Publikationen, an denen er mitarbeitet Carlos Alberto González Bermúdez (26)

2024

  1. Effect of pine bark extract and its phenolic compounds on selected pathogenic and probiotic bacterial strains

    Frontiers in Nutrition, Vol. 11

2022

  1. Comparison of bioavailability and transporters gene expression of four iron fortificants added to infant cereals

    Food Bioscience, Vol. 50

2020

  1. Diet: A specific part of the western lifestyle pack in the asthma epidemic

    Journal of Clinical Medicine, Vol. 9, Núm. 7, pp. 1-16

2019

  1. Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds

    Journal of Applied Phycology, Vol. 31, Núm. 3, pp. 1981-1989

  2. Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model

    European Journal of Nutrition, Vol. 58, Núm. 5, pp. 1911-1922

2018

  1. Effects of different thickening agents on infant gut microbiota

    Food and Function, Vol. 9, Núm. 3, pp. 1768-1778

  2. In vitro effect of green tea and turmeric extracts on GLP-1 and CCK secretion: the effect of gastrointestinal digestion

    Food and Function, Vol. 9, Núm. 10, pp. 5245-5250

2017

  1. Cultivation of Solanum tuberosum in a former mining district for a safe human consumption integrating simulated digestion

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 15, pp. 5278-5286

  2. Estudio de la biodisponibilidad de diferentes fuentes de hierro utilizadas en cereales infantiles, mediante Células Caco-2

    III Jornadas Doctorales Escuela Internacional de Doctorado de la Universidad de Murcia (EIDUM)

  3. In vitro modulation of gut microbiota by whey protein to preserve intestinal health

    Food and Function, Vol. 8, Núm. 9, pp. 3053-3063

2015

  1. Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process

    Food Research International, Vol. 78, pp. 62-70

  2. Polysaccharides as Bioactive Components of Functional Food

    Functional Polymers in Food Science: From Technology to Biology (wiley), pp. 133-158

  3. Use of herbs and spices for food preservation: Advantages and limitations

    Current Opinion in Food Science, Vol. 6, pp. 38-43

2014

  1. Effect of adding different thickening agents on the viscosity properties and in vitro mineral availability of infant formula

    Food Chemistry, Vol. 159, pp. 5-11

  2. Influence of in vitro gastrointestinal digestion of fruit juices enriched with pine bark extract on intestinal microflora

    Food Chemistry, Vol. 157, pp. 14-19

2013

  1. Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: The effect of gastrointestinal digestion

    Food and Chemical Toxicology, Vol. 53, pp. 94-99

2012

  1. Adición de lactato y diacetato sódico a un fiambre de jamón cocido loncheado. Efecto sobre la calidad microbiológica

    Avances en microbiología de los alimentos

  2. Estudio del crecimiento de diferentes bacterias intestinales expuestas a sueros lácteos ricos en [alfa]-lactoalbúmina o [beta]-lactoglobulina y glicomacropéptidos

    Avances en microbiología de los alimentos

  3. Polisacáridos de algas como ingredientes funcionales en acuicultura marina: Alginato, carragenato y ulvano

    Revista de Biologia Marina y Oceanografia, Vol. 47, Núm. 3, pp. 373-381

  4. ¿Modifican los nucleótidos adicionados a preparados para lactantes el crecimiento de las bacterias intestinales?

    Avances en microbiología de los alimentos