Blanca Lopez-Escudero
Sevilla, AN 41013, Spain
Last Updated: 09/26/2026
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Found 14 publications
Crossing and metabolism of tyrosol and hydroxytyrosol by implementing an in vitro blood-brain barrier model of human primary cells.
Journal: Food & function
Published: March 31, 2026
Evaluation of the efficacy of probiotics as treatment in irritable bowel syndrome.
Journal: Endocrinologia, diabetes y nutricion
Published: July 12, 2023
Effect of Acute Intake of Fermented Orange Juice on Fasting and Postprandial Glucose Metabolism, Plasma Lipids and Antioxidant Status in Healthy Human.
Journal: Foods (Basel, Switzerland)
Published: March 30, 2022
Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation.
Journal: Archives of biochemistry and biophysics
Published: July 13, 2020
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice.
Journal: Food chemistry
Published: February 02, 2018
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans.
Journal: Food research international (Ottawa, Ont.)
Published: December 05, 2017
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.
Journal: Journal of the science of food and agriculture
Published: June 26, 2017
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
Journal: International journal of food sciences and nutrition
Published: July 08, 2016
Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.
Journal: Plant foods for human nutrition (Dordrecht, Netherlands)
Published: March 05, 2015
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice.
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: November 15, 2014
Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice.
Journal: Journal of agricultural and food chemistry
Published: January 14, 2014
Fermented orange juice: source of higher carotenoid and flavanone contents.
Journal: Journal of agricultural and food chemistry
Published: September 06, 2013
Last Updated: 09/26/2026