Miguel Rebollo‐Hernanz

Use of spent coffee grounds as food ingredient in bakery products

Nuria Martínez-Sáez, Alba Tamargo, Inés Domínguez Pérez et al. · Food Chemistry · 2016 · 226 citations · Full text

Food Chemistry, Spent Coffee Grounds, Food Ingredient +1

Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization

Vanesa Benítez, Miguel Rebollo‐Hernanz, Sara Hernanz et al. · Food Research International · 2019 · 160 citations · Full text

Food Chemistry, Nutrition, Dietary Fiber +7

Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks

Miguel Rebollo‐Hernanz, Silvia Cañas, Diego Taladrid et al. · Separation and Purification Technology · 2021 · 102 citations · Full text

Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways

Miguel Rebollo‐Hernanz, Qiaozhi Zhang, Yolanda Aguilera et al. · Food and Chemical Toxicology · 2019 · 98 citations · Full text

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Yolanda Aguilera, Luís Mojica, Miguel Rebollo‐Hernanz et al. · Food Chemistry · 2016 · 89 citations

Food Chemistry, Cyclodextrin Production, New Source +4