Publikationen, an denen er mitarbeitet José Luis Alonso González (9)

2020

  1. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview

    Food Research International, Vol. 132

  2. Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties

    Food and Bioproducts Processing, Vol. 124, pp. 131-142

2019

  1. Vine shoots as new source for the manufacture of prebiotic oligosaccharides

    Carbohydrate Polymers, Vol. 207, pp. 34-43

2018

  1. Valorization of peanut shells: Manufacture of bioactive oligosaccharides

    Carbohydrate Polymers, Vol. 183, pp. 21-28

2016

  1. Fermentation of bioactive solid lipid nanoparticles by human gut microflora

    Food and Function, Vol. 7, Núm. 1, pp. 516-529

  2. Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

    Journal of Functional Foods, Vol. 20, pp. 108-121

2015

  1. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

    Journal of Functional Foods, Vol. 19, pp. 545-553

  2. In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

    Food and Function, Vol. 6, Núm. 2, pp. 525-531

2014

  1. Effects of hemicellulose-derived saccharides on behavior of Lactobacilli under simulated gastrointestinal conditions

    Food Research International, Vol. 64, pp. 880-888