Publications en collaboration avec des chercheurs de Universidad de Salamanca (94)

2023

  1. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

    Food Chemistry, Vol. 400

2022

  1. Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach

    Food Research International, Vol. 162

  2. Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

    Molecules, Vol. 27, Núm. 23

  3. Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

    Antioxidants, Vol. 11, Núm. 9

2021

  1. Applications of natural products in food

    Foods

  2. Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

    Food Chemistry, Vol. 335

2020

  1. Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization

    Foods, Vol. 9, Núm. 6

  2. Bioavailability of melatonin from lentil sprouts and its role in the plasmatic antioxidant status in rats

    Foods, Vol. 9, Núm. 3

  3. Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante

    Farmajournal, Vol. 5, Núm. 2, pp. 27-41

  4. Phenolic metabolites from 5,000-year-old coprolites of Myotragus balearicus, an extinct insular bovid

    Quaternary International, Vol. 554, pp. 143-149

2019

  1. Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador

    Journal of Food Composition and Analysis, Vol. 84

  2. Epicatechin modulates stress-resistance in C. Elegans via insulin/IGF-1 signaling pathway

    PLoS ONE, Vol. 14, Núm. 1

  3. Exploring target genes involved in the effect of quercetin on the response to oxidative stress in caenorhabditis elegans

    Antioxidants, Vol. 8, Núm. 12

  4. 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

  5. Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential

    Journal of Food Measurement and Characterization, Vol. 13, Núm. 3, pp. 2448-2460

  6. Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

    Food Chemistry, Vol. 272, pp. 210-215

2018

  1. Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil

    Journal of Functional Foods, Vol. 48, pp. 9-18

  2. Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains

    Polish Journal of Food and Nutrition Sciences, Vol. 68, Núm. 4, pp. 289-297

  3. Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

    Food Chemistry, Vol. 264, pp. 226-232

  4. Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

    Food Chemistry, Vol. 257, pp. 341-349