Publikationen, an denen er mitarbeitet Francisco Gerardo Ríos Rincón (24)

2013

  1. Detection of key factors affecting lycopene in vitro accessibility

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 16, pp. 3859-3867

2008

  1. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

    European Journal of Nutrition, Vol. 47, Núm. 8, pp. 470-478

2007

  1. Detection of key factors in the extraction and quantification of lycopene from tomato and tomato products

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 22, pp. 8825-8829

2004

  1. Mixture approach for optimizing lycopene extraction from tomato and tomato products

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 19, pp. 5796-5802

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. Influence of enzymatic treatment on the nutritional and functional properties of pea flour

    Food Chemistry, Vol. 63, Núm. 1, pp. 71-78

1997

  1. 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

  2. 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

  3. Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods

    Food Research International, Vol. 30, Núm. 3-4, pp. 223-230

  4. 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. Design of product as source of variance in composition of meat-based infant beikosts

    Meat Science, Vol. 43, Núm. 2, pp. 99-109

  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

  6. Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used

    Food Research International, Vol. 29, Núm. 5-6, pp. 489-494

1994

  1. Electrolyte composition of meat-based infant beikosts

    Journal of Food Composition and Analysis, Vol. 7, Núm. 4, pp. 282-290

  2. Mineral composition of meat-based infant beikosts. A preliminary study

    International Journal of Food Sciences and Nutrition, Vol. 45, Núm. 3, pp. 209-215

1993

  1. Changes in some constituents of pea seed during commercial canning

    Plant Foods for Human Nutrition, Vol. 43, Núm. 3, pp. 233-240