Publicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (90)

2024

  1. Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

    International Journal of Food Sciences and Nutrition, Vol. 75, Núm. 3, pp. 255-263

  2. Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

    Nutrients, Vol. 16, Núm. 3

2023

  1. A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

    Molecules, Vol. 28, Núm. 21

  2. Micronutrients in Food Supplements for Pregnant Women: European Health Claims Assessment

    Nutrients, Vol. 15, Núm. 21

  3. Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

    Food Research International, Vol. 173

  4. Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

    Nutrients, Vol. 15, Núm. 16

  5. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

    Sustainability (Switzerland), Vol. 14, Núm. 5

  2. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Molecules, Vol. 27, Núm. 15

  3. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

    Nutrients, Vol. 14, Núm. 23

  4. Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products

    Acta Horticulturae

  5. Evaluation of lycopene content in industrial tomato derivatives for the development of products with particular nutraceutical and health-functional properties

    Acta Horticulturae

  6. Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification

    Nutrients, Vol. 14, Núm. 15

  7. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

    Molecules, Vol. 27, Núm. 3

  8. International requirements for demonstrating the beneficial effects of tomato products on atherosclerosis prevention

    Acta Horticulturae

  9. Millennial consumers' acceptance and attitude related to salmorejo innovation

    Acta Horticulturae

  10. Scientific Evidence of the Beneficial Effects of Tomato Products on Cardiovascular Disease and Platelet Aggregation

    Frontiers in Nutrition, Vol. 9, pp. 60-67

  11. Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects

    Food Chemistry, Vol. 372

2021

  1. A review of the role of micronutrients and bioactive compounds on immune system supporting to fight against the covid-19 disease

    Foods, Vol. 10, Núm. 5

  2. Assessment of health claims related to folic acid in food supplements for pregnant women according to the european regulation

    Nutrients, Vol. 13, Núm. 3, pp. 1-10