Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (19)

2023

  1. Different Diets Based on Yellow Mealworm (Tenebrio molitor)—Part A: Facing the Decrease in Omega−3 Fatty Acids in Fillets of Rainbow Trout (Oncorhynchus mykiss)

    Fishes, Vol. 8, Núm. 6

2021

  1. Azoxymethane-induced colorectal cancer mice treated with a polyphenol-rich apple extract show less neoplastic lesions and signs of cachexia

    Foods, Vol. 10, Núm. 4

2012

  1. Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

    Food Chemistry, Vol. 130, Núm. 2, pp. 350-355

  2. Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds

    Food Biophysics, Vol. 7, Núm. 1, pp. 50-56

2011

  1. Antioxidant properties of phenolic compounds occurring in edible mushrooms

    Food Chemistry, Vol. 128, Núm. 3, pp. 674-678

  2. Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC

    Analytical and Bioanalytical Chemistry

  3. Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

    Food and Bioprocess Technology, Vol. 4, Núm. 1, pp. 27-38

  4. Development of meat and poultry products enriched with n-3 PUFAs and their functional role

    Current Nutrition and Food Science, Vol. 7, Núm. 4, pp. 253-270

  5. Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column

    Analytica Chimica Acta, Vol. 685, Núm. 2, pp. 204-211

  6. Mushroom proteins: Potential therapeutic agents

    Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44

2010

  1. Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods

    TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 6, pp. 553-561

  2. Edible mushrooms: Role in the prevention of cardiovascular diseases

    Fitoterapia, Vol. 81, Núm. 7, pp. 715-723

  3. Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles

    Talanta, Vol. 82, Núm. 5, pp. 1986-1994

  4. Methods and techniques for the analysis of isoflavones in foods

    Chromatography: Types, Techniques and Methods (Nova Science Publishers, Inc.), pp. 157-198

  5. Mushrooms as a source of anti-inflammatory agents

    Anti-Inflammatory and Anti-Allergy Agents in Medicinal Chemistry, Vol. 9, Núm. 2, pp. 125-141

  6. Prevention of cardiovascular diseases by soy protein and isoflavones

    Isoflavones: Biosynthesis, Occurrence and Health Effects (Nova Science Publishers, Inc.), pp. 83-110

2009

  1. Flavonoids as anti-inflammatory agents: Implications in cancer and cardiovascular disease

    Inflammation Research, Vol. 58, Núm. 9, pp. 537-552

  2. Sample preparation for the analysis of isoflavones from soybeans and soy foods

    Journal of Chromatography A, Vol. 1216, Núm. 1, pp. 2-29

1996

  1. Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues

    Clinical and Experimental Allergy, Vol. 26, Núm. 4, pp. 428-435