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Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.

Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Navajas-Porras B, et al. Among authors: valverde moya a. Antioxidants (Basel). 2021 Mar 13;10(3):445. doi: 10.3390/antiox10030445. Antioxidants (Basel). 2021. PMID: 33805746 Free PMC article.

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation.

Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Navajas-Porras B, et al. Among authors: valverde moya aj. Antioxidants (Basel). 2020 Dec 21;9(12):1312. doi: 10.3390/antiox9121312. Antioxidants (Basel). 2020. PMID: 33371445 Free PMC article.

An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality.

Pérez-Burillo S, Molino S, Navajas-Porras B, Valverde-Moya ÁJ, Hinojosa-Nogueira D, López-Maldonado A, Pastoriza S, Rufián-Henares JÁ. Pérez-Burillo S, et al. Among authors: valverde moya aj. Nat Protoc. 2021 Jul;16(7):3186-3209. doi: 10.1038/s41596-021-00537-x. Epub 2021 Jun 4. Nat Protoc. 2021. PMID: 34089022

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