Alimentación, nutrición y estrategias en salud pública ; Food, nutrition and public health strategies
ANESP
Universidad Complutense de Madrid
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (16)
2023
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Fatty acids and minor functional compounds of hemp (Cannabis sativa L.) seeds and other Cannabaceae species
Journal of Food Composition and Analysis, Vol. 115
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Nutrition Security of Hemp for Human Consumption
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88
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The Chemical Characterisation of the Maritime Pine Bark Cultivated in Northern Portugal
Plants, Vol. 12, Núm. 23
2022
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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
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Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
Food Chemistry, Vol. 374
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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
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Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds
Journal of Food Composition and Analysis, Vol. 109
2021
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Evolución histórica de la clasificación taxonómica del cáñamo
Boletín de la Real Sociedad Española de Historia Natural, Núm. 115, pp. 147-154
2020
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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
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Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
Industrial Crops and Products, Vol. 134, pp. 154-159
2017
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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
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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
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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
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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
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Study of red wine neuroprotection on astrocytes
Plant Foods for Human Nutrition, Vol. 64, Núm. 4, pp. 238-243
2008
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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