Publicaciones en las que colabora con NADIA ORTEGA OLIVE (11)

2023

  1. Protein hydrolysis of Camelina sativa meals: A study of molecular weight distribution and emulsifying properties

    Food Bioscience, Vol. 56

  2. Screening of protein hydrolysates from malt rootlets and their relationship with technological properties

    LWT, Vol. 182

2022

  1. Impact of centrifugation and vacuum filtration step on the yield and molecular weight distribution of protein hydrolysates from rapeseed and sunflower meals

    LWT, Vol. 165

2013

  1. Distribution of procyanidins and their metabolites in rat plasma and tissues in relation to ingestion of procyanidin-enriched or procyanidin-rich cocoa creams

    European Journal of Nutrition, Vol. 52, Núm. 3, pp. 1029-1038

2012

  1. Metabolic pathways of the colonic metabolism of flavonoids (flavonols, flavones and flavanones) and phenolic acids

    Food Chemistry, Vol. 130, Núm. 2, pp. 383-393

2011

  1. Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

    Food Chemistry, Vol. 124, Núm. 1, pp. 65-71

  2. Multicompartmental LC-Q-TOF-based metabonomics as an exploratory tool to identify novel pathways affected by polyphenol-rich diets in mice

    Journal of Proteome Research, Vol. 10, Núm. 8, pp. 3501-3512

2010

  1. Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples

    Journal of Food Composition and Analysis, Vol. 23, Núm. 3, pp. 298-305

2009

  1. Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 13, pp. 5743-5749

  2. Rapid determination of phenolic compounds and alkaloids of carob flour by improved liquid chromatography tandem mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 16, pp. 7239-7244

2008

  1. Obtention and characterization of phenolic extracts from different cocoa sources

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 20, pp. 9621-9627