| 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 | 114 | 2021 |
| 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 | 25 | 2020 |
| 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 | 14 | 2021 |
| 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 |
