Álvaro Jesús Valverde-Moya

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

Sergio Pérez-Burillo, Silvia Molino, Beatriz Navajas-Porras et al. · Nature Protocols · 2021 · 289 citations · Full text

Life Sciences, Food Science, Microbiology +14

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

Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya et al. · Antioxidants · 2020 · 42 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

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

Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya et al. · Antioxidants · 2021 · 22 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12