Publications in collaboration with researchers from Universidad de Valladolid (102)

2024

  1. Association of viral loads of influenza A (H3N2) with age and care setting on presentation—a prospective study during the 2022-2023 influenza season in Spain

    International Journal of Infectious Diseases, Vol. 143

  2. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  3. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

    Foods, Vol. 13, Núm. 4

2023

  1. Development of a fermented plant-based beverage from discarded bread flour

    LWT, Vol. 182

2022

  1. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments

    International Journal of Biological Macromolecules, Vol. 222, pp. 1768-1777

  2. Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste

    Foods, Vol. 11, Núm. 12

2021

  1. A micellar formulation of quercetin prevents cisplatin nephrotoxicity

    International Journal of Molecular Sciences, Vol. 22, Núm. 2, pp. 1-14

  2. Can cassava improve the quality of gluten free breads?

    LWT, Vol. 149

  3. Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

    LWT, Vol. 141

  4. Hydrolytic Hydrogenation of Cellobiose into Hexitols by Means of Ru/MCM48 Catalysts

    Catalysis Letters, Vol. 151, Núm. 5, pp. 1350-1360

  5. Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

    Food Hydrocolloids, Vol. 113

2020

  1. Active commuting, physical activity, and sedentary behaviors in children and adolescents from spain: Findings from the ANIBES study

    International Journal of Environmental Research and Public Health, Vol. 17, Núm. 2

  2. Author response to letter to the editor

    Tremor and Other Hyperkinetic Movements

  3. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods, Vol. 9, Núm. 5

  4. Hydrogen storage properties of magnesium borohydride infiltrated in silica aerogel using solvated and pressure methods

    Journal of Energy Storage, Vol. 31

  5. Impact of COVID-19 outbreak on ischemic stroke admissions and in-hospital mortality in North-West Spain

    International Journal of Stroke, Vol. 15, Núm. 7, pp. 755-762

  6. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

    Food Hydrocolloids, Vol. 105

  7. Valorization of Wheat Bran: Ferulic Acid Recovery Using Pressurized Aqueous Ethanol Solutions

    Waste and Biomass Valorization, Vol. 11, Núm. 9, pp. 4701-4710

2019

  1. Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

    Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1593-1602

  2. Potencial de la harina de alpiste como ingrediente de alto valor nutricional para el desarrollo de alimentos sin gluten

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019