Rebeca Martínez Tomás-rekin lankidetzan egindako argitalpenak (5)

2012

  1. Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups

    Food Chemistry, Vol. 133, Núm. 1, pp. 38-44

  2. Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

    Food Chemistry, Vol. 134, Núm. 1, pp. 127-133

  3. Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men

    European Journal of Nutrition, Vol. 51, Núm. 2, pp. 231-239

  4. Structural design of natural plant-based foods to promote nutritional quality

    Trends in Food Science and Technology

2010

  1. Oxidized LDL and its correlation with lipid profile and oxidative stress biomarkers in young healthy Spanish subjects

    Journal of Physiology and Biochemistry, Vol. 66, Núm. 3, pp. 221-227