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Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model

World journal of gastroenterology : WJG, 2009-04, Vol.15 (16), p.1977-1984

2009

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Ultra-Processed Foods Consumption and Asthma in the Western Diet

Dietetics, 2024-05, Vol.3 (2), p.144-158

2024

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The Iron and Calcium Availability and the Satiating Effect of Different Biscuits

Foods, 2023-09, Vol.12 (18), p.3439

2023

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Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes

Food & function, 2019-08, Vol.10 (8), p.4802-4810

2019

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Effect of pine bark extract and its phenolic compounds on selected pathogenic and probiotic bacterial strains

Frontiers in nutrition (Lausanne), 2024-03, Vol.11, p.1381125-1381125

2024

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Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study

Foods, 2021-03, Vol.10 (3), p.606

2021

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Cultivation of Solanum tuberosum in a former mining district for a safe human consumption integrating simulated digestion

Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5278-5286

2017

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Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion

Phytotherapy research, 2011-12, Vol.25 (12), p.1870-1875

2011

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Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability

Journal of agricultural and food chemistry, 2012-11, Vol.60 (47), p.11787-11792

2012

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Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

Cereal chemistry, 2019-05, Vol.96 (3), p.456-464

2019

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Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity

Journal of agricultural and food chemistry, 2017-02, Vol.65 (4), p.827-835

2017

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Changes in content of vitamins A and E in growing-up milk throughout its shelf life

International journal of dairy technology, 2013-02, Vol.66 (1), p.31-36

2013

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Efecto antiinflamatorio del suero de leche de diferentes especies tras una digestión in vitro

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2023-06, Vol.40 (3), p.551-558

2023

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In vitro effectiveness of recombinant human lactoferrin and its hydrolysate in alleviating LPS-induced inflammatory response

Food research international, 2019-04, Vol.118, p.101-107

2019

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Nondigestible Carbohydrates Affect Metabolic Health and Gut Microbiota in Overweight Adults after Weight Loss

The Journal of nutrition, 2020-07, Vol.150 (7), p.1859-1870

2020

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Anti-inflammatory effect of milk whey from different species after in vitro digestion

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2023-06, Vol.40 (3), p.551-558

2023

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Iron and calcium availability from digestion of infant cereals by Caco-2 cells

European food research & technology, 2009-03, Vol.228 (5), p.789-797

2009

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Use of herbs and spices for food preservation: advantages and limitations

Current opinion in food science, 2015-12, Vol.6, p.38-43

2015

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Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion

Journal of the science of food and agriculture, 2011-01, Vol.91 (2), p.286-292

2011

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Structure and Functions of Lactoferrin as Ingredient in Infant Formulas

Journal of food research, 2013-06, Vol.2 (4), p.25

2013

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In vitro prebiotic activity of rhLf and galactooligosaccharides on infant intestinal microbiota

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2023-07, Vol.40 (4), p.701-710

2023

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Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 cell model

Food research international, 2016-11, Vol.89, p.1048-1055

2016

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Polisacáridos de algas como ingredientes funcionales en acuicultura marina: alginato, carragenato y ulvano

Revista de biología marina y oceanografía, 2012, Vol.47 (3), p.373-381

2012

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Use of dietary phenols to modulate inflammatory bowel response

Gastroenterología y hepatología, 2010-04, Vol.33 (4), p.307-312

2010

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Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers

Food science & technology, 2014-11, Vol.59 (1), p.263-269

2014

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Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model

Ultra-Processed Foods Consumption and Asthma in the Western Diet

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits

Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes

Effect of pine bark extract and its phenolic compounds on selected pathogenic and probiotic bacterial strains

Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study

Cultivation of Solanum tuberosum in a former mining district for a safe human consumption integrating simulated digestion

Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion

Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity

Changes in content of vitamins A and E in growing-up milk throughout its shelf life

Efecto antiinflamatorio del suero de leche de diferentes especies tras una digestión in vitro

In vitro effectiveness of recombinant human lactoferrin and its hydrolysate in alleviating LPS-induced inflammatory response

Nondigestible Carbohydrates Affect Metabolic Health and Gut Microbiota in Overweight Adults after Weight Loss

Anti-inflammatory effect of milk whey from different species after in vitro digestion

Iron and calcium availability from digestion of infant cereals by Caco-2 cells

Use of herbs and spices for food preservation: advantages and limitations

Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion

Structure and Functions of Lactoferrin as Ingredient in Infant Formulas

In vitro prebiotic activity of rhLf and galactooligosaccharides on infant intestinal microbiota

Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 cell model

Polisacáridos de algas como ingredientes funcionales en acuicultura marina: alginato, carragenato y ulvano

Use of dietary phenols to modulate inflammatory bowel response

Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers

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