Concepedia

Author

Carlos Pineda-Vadillo

University of Bologna

Also Known As

Carlos Pineda-Vadillo

9

Publications

290

Citations

7

H-Index

12

Concepts

All Affiliations

University of BolognaLaboratoire Science & technologie du Lait & de l'œufInstitut Agro Rennes-AngersEge UniversityTieto (Finland)
CP

About

Carlos Pineda-Vadillo is an author at University of Bologna specializing in biochemistry, nutrition, and biomolecular engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Biochemistry

2

2

93

2

Engineering

1

1

32

3

Medicine

1

1

12

4

Biomolecular Engineering

1

1

32

5

Immunology

1

1

12

Carlos Pineda-Vadillo

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6

Publications

279

Citations

6

H-Index

YearCitations

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,

Food Research International

2016

114

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,

Food Chemistry

2016

61

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Sibel Karakaya, Şebnem Şimşek, Alper Tolga Eker,

Food & Function

2016

48

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,

Food Chemistry

2022

32

Human IgE binding and in vitro digestion of S-OVA

Rodrigo Jiménez‐Saiz, Carlos Pineda-Vadillo, Rosina López‐Fandiño,

Food Chemistry

2012

12

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Carlos Pineda-Vadillo, Françoise Nau, Catherine Guérin‐Dubiard,

Foods

2020

12

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