Publications by the researcher in collaboration with Blanca Escudero López (10)

2024

  1. Persimmon Fiber-Rich Ingredients Promote Anti-Inflammatory Responses and the Growth of Beneficial Anti-Inflammatory Firmicutes Species from the Human Colon

    Nutrients, Vol. 16, Núm. 15

2022

  1. Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice

    Journal of Functional Foods, Vol. 99

  2. Effect of Acute Intake of Fermented Orange Juice on Fasting and Postprandial Glucose Metabolism, Plasma Lipids and Antioxidant Status in Healthy Human

    Foods, Vol. 11, Núm. 9

2020

  1. Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation

    Archives of Biochemistry and Biophysics, Vol. 695

2019

  1. Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans

    Food Research International, Vol. 116, pp. 168-174

2018

  1. Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786

  2. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

    Food Chemistry, Vol. 262, pp. 215-220

2016

  1. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263

2015

  1. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice

    Food and Chemical Toxicology, Vol. 78, pp. 78-85

2014

  1. Absorption, metabolism, and excretion of fermented orange juice (poly)phenols in rats

    BioFactors, Vol. 40, Núm. 3, pp. 327-335