Publications en collaboration avec des chercheurs de Universidad Complutense de Madrid (21)

2022

  1. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2021

  1. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

2019

  1. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

    Journal of Food Biochemistry, Vol. 43, Núm. 11

2018

  1. Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties

    Food and Function, Vol. 9, Núm. 3, pp. 1578-1586

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

    Food Chemistry, Vol. 208, pp. 220-227

  3. Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals

    Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

  1. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

  2. Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients

    Food Chemistry, Vol. 185, pp. 289-297

2014

  1. Castanea sativa mill. Flowers amongst the most powerful antioxidant matrices: A phytochemical approach in decoctions and infusions

    BioMed Research International, Vol. 2014

  2. Exploring xoconostle by-products as sources of bioactive compounds

    Food Research International, Vol. 65, Núm. PC, pp. 437-444

  3. The flavonoid quercetin induces acute vasodilator effects in healthy volunteers: Correlation with beta-glucuronidase activity

    Pharmacological Research, Vol. 89, pp. 11-18

2012

  1. Different cardiovascular protective effects of quercetin administered orally or intraperitoneally in spontaneously hypertensive rats

    Food and Function, Vol. 3, Núm. 6, pp. 643-650

  2. Glucuronidated quercetin lowers blood pressure in spontaneously hypertensive rats via deconjugation

    PLoS ONE, Vol. 7, Núm. 3

  3. The flavonoid paradox: Conjugation and deconjugation as key steps for the biological activity of flavonoids

    Journal of the Science of Food and Agriculture

2011

  1. Vascular deconjugation of quercetin glucuronide: The flavonoid paradox revealed?

    Molecular Nutrition and Food Research, Vol. 55, Núm. 12, pp. 1780-1790

2009

  1. Antihypertensive effects of the flavonoid quercetin

    Pharmacological Reports

  2. Glucuronidated and sulfated metabolites of the flavonoid quercetin prevent endothelial dysfunction but lack direct vasorelaxant effects in rat aorta

    Atherosclerosis, Vol. 204, Núm. 1, pp. 34-39