Publicaciones en colaboración con investigadores/as de University of Surrey (6)

2022

  1. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

    Food Chemistry, Vol. 367

2019

  1. Phenyl-γ-valerolactones and phenylvaleric acids, the main colonic metabolites of flavan-3-ols: Synthesis, analysis, bioavailability, and bioactivity

    Natural Product Reports, Vol. 36, Núm. 5, pp. 714-752

2018

  1. Chemical composition of coffee beans: an overview

    ACHIEVING SUSTAINABLE CULTIVATION OF COFFEE: BREEDING AND QUALITY TRAITS (BURLEIGH DODDS SCIENCE PUBLISHING LTD), pp. 195-214

2017

  1. Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

    Annual Review of Food Science and Technology, Vol. 8, pp. 155-180

  2. Chlorogenic acids and the acyl-quinic acids: Discovery, biosynthesis, bioavailability and bioactivity

    Natural Product Reports, Vol. 34, Núm. 12, pp. 1391-1421

2014

  1. Coffee: Biochemistry and potential impact on health

    Food and Function, Vol. 5, Núm. 8, pp. 1695-1717