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Álvaro J Valverde Moya
Álvaro J Valverde Moya
Vall d'Hebron Institut de Recerca
Dirección de correo verificada de vhir.org
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An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality
S Pérez-Burillo, S Molino, B Navajas-Porras, ÁJ Valverde-Moya, ...
Nature protocols 16 (7), 3186-3209, 2021
1202021
Effect of cooking methods on the antioxidant capacity of plant foods submitted to in vitro digestion–fermentation
B Navajas-Porras, S Pérez-Burillo, ÁJ Valverde-Moya, ...
Antioxidants 9 (12), 1312, 2020
252020
Effect of cooking methods on the antioxidant capacity of foods of animal origin submitted to in vitro digestion-fermentation
B Navajas-Porras, S Pérez-Burillo, Á Valverde-Moya, ...
Antioxidants 10 (3), 445, 2021
142021
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants 2021, 10, 445
B Navajas-Porras, S Pérez-Burillo, Á Valverde-Moya, ...
s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021
2021
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