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