Publicaciones (39) Publicaciones en las que ha participado algún/a investigador/a

2018

  1. Actividad y biodisponibilidad de compuestos fenólicos

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 65, pp. 15-22

  2. Alcohol y salud

    Anales de la Real Academia de Medicina y Cirugía de Valladolid, Núm. 55, pp. 317-334

  3. Analysis of Isoflavones in Foods

    Comprehensive Reviews in Food Science and Food Safety, Vol. 17, Núm. 2, pp. 391-411

  4. Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)

    Food Chemistry, Vol. 240, pp. 701-706

  5. Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties

    LWT - Food Science and Technology, Vol. 87, pp. 272-279

  6. Assessing cocaine use patterns in the Brazilian Capital by wastewater-based epidemiology

    International Journal of Environmental Analytical Chemistry, Vol. 98, Núm. 15, pp. 1370-1387

  7. Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni

    Food Chemistry, Vol. 243, pp. 208-213

  8. Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil

    Journal of Functional Foods, Vol. 48, pp. 9-18

  9. Determinación de la composición fenólica del grano de Eragrostis tef

    Farmajournal, Vol. 3, Núm. 1, pp. 99-110

  10. Determination of cannabinoid and synthetic cannabinoid metabolites in wastewater by liquid–liquid extraction and ultra-high performance supercritical fluid chromatography-tandem mass spectrometry

    Drug Testing and Analysis, Vol. 10, Núm. 1, pp. 222-228

  11. Determination of pesticides in river surface waters of Central Chile using spe-GC-MS multi-residue method

    Journal of the Chilean Chemical Society, Vol. 63, Núm. 2, pp. 4023-4031

  12. Edible flowers as sources of phenolic compounds with bioactive potential

    Food Research International, Vol. 105, pp. 580-588

  13. Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains

    Polish Journal of Food and Nutrition Sciences, Vol. 68, Núm. 4, pp. 289-297

  14. Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

    Food Chemistry, Vol. 264, pp. 226-232

  15. Gas-Phase Photoluminescence and Photodissociation of Silver-Capped Hexagold Clusters

    Journal of Physical Chemistry A, Vol. 122, Núm. 27, pp. 5799-5810

  16. How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

    Food Chemistry, Vol. 240, pp. 253-258

  17. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823

  18. In vitro antioxidant activity, α-glucosidase inhibitory potential and in vivo protective effect of Asparagus stipularis Forssk aqueous extract against high-fructose diet-induced metabolic syndrome in rats

    Journal of Functional Foods, Vol. 47, pp. 521-530

  19. Incorporation of natural colorants obtained from edible flowers in yogurts

    LWT, Vol. 97, pp. 668-675

  20. Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

    Food Chemistry, Vol. 257, pp. 341-349