Publicaciones (512) Publicaciones en las que ha participado algún/a investigador/a

2025

  1. Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation

    Food Chemistry, Vol. 463

2024

  1. A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry

    Foods, Vol. 13, Núm. 6

  2. Actinobacteria Isolated from Soils of Arid Saharan Regions Display Simultaneous Antifungal and Plant Growth Promoting Activities

    Current Microbiology, Vol. 81, Núm. 10

  3. An innovative beverage made from revalorized broccoli and carrots by-products

    Acta Horticulturae, pp. 187-194

  4. Antibacterial Effect of Spanish Honeys of Different Botanical Origins against Staphylococcus epidermidis

    International Journal of Molecular Sciences, Vol. 25, Núm. 12

  5. Application of LED lighting in cereal production: Use and benefits

    Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 231-244

  6. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

  7. Assessing the Impact of (Poly)phenol-Rich Foods on Cardiometabolic Risk in Postmenopausal Women: A Dietary Trial

    Antioxidants, Vol. 13, Núm. 8

  8. Associations between Constipation and Use of Levodopa with Nutritional Status, Polypharmacy, and Stage of Parkinson’s Disease

    Nutrients , Vol. 16, Núm. 18

  9. Benefits of strength and resistance exercise in cancer patients: a systematic review of clinical trials

    Retos: nuevas tendencias en educación física, deporte y recreación, Núm. 61, pp. 518-527

  10. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

    Applied Food Research, Vol. 4, Núm. 1

  11. Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

    Foods

  12. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

    Applied Sciences (Switzerland), Vol. 14, Núm. 11

  13. Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment

    Molecules, Vol. 29, Núm. 1

  14. Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

    LWT, Vol. 201

  15. Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber

    Applied Sciences (Switzerland), Vol. 14, Núm. 17

  16. Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation

    Food research international (Ottawa, Ont.), Vol. 177, pp. 113718

  17. Eco-Friendly Postharvest Technologies to Preserve or Enhance the Quality and Safety of Fruit and Vegetable Products

    Foods

  18. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

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

    Frontiers in Nutrition, Vol. 11