María Soledad
Fernández Pachón
Instituto de la Grasa
Sevilla, EspañaPublicacions en col·laboració amb investigadors/es de Instituto de la Grasa (12)
2024
-
A lupin protein hydrolysate protects the central nervous system from oxidative stress in WD-fed ApoE−/− mice
Molecular Nutrition and Food Research, Vol. 68, Núm. 5
-
Evaluation of the Impact of the Ripening Stage on the Composition and Antioxidant Properties of Fruits from Organically Grown Tomato (Solanum lycopersicum L.) Spanish Varieties
Foods, Vol. 13, Núm. 15
-
Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities
Food Chemistry, Vol. 437
2022
-
Bioactive Peptides from Lupin (Lupinus angustifolius) Prevent the Early Stages of Atherosclerosis in Western Diet-Fed ApoE-/-Mice
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 27, pp. 8243-8253
2021
-
Lupinus angustifolius protein hydrolysates reduce abdominal adiposity and ameliorate metabolic associated fatty liver disease (Mafld) in western diet fed-apoe−/− mice
Antioxidants, Vol. 10, Núm. 8
-
Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine-1 Trial)
Molecular Nutrition and Food Research, Vol. 65, Núm. 14
2020
-
Immunomodulatory and antioxidant properties of wheat gluten protein hydrolysates in human peripheral blood mononuclear cells
Nutrients, Vol. 12, Núm. 6, pp. 1-12
2018
-
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
-
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220
2016
-
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
2014
-
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
-
Fermented orange juice: Source of higher carotenoid and flavanone contents
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782