Publications by the researcher in collaboration with Josefina Ortuño (13)

1999

  1. Influencia del tratamiento térmico y la fibra dietética en la calidad de la proteína de la alcachofa y su subproducto

    Archivos Latinoamericanos de Nutricion, Vol. 49, Núm. 1, pp. 49-54

1998

  1. In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgaris L) as influenced by variety and pod size

    Journal of the Science of Food and Agriculture, Vol. 77, Núm. 3, pp. 414-420

  2. Proximate and mineral composition of dried salted roes of hake (Merluccius merluccius, L.) and ling (Molva molva, L.)

    Food Chemistry, Vol. 63, Núm. 2, pp. 221-225

1997

  1. Importancia nutricional del selenio

    Archivos Latinoamericanos de Nutricion, Vol. 47, Núm. 1, pp. 6-13

  2. Influence on the selenium concentration and selenium intake of infants of ingredients in Spanish homogenised infant beikosts

    Journal of Trace Elements in Medicine and Biology, Vol. 11, Núm. 1, pp. 14-18

  3. Mineral composition of isolated fibre fractions from artichoke and the effect of phosphate buffer on its structure and mineral content

    Food Chemistry, Vol. 60, Núm. 4, pp. 541-547

  4. Modifications in the mineral content of green asparagus (Asparagus officinalis, L.) during development and processing (blanching and canning)

    Journal of Food Quality, Vol. 20, Núm. 5, pp. 461-469

  5. Propiedades funcionales de la fibra dietética. Mecanismos de acción en el tracto gastrointestinal

    Archivos Latinoamericanos de Nutricion, Vol. 47, Núm. 3, pp. 203-207

1996

  1. Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus officinalis, L.) during growth and processing

    Food Research International, Vol. 29, Núm. 7, pp. 617-625

  2. Cooking water uptake and starch digestible value of selected Spanish rices

    Journal of Food Quality, Vol. 19, Núm. 1, pp. 79-89

  3. In vitro estimation of protein and mineral availability in green peas as affected by antinutritive factors and maturity

    LWT - Food Science and Technology, Vol. 29, Núm. 5-6, pp. 481-488

  4. Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke

    Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 9, pp. 2773-2778

  5. Relationships between physical-chemical composition of raw peas and sensory attributes of canned peas

    Journal of Food Quality, Vol. 19, Núm. 2, pp. 91-106