Ginés López Martínez-rekin lankidetzan egindako argitalpenak (25)

2007

  1. Effects of probiotic, prebiotic and synbiotic follow-up infant formulas on large intestine morphology and bone mineralisation in rats

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 6, pp. 1059-1068

2006

  1. Bioavailability of calcium, magnesium and phosphorus in rats fed probiotic, prebiotic and synbiotic powder follow-up infant formulas and their effect on physiological and nutritional parameters

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 14, pp. 2327-2336

  2. Fecal microbiota changes with the consumption of follow-up formulas containing Bifidobacterium spp. and/or galactooligosaccharides by rats and a follow-up infant formula containing Bifidobacterium spp. by human infants

    Journal of Food Science, Vol. 71, Núm. 1

  3. Relación entre los parámetros sensoriales, físicoquímicos e instrumentales en el jamón cocido

    Anales de veterinaria de Murcia, Núm. 22, pp. 67-78

2005

  1. Fermentation capabilities of bifidobacteria using nondigestible oligosaccharides, and their viability as probiotics in commercial powder infant formula

    Journal of Food Science, Vol. 70, Núm. 6, pp. m279-m285

  2. Non-protein nitrogen in infant cereals affected by industrial processing

    Food Chemistry, Vol. 90, Núm. 4, pp. 513-521

2004

  1. Principales prebióticos y sus efectos en la alimentación humana

    Anales de veterinaria de Murcia, Núm. 20, pp. 5-20

2001

  1. Influence of the design of a product on in vitro mineral availability of homogenized weaning foods

    Innovative Food Science and Emerging Technologies, Vol. 2, Núm. 3, pp. 181-187

  2. Propiedades químicas, biológicas y valor nutritivo del licopeno

    Anales de veterinaria de Murcia, Núm. 17, pp. 51-66

1999

  1. Biodisponibilidad del hierro de los alimentos

    Archivos Latinoamericanos de Nutricion, Vol. 49, Núm. 2, pp. 106-113

  2. 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. 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