Carlos Pineda-Vadillo

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Carlos Pineda-Vadillo, Françoise Nau, Catherine Guerin Dubiard et al. · Food Research International · 2016 · 114 citations · Full text

Food Chemistry, Nutrition, Nutrient Bioavailability +6

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Carlos Pineda-Vadillo, Françoise Nau, C. Guérin-Dubiard et al. · Food Chemistry · 2016 · 61 citations · Full text

Nutrition, Biochemistry, Food Matrix +6

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Sibel Karakaya, Şebnem Şimşek, Alper Tolga Eker et al. · Food & Function · 2016 · 48 citations

Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis

Sophie Beaubier, Carlos Pineda-Vadillo, Odile Mesieres et al. · Food Chemistry · 2022 · 32 citations

Functional Properties, Engineering, Biochemistry +10

Human IgE binding and in vitro digestion of S-OVA

Rodrigo Jiménez‐Saiz, Carlos Pineda-Vadillo, Rosina López‐Fandiño et al. · Food Chemistry · 2012 · 12 citations

Pathogenesis, Immunology, Human Ige Binding +3