Universidad de Buenos Aires-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2023

  1. Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 48, pp. 18746-18757

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. Phenol biological metabolites as food intake biomarkers, a pending signature for a complete understanding of the beneficial effects of the mediterranean diet

    Nutrients, Vol. 13, Núm. 9

2018

  1. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 34, pp. 8966-8975

  2. Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study

    Molecular Nutrition and Food Research, Vol. 62, Núm. 16

  3. Metabolic Fate of Extractable and Non-extractable Polyphenols

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 220-240