Publications (193)

2022

  1. Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

    Animals, Vol. 12, Núm. 9

2021

  1. Quantification of phenolics and usability as authenticity markers: The case study of red wines from the Canary Islands

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 55-80

  2. Feeding broiler chickens with grape seed and skin meals to enhance α-and γ-tocopherol content and meat oxidative stability

    Antioxidants, Vol. 10, Núm. 5

  3. Cross-cultural validation of the Yale Food Addiction Scale for Children (YFAS-c) into the Spanish language to assess food addiction in the pediatric population

    Revista de Psiquiatria y Salud Mental

  4. Combining grape byproducts to maximise biological activity of polyphenols in chickens

    Animals, Vol. 11, Núm. 11

2020

  1. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

    Journal of Food Science, Vol. 85, Núm. 6, pp. 1725-1734

  2. Quality evaluation of minimally fresh-cut processed pineapples

    LWT, Vol. 129

  3. Comparison of pesticide residue levels in red wines from Canary Islands, Iberian Peninsula, and Cape Verde

    Foods, Vol. 9, Núm. 11

  4. Addition of fermented and unfermented grape skin in broilers' diets: Effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

    Animal, Vol. 14, Núm. 7, pp. 1371-1381

2019

  1. Impact of a sustained consumption of grape extract on digestion, gut microbial metabolism and intestinal barrier in broiler chickens

    Food and Function, Vol. 10, Núm. 3, pp. 1444-1454

2018

  1. Characterization of Red Wines from Macaronesia

    Grapes and wines: advances in production, processing, analysis and valorization (InTech), pp. 253-274

  2. Physicochemical characteristics and proximate composition of wheat cultivars from the canary islands

    Acta Alimentaria, Vol. 47, Núm. 1, pp. 122-129

2017

  1. Phenolic compounds in wine: Types, color effects and research

    Phenolic Compounds: Types, Effects and Research (Nova Science Publishers, Inc.), pp. 133-178

  2. Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

    Plant Foods for Human Nutrition, Vol. 72, Núm. 1, pp. 60-66

  3. Retrospective evaluation of milk production and culling risk following either surgical, toggle-pin suture or conservative treatment of left displaced abomasum in Chilean dairy cows

    New Zealand Veterinary Journal, Vol. 65, Núm. 6, pp. 292-296

  4. Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain

    Food Chemistry, Vol. 228, pp. 441-446

  5. Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens

    Food Research International, Vol. 96, pp. 226-234

2016

  1. Application of multidimensional scaling technique to differentiate sweet potato (Ipomoea batatas (L.) Lam) cultivars according to their chemical composition

    Journal of Food Composition and Analysis, Vol. 46, pp. 43-49

  2. Amino acid content in seaweeds from the Magellan Straits (Chile)

    Journal of Food Composition and Analysis, Vol. 53, pp. 77-84

  3. A comprehensive study of red wine properties according to variety

    Food Chemistry, Vol. 196, pp. 1224-1231