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Antioxidants (Basel, Switzerland)|December 24, 2021
Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian PigsZaira Pardo, Ignacio Fernández-Fígares, Manuel Lachica, et al.
Molecular Nutrition & Food Research|September 16, 2009
Intake of Maillard reaction products reduces iron bioavailability in male adolescentsMarta Mesías García, Isabel Seiquer, Cristina Delgado-Andrade, et al.
Antioxidants (Basel, Switzerland)|January 22, 2024
Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal DigestionCristina Delgado-Andrade, Raquel Olías, Mari Carmen Marín-Manzano, et al.
Animals : an Open Access Journal From MDPI|August 26, 2023
Metabolic Profile of Growing Immune- and Surgically Castrated Iberian Pigs Fed Diets of Different Amino Acid ConcentrationIgnacio Fernández-Fígares, Ana Haro, Manuel Lachica, et al.
Nutrition (Burbank, Los Angeles County, Calif.)|February 4, 2010
Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescentsCristina Delgado-Andrade, Isabel Seiquer, Marta Mesías García, et al.
Antioxidants (Basel, Switzerland)|September 23, 2022
Antioxidant Potential of the Sweet Whey-Based Beverage <i>Colada</i> after the Digestive Process and Relationships with the Lipid and Protein FractionsVictoria E García-Casas, Isabel Seiquer, Zaira Pardo, et al.
Amino Acids|October 11, 2011
Study of the urinary and faecal excretion of Nε-carboxymethyllysine in young human volunteersCristina Delgado-Andrade, Frédéric J Tessier, Céline Niquet-Leridon, et al.
Antioxidants (Basel, Switzerland)|August 3, 2019
Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop StageThays Helena Borges, Adriana Serna, Luis Carlos López, et al.
Molecular Nutrition & Food Research|May 29, 2014
Maillard reaction products modulate gut microbiota composition in adolescentsIsabel Seiquer, Luis A Rubio, M Jesús Peinado, et al.
Food Chemistry|August 21, 2016
Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profileThays H Borges, José Alberto Pereira, Carmen Cabrera-Vique, et al.
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