Publications in collaboration with researchers from Universidad Autónoma de Madrid (7)

2022

  1. Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach

    Food Research International, Vol. 162

  2. Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

    Antioxidants, Vol. 11, Núm. 9

2020

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

    Foods, Vol. 9, Núm. 3

2019

  1. Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador

    Journal of Food Composition and Analysis, Vol. 84

2017

  1. Differential effect of quercetin on cisplatin-induced toxicity in kidney and tumor tissues

    Food and Chemical Toxicology, Vol. 107, pp. 226-236

2011

  1. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process

    Plant Foods for Human Nutrition, Vol. 66, Núm. 2, pp. 187-195

2010

  1. Evaluation of phenolic profile and antioxidant properties of Pardina lentil As affected by industrial dehydration

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 18, pp. 10101-10108