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Items: 10

1.

Spent Coffee Grounds Extract, Rich in Mannooligosaccharides, Promotes a Healthier Gut Microbial Community in a Dose-Dependent Manner.

Pérez-Burillo S, Pastoriza S, Fernández-Arteaga A, Luzón G, Jiménez-Hernández N, D'Auria G, Francino MP, Rufián-Henares JÁ.

J Agric Food Chem. 2019 Mar 6;67(9):2500-2509. doi: 10.1021/acs.jafc.8b06604. Epub 2019 Feb 26.

PMID:
30724071
2.

Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota.

Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J.

Food Chem. 2019 May 1;279:252-259. doi: 10.1016/j.foodchem.2018.11.137. Epub 2018 Dec 5.

PMID:
30611488
3.

Effect of Food Thermal Processing on the Composition of the Gut Microbiota.

Pérez-Burillo S, Pastoriza S, Jiménez-Hernández N, D'Auria G, Francino MP, Rufián-Henares JA.

J Agric Food Chem. 2018 Oct 31;66(43):11500-11509. doi: 10.1021/acs.jafc.8b04077. Epub 2018 Oct 22.

PMID:
30346155
4.

Dietary Fatty Acids Sustain the Growth of the Human Gut Microbiota.

Agans R, Gordon A, Kramer DL, Perez-Burillo S, Rufián-Henares JA, Paliy O.

Appl Environ Microbiol. 2018 Oct 17;84(21). pii: e01525-18. doi: 10.1128/AEM.01525-18. Print 2018 Nov 1.

PMID:
30242004
5.

Relationship between composition and bioactivity of persimmon and kiwifruit.

Pérez-Burillo S, Oliveras MJ, Quesada J, Rufián-Henares JA, Pastoriza S.

Food Res Int. 2018 Mar;105:461-472. doi: 10.1016/j.foodres.2017.11.022. Epub 2017 Nov 22. Review.

PMID:
29433237
6.

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.

Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S.

Food Chem. 2018 May 15;248:111-118. doi: 10.1016/j.foodchem.2017.12.056. Epub 2017 Dec 15.

PMID:
29329833
7.

Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.

Pastoriza S, Pérez-Burillo S, Delgado-Andrade C, Rufián-Henares JA.

Food Res Int. 2017 Oct;100(Pt 1):216-225. doi: 10.1016/j.foodres.2017.07.008. Epub 2017 Jul 4.

PMID:
28873681
8.

Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods.

Pérez-Burillo S, Rufián-Henares JA, Pastoriza S.

Food Chem. 2018 Jan 15;239:1263-1272. doi: 10.1016/j.foodchem.2017.07.063. Epub 2017 Jul 14.

PMID:
28873549
9.

Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method.

Pérez-Burillo S, Rufián-Henares JA, Pastoriza S.

Food Chem. 2018 Jan 15;239:1253-1262. doi: 10.1016/j.foodchem.2017.07.024. Epub 2017 Jul 8.

PMID:
28873547
10.

High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement.

Panzella L, Pérez-Burillo S, Pastoriza S, Martín MÁ, Cerruti P, Goya L, Ramos S, Rufián-Henares JÁ, Napolitano A, d'Ischia M.

J Agric Food Chem. 2017 Aug 9;65(31):6452-6459. doi: 10.1021/acs.jafc.7b02302. Epub 2017 Jul 14.

PMID:
28692261

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