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Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

De Montijo Prieto, Soumi; Razola Díaz, María del Carmen; Barbieri, Federica; Jiménez Valera, María Manuela; Ruiz-Bravo López, Alfonso; [et al.] (2023-01-28)
Association between classes and subclasses of polyphenol intake and 5-year body weight changes in the EPIC-PANACEA study

Castañeda, Jazmin; Molina Montes, María Ester (2023-01-24)
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity

Razola Díaz, María del Carmen; Verardo, Vito; Gómez Caravaca, Ana María; García Villanova Ruiz, Belén; Guerra Hernández, Eduardo Jesús (2023-01-21)
Estimation of the Quality of the Diet of Mexican University Students Using DQI-I

Espino Robles, Diana; López Moro, Alejandro; Heras González, Leticia; Jiménez Casquet, María José; Olea Serrano, Fátima; [et al.] (2023-01-01)
Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing

Huybrechts, Inge; Molina Montes, María Ester (2022-12-16)