Publicaciones en colaboración con investigadores/as de Lund University (23)

2019

  1. A sustainable approach for the extraction of cholesterol-lowering compounds from an olive by-product based on CO2-expanded ethyl acetate

    Analytical and Bioanalytical Chemistry, Vol. 411, Núm. 22, pp. 5885-5896

2018

  1. Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: A randomized crossover study in healthy subjects

    Food and Function, Vol. 9, Núm. 5, pp. 2774-2786

  2. Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response

    Nutrition Journal, Vol. 17, Núm. 1

  3. Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

    Food Chemistry, Vol. 240, pp. 904-909

2017

  1. Alterations in the plasma metabolite profile associated with improved hepatic function and glycemia in mice fed lingonberry supplemented high-fat diets

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

  2. Effects of a mixed berry beverage on cognitive functions and cardiometabolic risk markers; A randomized cross-over study in healthy older adults

    PLoS ONE, Vol. 12, Núm. 11

  3. Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2677-2691

  4. Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects: A randomized, single blind, crossover study

    Journal of Functional Foods, Vol. 35, pp. 574-583

  5. Pressurized Hot Water Extraction of Bioactives

    Comprehensive Analytical Chemistry, Vol. 76, pp. 53-82

2016

  1. A fast and sensitive method for the separation of carotenoids using ultra-high performance supercritical fluid chromatography-mass spectrometry

    Analytical and Bioanalytical Chemistry, Vol. 408, Núm. 21, pp. 5883-5894

  2. Berry pomace - A review of processing and chemical analysis of its polyphenols

    International Journal of Food Science and Technology, Vol. 51, Núm. 6, pp. 1305-1318

  3. Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

    Food Chemistry, Vol. 211, pp. 185-197

  4. Lingonberries alter the gut microbiota and prevent low-grade inflammation in high-fat diet fed mice

    Food and Nutrition Research, Vol. 60

2015

  1. Fast determination of intact glucosinolates in broccoli leaf by pressurized liquid extraction and ultra high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry

    Food Research International, Vol. 76, pp. 498-505

  2. Particle Formation of Food Ingredients by Supercritical Fluid Technology

    Food Engineering Series (Springer), pp. 155-183

  3. Pressurized hot water extraction of bioactives

    TrAC - Trends in Analytical Chemistry, Vol. 71, pp. 39-54

2014

  1. Glycosynthases from Thermotoga neapolitana β-glucosidase 1A: A comparison of α-glucosyl fluoride and in situ-generated α-glycosyl formate donors

    Journal of Molecular Catalysis B: Enzymatic, Vol. 107, pp. 132-139

  2. Quantification of individual phenolic compounds' contribution to antioxidant capacity in apple: A novel analytical tool based on liquid chromatography with diode array, electrochemical, and charged aerosol detection

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 2, pp. 409-418

  3. Substituent effects on in vitro antioxidizing properties, stability, and solubility in flavonoids

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 15, pp. 3321-3333

2013

  1. Advanced Extraction Processes to Obtain Bioactives from Marine Foods

    Bioactive Compounds from Marine Foods: Plant and Animal Sources (Wiley Blackwell), pp. 343-371