Lucas-González R - Search Results

1

Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.

Lucas-González R, Pérez-Álvarez JÁ, Viuda-Martos M, Fernández-López J. Lucas-González R, et al. Nutrients. 2021 Apr 17;13(4):1332. doi: 10.3390/nu13041332. Nutrients. 2021. PMID: 33920571 Free PMC article.

2

Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

Lucas-González R, Viuda-Martos M, Pérez-Álvarez JÁ, Fernández-López J. Lucas-González R, et al. Plant Foods Hum Nutr. 2017 Mar;72(1):67-73. doi: 10.1007/s11130-016-0592-z. Plant Foods Hum Nutr. 2017. PMID: 28093647

3

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.

Lucas-González R, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M. Lucas-González R, et al. J Sci Food Agric. 2018 Jan;98(2):504-510. doi: 10.1002/jsfa.8487. Epub 2017 Jul 24. J Sci Food Agric. 2018. PMID: 28612355

4

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds.

Pellegrini M, Lucas-Gonzalez R, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Pellegrini M, et al. Plant Foods Hum Nutr. 2018 Mar;73(1):47-53. doi: 10.1007/s11130-017-0649-7. Plant Foods Hum Nutr. 2018. PMID: 29188413

5

Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion.

Viuda-Martos M , Lucas-Gonzalez R , Ballester-Costa C , Pérez-Álvarez JA , Muñoz LA , Fernández-López J . Viuda-Martos M , et al. Food Funct. 2018 Jan 24;9(1):573-584. doi: 10.1039/c7fo01671a. Food Funct. 2018. PMID: 29265144

6

In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges.

Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Lucas-González R, et al. Food Res Int. 2018 May;107:423-436. doi: 10.1016/j.foodres.2018.02.055. Epub 2018 Feb 27. Food Res Int. 2018. PMID: 29580504 Review.

7

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion.

Lucas-González R, Viuda-Martos M, Pérez Álvarez JA, Fernández-López J. Lucas-González R, et al. Food Chem. 2018 Aug 1;256:252-258. doi: 10.1016/j.foodchem.2018.02.128. Epub 2018 Feb 26. Food Chem. 2018. PMID: 29606446

8

Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties.

Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Pérez-Alvarez JA. Fernández-López J, et al. Plant Foods Hum Nutr. 2018 Jun;73(2):130-136. doi: 10.1007/s11130-018-0670-5. Plant Foods Hum Nutr. 2018. PMID: 29713858

9

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.

Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, Pérez-Álvarez JA. Fernández-López J, et al. Meat Sci. 2019 Oct;156:139-145. doi: 10.1016/j.meatsci.2019.05.028. Epub 2019 May 28. Meat Sci. 2019. PMID: 31158600 Free article.

10

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.

Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Lucas-González R, et al. J Sci Food Agric. 2020 Feb;100(3):1265-1273. doi: 10.1002/jsfa.10138. Epub 2019 Dec 2. J Sci Food Agric. 2020. PMID: 31709548

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