Publikationen (47) Publikationen von Celia Carrillo Perez

2024

  1. Dietary Habits and Nutritional Knowledge of Pregnant Women: The Importance of Nutrition Education

    Foods, Vol. 13, Núm. 19

  2. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

    Food Chemistry, Vol. 460

  3. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

  4. Nutrition education in the midwife consultation room. A cross sectional survey in Spain

    Midwifery, Vol. 139

  5. Smart polymers and smartphones for Betalain measurement in cooked beetroots

    Food Chemistry, Vol. 459

  6. Testing of black-carrots-derived fluorescence imaging and anti-metastatic potential

    Journal of Molecular Structure, Vol. 1300

2023

  1. Creatine, the player number 16. Effect of creatine on the physical improvement of rugby union players

    Gazzetta Medica Italiana Archivio per le Scienze Mediche, Vol. 182, Núm. 11, pp. 792-801

  2. Modern Analytical Techniques for Berry Authentication

    Chemosensors, Vol. 11, Núm. 9

  3. Nutritional Education in the Midwife’s Consultation Room

    Nutrients, Vol. 15, Núm. 13

  4. Nutritional and Functional Properties of Novel Protein Sources

    Food Reviews International, Vol. 39, Núm. 9, pp. 6045-6077

  5. The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

    Foods, Vol. 12, Núm. 9

2022

  1. Application of omics in food color

    Current Opinion in Food Science, Vol. 46

  2. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

    Foods, Vol. 11, Núm. 11

  3. Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

    Food Chemistry, Vol. 368

  4. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  5. Nursing Students’ Perceived Satisfaction with Flipped Learning Experiences: A Mixed-Methods Study

    Sustainability (Switzerland), Vol. 14, Núm. 23

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Determination of polyphenols, antioxidant activity, and antimicrobial properties of Zhourat using different extraction conditions

    Applied Food Research, Vol. 1, Núm. 2

  3. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

  4. Impact of pressurized liquid extraction and ph on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina

    Foods, Vol. 10, Núm. 9