Publications en collaboration avec des chercheurs de Agrotecnio (15)

2024

  1. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

    Food Chemistry, Vol. 455

  2. Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice

    Journal of Physiology and Biochemistry

  3. Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

    Food Chemistry, Vol. 456

  4. Sustainable Ultrasound-Assisted Extraction and Encapsulation of Phenolic Compounds from Sacha Inchi Shell for Future Application

    Sustainability (Switzerland) , Vol. 16, Núm. 5

  5. Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

    Foods, Vol. 13, Núm. 3

2023

  1. Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study

    Food Research International, Vol. 173

  2. Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk

    Food Research International, Vol. 173

  3. Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

    Food and Function, Vol. 15, Núm. 2, pp. 663-675

  4. Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique

    Journal of the American Society of Brewing Chemists, Vol. 81, Núm. 2, pp. 327-332

2022

  1. Firmness and Cell Wall Changes during Maturation of ‘Arbequina’ Olive Fruit: The Impact of Irrigation

    Horticulturae, Vol. 8, Núm. 10

2021

  1. Chemical and sensory characterization of nine spanish monovarietal olive oils: An emphasis on wax esters

    Agriculture (Switzerland), Vol. 11, Núm. 2, pp. 1-11

  2. Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes

    Food Chemistry, Vol. 338

2019

  1. Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

    Frontiers in Plant Science, Vol. 10

2018

  1. Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound

    Revista Mexicana de Ingeniera Quimica, Vol. 17, Núm. 1, pp. 131-144

2013

  1. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

    Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138