1. Design of low glycemic response foods using polyphenols from seaweed. (May 2019) Authors: Parada, Javier; Pérez-Correa, José R.; Pérez-Jiménez, Jara Journal: Journal of functional foods Issue: Volume 56(2019) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development of alginate microspheres containing thyme essential oil using ionic gelation. (1st August 2016) Authors: Benavides, Sergio; Cortés, Pablo; Parada, Javier; Franco, Wendy Journal: Food chemistry Issue: Volume 204(2016) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation. Issue 14 (25th October 2016) Authors: Parada, Javier; Santos, Jose L. Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 14(2016) Page Start: 2362 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Leptin/Adiponectin Ratios Using Either Total Or High-Molecular-Weight Adiponectin as Biomarkers of Systemic Insulin Sensitivity in Normoglycemic Women. (25th May 2017) Authors: Bravo, Carolina; Cataldo, Luis Rodrigo; Galgani, José; Parada, Javier; Santos, José Luis Other Names: Kantartzis Konstantinos Academic Editor. Journal: Journal of diabetes research Issue: Volume 2017(2017) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses. (3rd July 2020) Authors: Bravo, Carolina; Santos, José L.; Castillo, Gabriel; Olivares, Gabriela; Parada, Javier Journal: International journal of food sciences and nutrition Issue: Volume 71:Number 5(2020) Page Start: 604 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Retention and pre-colon bioaccessibility of oleuropein in starchy food matrices, and the effect of microencapsulation by using inulin. (February 2018) Authors: Pacheco, Camila; González, Estefanía; Robert, Paz; Parada, Javier Journal: Journal of functional foods Issue: Volume 41(2018) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion. (25th April 2020) Authors: González, Estefanía; Gómez-Caravaca, Ana María; Giménez, Begoña; Cebrián, Rubén; Maqueda, Mercedes; Parada, Javier; Martínez-Férez, Antonio; Segura-Carretero, Antonio; Robert, Paz Journal: Food chemistry Issue: Volume 310(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles. (May 2018) Authors: Fredes, Carolina; Osorio, María Jesús; Parada, Javier; Robert, Paz Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 91(2018) Page Start: 549 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. (15th April 2016) Authors: Contardo, Ingrid; Parada, Javier; Leiva, Angel; Bouchon, Pedro Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 353 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods. (1st April 2016) Authors: Aravena, Gabriela; García, Olga; Muñoz, Ociel; Pérez-Correa, José R.; Parada, Javier Journal: Food chemistry Issue: Volume 196(2016) Page Start: 848 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗