- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de María Janeth](/img/nophoto.png)
María Janeth
Rodríguez Roque
Publicaciones en las que colabora con María Janeth Rodríguez Roque (11)
2020
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion
Food Chemistry, Vol. 136, Núm. 1, pp. 206-212