Publications (31)

2023

  1. Nutritional Analysis of the Spanish Population: A New Approach Using Public Data on Consumption

    International Journal of Environmental Research and Public Health, Vol. 20, Núm. 2

2022

  1. Sustainable Diets as Tools to Harmonize the Health of Individuals, Communities and the Planet: A Systematic Review

    Nutrients, Vol. 14, Núm. 5

  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

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

    Journal of Functional Foods, Vol. 99

2021

  1. Intake of branched chain amino acids favors post-exercise muscle recovery and may improve muscle function: optimal dosage regimens and consumption conditions

    The Journal of sports medicine and physical fitness, Vol. 61, Núm. 11, pp. 1478-1489

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

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

  2. 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

2016

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

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

  2. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788

  3. Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

    Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164

2015

  1. Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

    Plant Foods for Human Nutrition, Vol. 70, Núm. 2, pp. 153-159

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

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

2014

  1. Planificación de actividades de aprendizaje cooperativo formal bilingüe en un contexto científico de contenido dietético-nutricional

    I Seminario Iberoamericano de Innovación Docente de la Universidad Pablo de Olavide. (Universidad Pablo de Olavide), pp. 97

  2. Elaboración de material informativo sobre la importancia de unos hábitos alimentarios saludables.

    I Seminario Iberoamericano de Innovación Docente de la Universidad Pablo de Olavide. (Universidad Pablo de Olavide), pp. 77

  3. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 4, pp. 842-849

  4. Alcoholic fermentation induces melatonin synthesis in orange juice

    Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38

2013

  1. Fermented orange juice: Source of higher carotenoid and flavanone contents

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782

2012

  1. Dos métodos para determinar la prevalencia de sobrepeso y obesidad en niños de 8 a 9 años de sevilla, España

    Nutricion Hospitalaria, Vol. 27, Núm. 2, pp. 463-468