Universidad Autónoma de Madrid-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2019

  1. In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems

    Food Research International, Vol. 118, pp. 72-80

2018

  1. Erratum to: Use of almond shell as food ingredient (European Food Research and Technology, (2017), 243, 12, (2115-2126), 10.1007/s00217-017-2912-4)

    European Food Research and Technology

  2. In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds

    Food Chemistry, Vol. 261, pp. 253-259

  3. Teas and herbal infusions as sources of melatonin and other bioactive non-nutrient components

    LWT, Vol. 89, pp. 65-73

2017

  1. Biscuits with no added sugar containing stevia, coffee fibre and fructooligosaccharides modifies α-glucosidase activity and the release of GLP-1 from HuTu-80 cells and serotonin from Caco-2 cells after in vitro digestion

    Nutrients, Vol. 9, Núm. 7

  2. Use of almond shell as food ingredient

    European Food Research and Technology, Vol. 243, Núm. 12, pp. 2115-2126

2014

  1. Use of coffee silverskin and stevia to improve the formulation of biscuits

    Polish Journal of Food and Nutrition Sciences, Vol. 64, Núm. 4, pp. 243-251