 15, Núm. 5

2022

  1. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

    Nutrients, Vol. 14, Núm. 23

  2. Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota

    Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Elsevier), pp. 517-534

  3. Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion

    Food Hydrocolloids, Vol. 127

  4. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

  5. Effects of a Mealworm (Tenebrio molitor) Extract on Metabolic Syndrome-Related Pathologies: In Vitro Insulin Sensitivity, Inflammatory Response, Hypolipidemic Activity and Oxidative Stress

    Insects, Vol. 13, Núm. 10

  6. Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

    Food Research International, Vol. 155