Fulgencio D. Saura Calixto-rekin lankidetzan egindako argitalpenak (10)

2011

  1. Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

    Food Research International, Vol. 44, Núm. 7, pp. 2100-2106

2010

  1. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet

    Journal of Cereal Science, Vol. 51, Núm. 3, pp. 313-318

  2. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet

    Molecular Nutrition and Food Research, Vol. 54, Núm. 11, pp. 1646-1658

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. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 16, pp. 7298-7303

  3. Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

    Food Research International, Vol. 42, Núm. 10, pp. 1381-1388

2008

  1. Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 425-431

  2. Comparison between free radical scavenging capacity and oxidative stability of nut oils

    Food Chemistry, Vol. 110, Núm. 4, pp. 985-990

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

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

  4. 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