Publications en collaboration avec des chercheurs de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (6)

2014

  1. Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 633-638

  2. Survival and metabolic activity of probiotic bacteria in green tea

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322

2013

  1. Compositional properties and bioactive potential of waste material from shrimp cooking juice

    LWT, Vol. 54, Núm. 1, pp. 87-94

  2. Release of active compounds from agar and agar-gelatin films with green tea extract

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271

2012

  1. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion

    Food Research International, Vol. 48, Núm. 2, pp. 462-469

2011

  1. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

    Food Research International, Vol. 44, Núm. 4, pp. 1044-1051