Grupo de Investigación AGR279-Publicaciones en "Web of Science JCR SCI" (último año)

1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

Food Bioscience, Vol. 61

2. BN-BacArena: Bayesian network extension of BacArena for the dynamic simulation of microbial communities

Bioinformatics, Vol. 40, Núm. 5

3. Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

Antioxidants, Vol. 13, Núm. 4

4. Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial

Agronomy, Vol. 14, Núm. 9

5. Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

Antioxidants, Vol. 13, Núm. 1

6. Editorial: Personalized nutrition and gut microbiota: current and future directions

Frontiers in Nutrition

7. Evaluation of Polyphenol Intake in Pregnant Women from South-Eastern Spain and the Effect on Anthropometric Measures at Birth and Gestational Age

Nutrients , Vol. 16, Núm. 18

8. How Different Are the Influences of Mediterranean and Japanese Diets on the Gut Microbiome?

Endocrine, Metabolic and Immune Disorders - Drug Targets, Vol. 24, Núm. 15, pp. 1733-1745

9. Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communities

Food and Function, Vol. 15, Núm. 5, pp. 2751-2759

10. Improved nutritional and antioxidant properties of black soldier fly larvae reared on spent coffee grounds and blood meal by-products

Food Research International, Vol. 196

11. Precision or Personalized Nutrition: A Bibliometric Analysis

Nutrients , Vol. 16, Núm. 17

12. Relationship between Infant Feeding and the Microbiome: Implications for Allergies and Food Intolerances

Children, Vol. 11, Núm. 8

13. Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

Food Bioscience, Vol. 59

14. The Impact of Weight Loss on Inflammation, Oxidative Stress, and Mitochondrial Function in Subjects with Obesity

Antioxidants, Vol. 13, Núm. 7

15. Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

Foods, Vol. 13, Núm. 8

1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164

2. Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used
Food Research International, Vol. 172

3. Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements
Molecules (Basel, Switzerland), Vol. 28, Núm. 6

4. Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain
Food and Chemical Toxicology, Vol. 177

5. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
Food Research International, Vol. 166

6. Effects of different foods and cooking methods on the gut microbiota: an in vitro approach
Frontiers in Microbiology, Vol. 14

7. Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Food Chemistry, Vol. 419

8. Evaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extracts
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 38, pp. 13988-13999

9. Spent coffee grounds as feedstock for the production of biosurfactants and the improved recovery of melanoidins
World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 9

10. Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition
Nutrients, Vol. 15, Núm. 2

11. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques
Food Research International, Vol. 169

12. Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals?
Food Research International, Vol. 173

1. Asociación entre el potencial inflamatorio de la dieta y la salud maternofetal en mujeres del sureste de España

Ars pharmaceutica, Vol. 63, Núm. 1, pp. 15-16

2. Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota

Microorganisms, Vol. 10, Núm. 7

3. Efecto de la microbiota intestinal de niños celiacos y sanos sobre la capacidad antioxidante total de diferentes alimentos de origen vegetal

Ars pharmaceutica, Vol. 63, Núm. 1, pp. 11-12

4. Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota

Biomedicine and Pharmacotherapy, Vol. 148

5. Evaluation of the Effects of a Short Supplementation With Tannins on the Gut Microbiota of Healthy Subjects

Frontiers in Microbiology, Vol. 13

6. Impact of gelatine coating on the performance of tannin-loaded pectin microbeads obtained through external gelation

Food Structure, Vol. 32

7. Knowledge and opinion on integrated care for children with cerebral palsy in Primary Care

Pediatria de Atencion Primaria, Vol. 24, Núm. 95, pp. 261-271

8. Microbiome Applications for Sustainable Food Systems

Biodiversity, Functional Ecosystems and Sustainable Food Production (Springer International Publishing), pp. 243-273

9. Nutritional Habits of Professional Cyclists during Pre-Season

Nutrients, Vol. 14, Núm. 18

10. Plant seeds as source of nutrients and phytochemicals for the Indian population

International Journal of Food Science and Technology, Vol. 57, Núm. 1, pp. 525-532

11. Prediction of degradation pathways of phenolic compounds in the human gut microbiota through enzyme promiscuity methods

npj Systems Biology and Applications, Vol. 8, Núm. 1

12. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

Antioxidants, Vol. 11, Núm. 12

13. Seeds as Potential Sources of Phenolic Compounds and Minerals for the Indian Population

Molecules, Vol. 27, Núm. 10

14. Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Current Research in Food Science, Vol. 5, pp. 243-250

15. The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products

Nutrients, Vol. 14, Núm. 16

16. The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children

Nutrients, Vol. 14, Núm. 14

17. The Intake of Antioxidant Capacity of Children Depends on Their Health Status

Nutrients, Vol. 14, Núm. 19

18. The Role of the Gut Microbiome in Cow’s Milk Allergy: A Clinical Approach

Nutrients, Vol. 14, Núm. 21

19. The Stance4Health Project: Evaluating a Smart Personalised Nutrition Service for Gut Microbiota Modulation in Normal-and Overweight Adults and Children with Obesity, Gluten-Related Disorders or Allergy/Intolerance to Cow’s Milk

Foods, Vol. 11, Núm. 10

20. Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review

Agronomy, Vol. 12, Núm. 11