Publicaciones en las que colabora con María Janeth Rodríguez Roque (11)

2020

  1. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548

  2. Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

    Journal of Food Processing and Preservation, Vol. 44, Núm. 3

  3. In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

    Innovative Food Science and Emerging Technologies, Vol. 66

2017

  1. Methods for determining the antioxidant capacity of food constituents

    Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition (Wiley Blackwell), pp. 803-816

2016

  1. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

    Food and Function, Vol. 7, Núm. 1, pp. 380-389

2015

  1. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

    Journal of Functional Foods, Vol. 14, pp. 33-43

2014

  1. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

    Food Research International, Vol. 62, pp. 771-778

  2. In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix

    Journal of Functional Foods, Vol. 7, Núm. 1, pp. 161-169

2013

  1. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 8, pp. 1859-1867

  2. Erratum: Changes in Vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice (Journal of Agricultural and Food Chemistry (2013) 61:8 (1859-1867) DOI: 10.1021/jf3044204))

    Journal of Agricultural and Food Chemistry

  3. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

    Food Chemistry, Vol. 136, Núm. 1, pp. 206-212