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Journal of Agricultural and Food Chemistry|May 13, 2008
Structural characterization of bovine beta-lactoglobulin-galactose/tagatose Maillard complexes by electrophoretic, chromatographic, and spectroscopic methodsMarta Corzo-Martínez, F Javier Moreno, Agustín Olano, et al.Journal of Agricultural and Food Chemistry|December 18, 2009
Role of pyridoxamine in the formation of the Amadori/Heyns compounds and aggregates during the glycation of beta-lactoglobulin with galactose and tagatoseMarta Corzo-Martínez, F Javier Moreno, Agustín Olano, et al.Journal of Agricultural and Food Chemistry|May 10, 2016
Tofu Whey Permeate Is an Efficient Source To Enzymatically Produce Prebiotic Fructooligosaccharides and Novel Fructosylated α-GalactosidesMarta Corzo-Martínez, Gema García-Campos, Antonia Montilla, et al.Journal of Oleo Science|September 4, 2018
Stearidonic Acid Concentration by Urea Complexation from Echium OilLuis Vázquez, Elena Ortego, Marta Corzo-Martínez, et al.Journal of the Science of Food and Agriculture|October 26, 2012
Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylationMarta Corzo-Martínez, Paula Copoví, Agustín Olano, et al.International Journal of Food Microbiology|January 10, 2012
Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteriaMarta Corzo-Martínez, Marta Ávila, F Javier Moreno, et al.Food & Function|January 15, 2020
In vitro digestibility and bioaccessibility of lipid-based delivery systems obtained via enzymatic glycerolysis: a case study of rosemary extract bioaccessibilityMarta Corzo-Martínez, Celia Bañares, Alejandro Díaz, et al.Food & Function|July 11, 2018
Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery systemPablo Arranz-Martínez, Marta Corzo-Martínez, Luis Vázquez, et al.Journal of Agricultural and Food Chemistry|August 22, 2007
Characterization and in vitro digestibility of bovine beta-lactoglobulin glycated with galactooligosaccharidesMaría Luz Sanz, Marta Corzo-Martínez, Robert A Rastall, et al.Journal of Food Science and Technology|March 18, 2017
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse floursNadia Moussou, Marta Corzo-Martínez, María Luz Sanz, et al.Pageof 2