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Publicaciones científicas

 

 

Autores, año y título

 

Revista

RODRÍGUEZ-ROQUE, M.J., DE ANCOS, B., SÁNCHEZ-MORENO, C., CANO, M.P., ELEZ-MARTÍNEZ, P., MARTÍN-BELLOSO, O. (2015). Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods. 14: 33-43.
GONZÁLEZ-PEÑA, D., ANGULO, J., VALLEJO, S., COLINA-COCA, C., DE ANCOS, B., SÁNCHEZ-FERRER, C.F., PEIRÓ, C., SÁNCHEZ-MORENO, C. (2015). High-cholesterol diet enriched with onion affects endothelium-dependent relaxation and NADPH oxidase activity in mesenteric microvessels from Wistar rats. Nutrition & Metabolism, 57,11.
COLINA-COCA, C., DE ANCOS, B., SÁNCHEZ-MORENO, C (2014). Nutritional Composition of Processed Onion:S-Alk(en)yl-L-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C. Food Bioprocess Technology. 7, 289-298.
RUÍZ-RODRÍGUEZ B.M., DE ANCOS, B., SÁNCHEZ-MORENO, C., FERNÁNDEZ-RUÍZ, V., SÁNCHEZ-MATA, M.C., CÁMARA M., TARDÍO, J. (2014). Wild blackthorn (Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants. Fruits. 69, 61-73.
DORTA, E., GONZÁLEZ, M., GLOBO, M.G., SÁNCHEZ-MORENO, C., DE ANCOS, B. (2014). Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient. Food Research International. 57, 51-60.
COLINA-COCA, C, RODRÍGUEZ-ALCALÁ L.M, FONTECHA, J, GONZÁLEZ-PEÑA, D, DE ANCOS, B., SÁNCHEZ-MORENO, C. (2014). Effects of hypercholesterolemic diet enriched with onion as functional ingredient on fatty acid metabolism in Wistar rats. Food Research International, 64,546-552.
RUÍZ-RODRÍGUEZ B.M., SÁNCHEZ-MORENO, C., DE ANCOS, B., FERNÁNDEZ-RUÍZ, V., SÁNCHEZ-MATA, M.C., CÁMARA M., TARDÍO, J. (2014). Wild Arbutus unedo L. and Rubus ulmifolius Schott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity. Fruits, 69(6), 435-448.
PLAZA, L; SÁNCHEZ-MORENO, C.; DE ANCOS, B; ELEZ-MARTÍNEZ, P.; MARTÍN-BELLOSO, O.; CANO, M.P. (2011). Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT-Food Science and Technology. 44, 834-839

GRANADO-LORENCIO, F.; OLMEDILLA-ALONSO, B.; SÁNCHEZ-MORENO, C.; DE ANCOS, B.; MARTÍNEZ, J.A.; PÉREZ-SACRISTÁN, B.; BLANCO-NAVARRO, B.; CANO, M.P. (2008). Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from brócoli in humans: A cross-over study

Food Chemistry. 106, 1070-1076

ROLDÁN, E.; SÁNCHEZ-MORENO, C.; DE ANCOS, B.; CANO, M.P. (2008). Characterization of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Food Chemistry.  108, 907-916

ROLDÁN-MARÍN, E.; SÁNCHEZ-MORENO, C.; LLORÍA, R., DE ANCOS, B.; CANO, M.P. (2009). Onion high-pressure processing: Flavonol content and antioxidant activity

LWT-Food Science and Technology. 42, 835-841

PLAZA, L.; SÁNCHEZ-MORENO, C.; DE PASCUAL-TERESA, S.; DE ANCOS, B.; CANO, M. P. (2009). Fatty acids, sterols and antioxidant activity in minimal processed avocados during refrigerated storage

Journal of Agriculture and Food Chemistry. 57, 3204-3209

SÁNCHEZ-MORENO, C.; DE ANCOS, B.; PLAZA, L.; ELEZ-MARTÍNEZ, P.; CANO, M.P. (2009). Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.

Critical Reviews in Food Science and Nutrition. 49, 552-576

PLAZA, L; SÁNCHEZ-MORENO, C.; DE ANCOS, B; ELEZ-MARTÍNEZ, P.; MARTÍN-BELLOSO, O.; CANO, M.P. (2011). Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

LWT-Food Science and Technology. 44, 834-839

CILLA, A., LAGARDA, M.J.; ALEGRÍA, A.; DE ANCOS, B.; CANO, M.P.; Sánchez-Moreno, C.; Plaza, L.; Barberá, R. (2012). Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

Food Research International. 44, 3030-3038

PLAZA, L; COLINA, C; DE ANCOS, B; SÁNCHEZ-MORENO, C.; CANO, M.P. (2012). Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

Food Chemistry. 130, 591-597

CILLA, A.; ALEGRÍA, A.; DE ANCOS, B.; SÁNCHEZ-MORENO, C.; CANO, M.P.; PLAZA, L.; CLEMENTE, G.; LAGARDA, M.J; BARBERÁ, R. (2012). Bioaccessibility of tocopherols, carotenoids and ascorbic acid from milk and soya-based fruit beverages: Influence of food matrix and processing

Journal of Agriculture and Food Chemistry. 60, 7282-7290

COLINA-COCA, C.; GONZALEZ-PEÑA, D.; VEGA, E.; DE ANCOS, B.; SÁNCHEZ-MORENO, C. (2013). Novel approach for the determination of volatile compounds in processed onion by head space gas chromatography–mass spectrometry (HS GC–MS)

Talanta. 103, 137-144

VÁZQUEZ-GUTIÉRREZ, J.L.; PLAZA, L.; HERNANDO, I.; SÁNCHEZ-MORENO, C.; QUILES, A.; DE ANCOS, B.;  CANO, M.P. (2013). Changes in the structure and antioxidant properties of onions by high pressure treatment

Food and Function. 4, 586-591

GONZÁLEZ-PEÑA, D.; COLINA-COCA, C.; CHAR, C.D.; CANO, M.P.; DE ANCOS, B.; SÁNCHEZ-MORENO, C. (2013). Hyaluronidase inhibiting activity and radical scavenging potential of flavonols in processed onion

Journal of the Agricultural and Food Chemistry. 61, 4862-4872

 

 

 

PEÑAS, E.; GÓMEZ, R.; FRÍAS, J.; VIDAL-VALVERDE, C. (2008). Application of high pressure treatment on Alfalfa (Medicago sativa) and mung bean(Vigna radiata) seeds to enhance the microbiological safety of their sprouts

Food Control. 19, 698-705

IZQUIERDO, F. J.; PEÑAS, E.; BAEZA, M.L.; GÓMEZ, R. (2008). Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

International Dairy Journal. 18, 918-922

PEÑAS, E.; GÓMEZ, R.; FRÍAS, J.; VIDAL-VALVERDE, C. (2009). Efficacy of combinations of high pressure treatment, temperature and antimicrobial compounds to improve the microbiological quality of alfalfa seeds for sprout production

Food Control. 20, 31-39

PEÑAS, E.; GÓMEZ, R.; FRÍAS, J.; VIDAL-VALVERDE, C. (2010).  Hygienisation of mung bean seeds by combinations of high pressure and antimicrobial products for sprout production.

Food Control. 21, 82-88

PEÑAS, E.; FRÍAS, J.; GÓMEZ, R.; VIDAL-VALVERDE, C. (2010).  High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Food Control. 21, 524-528

PEÑAS, E.; GÓMEZ, R.; FRÍAS, J., VIDAL-VALVERDE, C. (2011). High pressure effects on immunoreactivity and nutricional quality of soybean products

Food Chemistry. 125, 423-429

 

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WebMaster facultad 2013 - 2015