Publications (32) Rocio Gonzalez Barrio publications

filter_list Food Science

2024

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

    Molecules, Vol. 29, Núm. 1

  2. 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

2023

  1. Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

    Antioxidants, Vol. 12, Núm. 4

2022

  1. Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates

    International Journal of Molecular Sciences, Vol. 23, Núm. 21

2021

  1. In vitro catabolism of 3′,4′-dihydroxycinnamic acid by human colonic microbiota

    International Journal of Food Sciences and Nutrition, Vol. 72, Núm. 4, pp. 511-517

  2. Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects

    Plant Foods for Human Nutrition, Vol. 76, Núm. 4, pp. 494-500

  3. Post-harvest use of ultraviolet light (UV) and light emitting diode (LED) to enhance bioactive compounds in refrigerated tomatoes

    Molecules, Vol. 26, Núm. 7

  4. Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes

    Acta Alimentaria, Vol. 50, Núm. 4, pp. 465-474

2020

  1. Improvement of the flavanol profile and the antioxidant capacity of chocolate using a phenolic rich cocoa powder

    Foods, Vol. 9, Núm. 2

  2. Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect

    LWT, Vol. 134

  3. Seasonal variation of health-promoting bioactives in broccoli and methyl-jasmonate pre-harvest treatments to enhance their contents

    Foods, Vol. 9, Núm. 10

  4. Tomato

    Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (Elsevier), pp. 255-271

2018

  1. Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

    Food Chemistry, Vol. 252, pp. 373-380

  2. Tomato juice supplementation influences the gene expression related to steatosis in rats

    Nutrients, Vol. 10, Núm. 9

2017

  1. A study of the prebiotic-like effects of tomato juice consumption in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

    Food and Function, Vol. 8, Núm. 10, pp. 3542-3552

  2. Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene

    Food Hydrocolloids, Vol. 73, pp. 1-12

2016

  1. Effect of tomato juice consumption on the plasmatic lipid profile, hepatic HMGCR activity, and fecal short chain fatty acid content of rats

    Food and Function, Vol. 7, Núm. 10, pp. 4460-4467

2015

  1. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLC-DAD-ESI/MSn

    International Journal of Molecular Sciences, Vol. 16, Núm. 1, pp. 805-822

2014

  1. Tracking (poly)phenol components from raspberries in ileal fluid

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 30, pp. 7631-7641

2012

  1. Metabolism of oak leaf ellagitannins and urolithin production in beef cattle

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 12, pp. 3068-3077