Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications by Adriana Delgado-Osorio, Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Ángela Toledano-Marín, Silvia Pastoriza de la Cueva, Oleg Paliy, José Ángel Rufián-Henares

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The Impact of Weight Loss on Inflammation, Oxidative Stress, and Mitochondrial Function in Subjects with Obesity by Neus Bosch-Sierra, Carmen Grau-del Valle, Jonathan Hermenejildo, Alberto Hermo-Argibay, Juan Diego Salazar, Marta Garrido, Beatriz Navajas-Porras, Guillermo Sáez, Carlos Morillas, Celia Bañuls

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Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity by Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Gabriel Delgado, Miguel Navarro-Alarcón, José Ángel Rufián-Henares

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