DANIEL RICO BARGUES-rekin lankidetzan egindako argitalpenak (9)

2024

  1. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

    Foods, Vol. 13, Núm. 3

2022

  1. Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran

    Foods, Vol. 11, Núm. 14

  2. Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull

    Foods, Vol. 11, Núm. 18

2020

  1. Effects of a snack enriched with carob and undaria pinnatifida (Wakame) on metabolic parameters in a double blind, randomized clinical trial in obese patients

    Nutricion Hospitalaria, Vol. 37, Núm. 3, pp. 465-473

2019

  1. Effect of wakame and carob pod snacks on non-alcoholic fatty liver disease

    Nutrients, Vol. 11, Núm. 1

  2. In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)

    Heliyon, Vol. 5, Núm. 1

2018

  1. Carob by-products and seaweeds for the development of functional bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 8

  2. Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome

    Journal of Functional Foods, Vol. 46, pp. 185-194

  3. Potential usefulness of a wakame/carob functional snack for the treatment of several aspects of metabolic syndrome: From in vitro to in vivo studies

    Marine Drugs, Vol. 16, Núm. 12