Publicaciones (49) Publicaciones de María Soledad Fernández Pachón

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

  2. Evaluation of the efficacy of probiotics as treatment in irritable bowel syndrome

    Endocrinologia, Diabetes y Nutricion, Vol. 71, Núm. 1, pp. 19-30

  3. Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

    Food Chemistry, Vol. 437

2023

  1. The associations between anthropometric characteristics and nutritional parameters in male elite rugby union players

    International Journal of Food Sciences and Nutrition, Vol. 74, Núm. 6, pp. 707-718

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

  3. 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

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

  2. 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

  3. 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. 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

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

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

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

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

  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. 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

  2. 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