Publications by the researcher in collaboration with Fulgencio D. Saura Calixto (13)
2011
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Technological effect and nutritional value of dietary antioxidant fucus fiber added to fish mince
Journal of Aquatic Food Product Technology, Vol. 20, Núm. 3, pp. 295-307
2010
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Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma
Molecular Nutrition and Food Research, Vol. 54, Núm. 7, pp. 939-946
2009
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Bioavailability of phenolic antioxidants associated with dietary fiber: Plasma antioxidant capacity after acute and long-term intake in humans
Plant Foods for Human Nutrition, Vol. 64, Núm. 2, pp. 102-107
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Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Molecular Nutrition and Food Research, Vol. 53, Núm. SUPPL. 2, pp. S310-S329
2008
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Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors
Nutrition, Vol. 24, Núm. 7-8, pp. 646-653
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Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
Food Research International, Vol. 41, Núm. 3, pp. 274-285
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What contribution is beer to the intake of antioxidants in the diet?
Beer in Health and Disease Prevention (Elsevier), pp. 441-448
2007
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Dietary fiber intake in two European diets with high (Copenhagen, Denmark) and low (Murcia, Spain) colorectal cancer incidence
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9443-9449
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Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity
Food Research International, Vol. 40, Núm. 1, pp. 15-21
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Intake and bioaccessibility of total polyphenols in a whole diet
Food Chemistry, Vol. 101, Núm. 2, pp. 492-501
2006
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Bioaccessibility of β-carotene, lutein, and lycopene from fruits and vegetables
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 15, pp. 5382-5387
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The antioxidant capacity of cocoa products: Contribution to the Spanish diet
International Journal of Food Science and Technology, Vol. 41, Núm. SUPPL. 1, pp. 28-32
2005
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Determination of β-caroten and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 8, pp. 2936-2940