Hospital Virgen de la Arrixaca -ko ikertzaileekin lankidetzan egindako argitalpenak (4)

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

2010

  1. Cell-based assay to quantify the antioxidant effect of food-derived carotenoids enriched in postprandial human chylomicrons

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 20, pp. 10864-10868