Publicaciones en las que colabora con Fulgencio D. Saura Calixto (13)

2011

  1. 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

  1. 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

  1. 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

  2. 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

  1. Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

    Nutrition, Vol. 24, Núm. 7-8, pp. 646-653

  2. 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

  3. What contribution is beer to the intake of antioxidants in the diet?

    Beer in Health and Disease Prevention (Elsevier), pp. 441-448

2007

  1. 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

  2. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

    Food Research International, Vol. 40, Núm. 1, pp. 15-21

  3. Intake and bioaccessibility of total polyphenols in a whole diet

    Food Chemistry, Vol. 101, Núm. 2, pp. 492-501

2006

  1. Bioaccessibility of β-carotene, lutein, and lycopene from fruits and vegetables

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 15, pp. 5382-5387

  2. 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

  1. 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