Publications in collaboration with researchers from Instituto Tecnológico Agrario de Castilla y León (127)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

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

    Foods, Vol. 13, Núm. 12

  2. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

    Foods, Vol. 13, Núm. 3

  3. Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion

    Antioxidants, Vol. 13, Núm. 10

  4. Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

    Foods, Vol. 13, Núm. 6

  5. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  6. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

2023

  1. Aflatoxina M1 en leche de oveja: tasa de transferencia a partir de AFB1

    Ganadería, Núm. 146, pp. 50-53

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

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

  3. Calidad seminal e incidencia de tricomonosis y campilobacteriosis en sementales de vacuno de carne de Castilla y León

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 119, Núm. 1, pp. 54-61

  4. 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

  5. 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

  6. Mejora de la eficiencia en granjas de ovino lechero a través del estudio de la huella de carbono

    Tierras. Ovino, Núm. 41, pp. 91-95

  7. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

    Foods, Vol. 12, Núm. 17

  8. The Effects of Aflatoxin B1 Intake in Assaf Dairy Ewes on Aflatoxin M1 Excretion, Milk Yield, Haematology and Biochemical Profile

    Animals, Vol. 13, Núm. 3

  9. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

  10. Wool cortisol concentrations trends in the lamb from birth to slaughter

    Small Ruminant Research, Vol. 224

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. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

    Journal of Cereal Science, Vol. 105

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

    Foods, Vol. 11, Núm. 14