Publikationen in Zusammenarbeit mit Forschern von Universidad Autónoma de Chile (6)

2020

  1. Volatile metabolites produced by different flor yeast strains during wine biological ageing

    Food Research International, Vol. 128

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. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263

2015

  1. Oxidative stress, mitochondrial dysfunction and, inflammation common events in skin of patients with Fibromyalgia

    Mitochondrion, Vol. 21, pp. 69-75