Publikationen (16) Publikationen von Nuria Martínez Saéz

2020

  1. Patented and commercialized applications

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 295-311

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. Development of sustainable novel foods and beverages based on coffee by-products for chronic diseases

    Encyclopedia of Food Security and Sustainability (Elsevier), pp. 307-315

  2. 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

  3. Fluoroproline in MUC1 antigen opens a new via in the development of enhanced cancer diagnostic tools

    International Wageningen Symposium on Organic Chemistry

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

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

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

    LWT, Vol. 89, pp. 65-73

  6. The use of fluoroproline in MUC1 antigen enables efficient detection of antibodies inpatients with cancer

    29th International Carbohydrate Symposium - ICS2018

2017

  1. Applications of recovered compounds in food products

    HANDBOOK OF COFFEE PROCESSING BY-PRODUCTS: SUSTAINABLE APPLICATIONS (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD), pp. 171-194

  2. 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

  3. Use of almond shell as food ingredient

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

  4. Use of spent coffee grounds as food ingredient in bakery products

    Food Chemistry, Vol. 216, pp. 114-122

2014

  1. A novel antioxidant beverage for body weight control based on coffee silverskin

    Food Chemistry, Vol. 150, pp. 227-234

  2. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126

  3. 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

2013

  1. Phytochemomics and other omics for permitting health claims made on foods

    Food Research International, Vol. 54, Núm. 1, pp. 1237-1249