Publicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (16)

2023

  1. Fatty acids and minor functional compounds of hemp (Cannabis sativa L.) seeds and other Cannabaceae species

    Journal of Food Composition and Analysis, Vol. 115

  2. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

  3. The Chemical Characterisation of the Maritime Pine Bark Cultivated in Northern Portugal

    Plants, Vol. 12, Núm. 23

2022

  1. Alimentos derivados de semillas de cáñamo (Cannabis sativa L.) en el mercado español

    Revista española de estudios agrosociales y pesqueros, Núm. 258, pp. 135-155

  2. Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds

    Food Chemistry, Vol. 374

  3. El Comité Oficial del Cáñamo y la Comisión del Cáñamo, dos organismos dedicados al fomento del cáñamo en España entre 1928 y 1936

    Vegueta: Anuario de la Facultad de Geografía e Historia, Vol. 22, Núm. 2, pp. 535-556

  4. Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds

    Journal of Food Composition and Analysis, Vol. 109

2021

  1. Evolución histórica de la clasificación taxonómica del cáñamo

    Boletín de la Real Sociedad Española de Historia Natural, Núm. 115, pp. 147-154

2020

  1. Hemp (Cannabis sativa L.) Varieties: Fatty Acid Profiles and Upgrading of γ-Linolenic Acid–Containing Hemp Seed Oils

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 7

2019

  1. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

    Industrial Crops and Products, Vol. 134, pp. 154-159

2017

  1. Improvement and Validation of Phytate Determination in Edible Seeds and Derived Products, as Mineral Complexing Activity

    Food Analytical Methods, Vol. 10, Núm. 10, pp. 3285-3291

  2. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

2013

  1. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 138, Núm. 1, pp. 547-555

  2. Industrial clarification of anthocyanin-rich grape pomace extracts by crossflow membrane filtration

    International Journal of Food Science and Technology, Vol. 48, Núm. 7, pp. 1426-1435

2009

  1. Study of red wine neuroprotection on astrocytes

    Plant Foods for Human Nutrition, Vol. 64, Núm. 4, pp. 238-243

2008

  1. Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

    European Food Research and Technology, Vol. 227, Núm. 6, pp. 1641-1650