María Soledad
Fernández Pachón
Publicaciones (50) Publicaciones de María Soledad Fernández Pachón
2024
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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
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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
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Evaluation of the efficacy of probiotics as treatment in irritable bowel syndrome
Endocrinologia, Diabetes y Nutricion, Vol. 71, Núm. 1, pp. 19-30
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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
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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
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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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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
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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
2021
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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
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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
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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
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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
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Immunomodulatory and antioxidant properties of wheat gluten protein hydrolysates in human peripheral blood mononuclear cells
Nutrients, Vol. 12, Núm. 6, pp. 1-12
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