Publications in collaboration with researchers from Instituto de Investigación en Ciencias de la Alimentación (10)

2020

  1. Bioavailability of melatonin from lentil sprouts and its role in the plasmatic antioxidant status in rats

    Foods, Vol. 9, Núm. 3

  2. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 10, pp. 3789-3802

2019

  1. Antioxidant characterization and biological effects of grape pomace extracts supplementation in caenorhabditis elegans

    Foods, Vol. 8, Núm. 2

2017

  1. An integrated view of the effects of wine polyphenols and their relevant metabolites on gut and host health

    Molecules, Vol. 22, Núm. 1

  2. Chemical characterization and in vitro colonic fermentation of grape pomace extracts

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 10, pp. 3433-3444

2016

  1. Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

    LWT - Food Science and Technology, Vol. 66, pp. 72-78

2015

  1. A survey of modulation of gut microbiota by dietary polyphenols

    BioMed Research International, Vol. 2015

  2. Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

    Food Research International, Vol. 72, pp. 149-159

  3. Studies on modulation of gut microbiota by wine polyphenols: From isolated cultures to omic approaches

    Antioxidants, Vol. 4, Núm. 1, pp. 1-21

  4. Susceptibility and tolerance of human gut culturable aerobic microbiota to wine polyphenols

    Microbial Drug Resistance, Vol. 21, Núm. 1, pp. 17-24