Publications in collaboration with researchers from Universidad Complutense de Madrid (29)

2022

  1. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2021

  1. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

  2. Spatio-temporal assessment of illicit drug use at large scale: evidence from 7 years of international wastewater monitoring

    Addiction, Vol. 115, Núm. 1, pp. 109-120

  3. Use of legal and illegal substances in Malé (Republic of Maldives) assessed by wastewater analysis

    Science of the Total Environment, Vol. 698

2019

  1. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

    Journal of Food Biochemistry, Vol. 43, Núm. 11

2018

  1. Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties

    Food and Function, Vol. 9, Núm. 3, pp. 1578-1586

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

  2. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

    Food Chemistry, Vol. 208, pp. 220-227

  3. Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals

    Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

  1. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

  2. Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients

    Food Chemistry, Vol. 185, pp. 289-297

2014

  1. Castanea sativa mill. Flowers amongst the most powerful antioxidant matrices: A phytochemical approach in decoctions and infusions

    BioMed Research International, Vol. 2014

  2. Exploring xoconostle by-products as sources of bioactive compounds

    Food Research International, Vol. 65, Núm. PC, pp. 437-444

  3. The flavonoid quercetin induces acute vasodilator effects in healthy volunteers: Correlation with beta-glucuronidase activity

    Pharmacological Research, Vol. 89, pp. 11-18

2013

  1. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 138, Núm. 1, pp. 547-555

2012

  1. Different cardiovascular protective effects of quercetin administered orally or intraperitoneally in spontaneously hypertensive rats

    Food and Function, Vol. 3, Núm. 6, pp. 643-650

  2. Glucuronidated quercetin lowers blood pressure in spontaneously hypertensive rats via deconjugation

    PLoS ONE, Vol. 7, Núm. 3