Publicacions en col·laboració amb investigadors/es de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (66)

2024

  1. Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

    Foods, Vol. 13, Núm. 12

2023

  1. Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation

    International Journal of Molecular Sciences, Vol. 24, Núm. 8

  2. Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease

    Nutrients, Vol. 15, Núm. 21

2022

  1. Antioxidant, Antihypertensive, Hypoglycaemic and Nootropic Activity of a Polyphenolic Extract from the Halophyte Ice Plant (Mesembryanthemum crystallinum)

    Foods, Vol. 11, Núm. 11

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

    Foods, Vol. 11, Núm. 14

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

    Molecules, Vol. 27, Núm. 23

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

    Foods, Vol. 11, Núm. 18

2021

  1. A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid

    Antioxidants, Vol. 10, Núm. 6

  2. A randomized study of nutritional supplementation in patients with unilateral wet age-related macular degeneration

    Nutrients, Vol. 13, Núm. 4

  3. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

    Frontiers in Plant Science, Vol. 12

  4. Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

    Foods, Vol. 10, Núm. 12

  5. Is energy expenditure or physical activity considered when energy intake is measured? A scoping review 1975–2015

    Nutrients, Vol. 13, Núm. 9

  6. Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

    Foods, Vol. 10, Núm. 11

  7. Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients

    Foods, Vol. 10, Núm. 1, pp. 1-21

2020

  1. Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

    Foods, Vol. 9, Núm. 6

  2. 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

  3. Enzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran

    Antioxidants, Vol. 9, Núm. 10, pp. 1-22

  4. Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants

    Food Research International, Vol. 137

  5. Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat

    Antioxidants, Vol. 9, Núm. 5

  6. Sprouted barley flour as a nutritious and functional ingredient

    Foods, Vol. 9, Núm. 3