Publicaciones en las que colabora con Francisco Manuel Martín Bermudo (15)
2024
2022
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Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
Journal of Functional Foods, Vol. 99
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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
2019
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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
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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
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β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220
2016
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Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164
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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
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Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
Journal of Functional Foods, Vol. 24, pp. 254-263
2015
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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Food and Chemical Toxicology, Vol. 78, pp. 78-85
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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
2014
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Alcoholic fermentation induces melatonin synthesis in orange juice
Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38
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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
2013
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Fermented orange juice: Source of higher carotenoid and flavanone contents
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782
2009
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Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6578-6583