Publicaciones en colaboración con investigadores/as de Universidad de Sevilla (25)

2024

  1. 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

2022

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

    Journal of Functional Foods, Vol. 99

  2. 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

  1. 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

  2. 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

  1. Immunomodulatory and antioxidant properties of wheat gluten protein hydrolysates in human peripheral blood mononuclear cells

    Nutrients, Vol. 12, Núm. 6, pp. 1-12

2016

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

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

2014

  1. Alcoholic fermentation induces melatonin synthesis in orange juice

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

2009

  1. 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

2008

  1. Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 7, pp. 649-671

  2. Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives

    Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 282-290

2007

  1. Effects of head group size on micellization of cetyltrialkylammonium bromide surfactants in water-ethylene glycol mixtures

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 298, Núm. 3, pp. 177-185

  2. Radical scavenging ability of polyphenolic compounds towards DPPH free radical

    Talanta, Vol. 71, Núm. 1, pp. 230-235

  3. Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9713-9718

2006

  1. Acute intake of red wine does not affect antioxidant enzymes activities in human subjects

    International Journal for Vitamin and Nutrition Research, Vol. 76, Núm. 5, pp. 291-298

  2. Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

    Analytica Chimica Acta

  3. El fruto de la acerola: Composición y posibles usos alimenticios

    Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2

  4. Influence of enological practices on the antioxidant activity of wines

    Food Chemistry, Vol. 95, Núm. 3, pp. 394-404

  5. Revisión de los métodos de evaluación de la actividad antioxidante in vitro del vino y valoración de sus efectos in vivo

    Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2

  6. Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips

    Journal of Food Science, Vol. 71, Núm. 3