• Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction 

  García, Paula; Lozano Sánchez, Jesús; Leyva Jiménez, Francisco Javier (2021-01-20)

• Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation 

  Navajas Porras, Beatriz; Pérez Burillo, Sergio; Valverde Moya, Álvaro Jesús; Hinojosa Nogueira, Daniel; Pastoriza de la Cueva, Silvia; [et al.] (2021)

• Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification 

  De Pasquale, Ilaria; Verardo, Vito; Gómez Caravaca, Ana María (2021-01-18)

• Presence of Parabens and Bisphenols in Food Commonly Consumed in Spain 

  Gálvez Ontiveros, Yolanda; Moscoso Ruiz, Inmaculada; Rodrigo Conde Salazar, Lourdes T.; Aguilera Gómez, Margarita; Rivas Velasco, Ana María; [et al.] (2021-01-05)

• A Survey on Dietary Supplement Consumption in Amateur and Professional Rugby Players 

  Sánchez Oliver, Antonio Jesús; Guerra Hernández, Eduardo Jesús; Ramos Álvarez, Juan José (2020-12-22)

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