Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (27)

2023

  1. A nationwide monitoring of atmospheric microplastic deposition

    Science of the Total Environment, Vol. 905

  2. AG5 is a potent non-steroidal anti-inflammatory and immune regulator that preserves innate immunity

    Biomedicine and Pharmacotherapy, Vol. 169

2022

  1. Broad virus inactivation using inorganic micro/nano-particulate materials

    Materials Today Bio, Vol. 13

2021

  1. Azoxymethane-induced colorectal cancer mice treated with a polyphenol-rich apple extract show less neoplastic lesions and signs of cachexia

    Foods, Vol. 10, Núm. 4

  2. Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1

    Autophagy, Vol. 17, Núm. 1, pp. 1-382

  3. The first wave of the COVID-19 epidemic in Spain was associated with early introductions and fast spread of a dominating genetic variant

    Nature Genetics, Vol. 53, Núm. 10, pp. 1405-1414

2019

  1. Impact of elevated CO2 and drought on yield and quality traits of a historical (Blanqueta) and a modern (Sula) durum wheat

    Journal of Cereal Science, Vol. 87, pp. 194-201

2017

  1. A light-sensitive mutation in Arabidopsis LEW3 reveals the important role of N-glycosylation in root growth and development

    Journal of Experimental Botany, Vol. 68, Núm. 18, pp. 5103-5116

2012

  1. Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

    Food Chemistry, Vol. 130, Núm. 2, pp. 350-355

  2. Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds

    Food Biophysics, Vol. 7, Núm. 1, pp. 50-56

2011

  1. Antioxidant properties of phenolic compounds occurring in edible mushrooms

    Food Chemistry, Vol. 128, Núm. 3, pp. 674-678

  2. Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC

    Analytical and Bioanalytical Chemistry

  3. Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

    Food and Bioprocess Technology, Vol. 4, Núm. 1, pp. 27-38

  4. Development of meat and poultry products enriched with n-3 PUFAs and their functional role

    Current Nutrition and Food Science, Vol. 7, Núm. 4, pp. 253-270

  5. Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column

    Analytica Chimica Acta, Vol. 685, Núm. 2, pp. 204-211

  6. Mushroom proteins: Potential therapeutic agents

    Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44

2010

  1. Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods

    TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 6, pp. 553-561

  2. Edible mushrooms: Role in the prevention of cardiovascular diseases

    Fitoterapia, Vol. 81, Núm. 7, pp. 715-723

  3. Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles

    Talanta, Vol. 82, Núm. 5, pp. 1986-1994

  4. Methods and techniques for the analysis of isoflavones in foods

    Chromatography: Types, Techniques and Methods (Nova Science Publishers, Inc.), pp. 157-198