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Antioxidants (Basel, Switzerland)|December 9, 2020
To Be or Not to Be… An Antioxidant? That Is the QuestionJosé M Palma, Isabel SeiquerJournal of Agricultural and Food Chemistry|August 22, 2002
Transport of amino acids from in vitro digested legume proteins or casein in Caco-2 cell culturesLuis A Rubio, Isabel SeiquerJournal of Agricultural and Food Chemistry|June 22, 2010
Influence of diets rich in Maillard reaction products on calcium bioavailability. Assays in male adolescents and in Caco-2 cellsMarta Mesías, Isabel Seiquer, María Pilar NavarroCritical Reviews in Food Science and Nutrition|March 11, 2011
Calcium nutrition in adolescenceMarta Mesías, Isabel Seiquer, M Pilar NavarroPublic Health Nutrition|January 6, 2012
Is the Mediterranean diet adequate to satisfy zinc requirements during adolescence?Marta Mesías, Isabel Seiquer, M Pilar NavarroCritical Reviews in Food Science and Nutrition|September 7, 2013
Iron nutrition in adolescenceMarta Mesías, Isabel Seiquer, M Pilar NavarroMolecular Nutrition & Food Research|March 24, 2005
Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availabilityCristina Delgado-Andrade, Isabel Seiquer, M Pilar NavarroFood & Function|June 19, 2015
Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: assays in Caco-2 cellsThays H Borges, Carmen Cabrera-Vique, Isabel SeiquerJournal of Agricultural and Food Chemistry|September 11, 2008
Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: relationships with mineral absorption across Caco-2 cell monolayersBeatriz Ruiz-Roca, María Pilar Navarro, Isabel SeiquerFood Chemistry|June 5, 2015
Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oilIsabel Seiquer, Ascensión Rueda, Manuel Olalla, et al.Pageof 5