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Grupo de Investigación

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Scopus Author ID: 7005568731
Scopus Author ID: 57471992000

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Spain

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Employment (1)

Universidad Complutense de Madrid: Madrid, ES

Profesor Ayudante Doctor (Nutrición y Ciencia de los Alimentos)
Employment
Source: Self-asserted source
Alejandra García Alonso

Education and qualifications (1)

Universidad Complutense de Madrid: Madrid, ES

Doctora en Farmacia
Education
Source: Self-asserted source
Alejandra García Alonso

Works (17)

Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander

Applied Sciences
2024-10 | Journal article | Author
DOI: 10.3390/app14198989
Contributors: Khokha Mouhoubi; Fatiha Brahmi; Lila Boulekbache-Makhlouf; Siham Ayouaz; Amina Abbou; Khodir Madani; INMACULADA MATEOS-APARICIO; Alejandra García Alonso
Source: check_circle
Multidisciplinary Digital Publishing Institute

Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods

Critical Reviews in Food Science and Nutrition
2022 | Journal article
DOI: 10.1080/10408398.2022.2084028
EID:

2-s2.0-85131329796

Part of ISSN: 15497852 10408398
Contributors: Garcia-Alonso, A.; Sánchez-Paniagua López, M.; Manzanares-Palenzuela, C.L.; Redondo-Cuenca, A.; López-Ruíz, B.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

International Journal of Food Science and Technology
2022 | Journal article
DOI: 10.1111/ijfs.15670
EID:

2-s2.0-85125536336

Part of ISSN: 13652621 09505423
Contributors: Mouhoubi, K.; Boulekbache-Makhlouf, L.; Madani, K.; Palatzidi, A.; Perez-Jimenez, J.; Mateos-Aparicio, I.; Garcia-Alonso, A.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

Antioxidants
2022-07-19 | Journal article
DOI: 10.3390/antiox11071401
Part of ISSN: 2076-3921
Contributors: Alejandra García Alonso
Source: Self-asserted source
Alejandra García Alonso

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Foods
2022-07-02 | Journal article
DOI: 10.3390/foods11131973
Part of ISSN: 2304-8158
Contributors: Alejandra García Alonso
Source: Self-asserted source
Alejandra García Alonso

Effect of processing on potato starch: In vitro availability and glycaemic index

Nahrung - Food
2000 | Journal article
DOI: 10.1002/(SICI)1521-3803(20000101)44:1<19::AID-FOOD19>3.0.CO;2-E
EID:

2-s2.0-0042684932
Contributors: García-Alonso, A.; Goñi, I.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Effect of processing on potato starch: In vitro availability and glycaemic index

Starch/Staerke
2000 | Journal article
EID:

2-s2.0-0043184288
Contributors: García-Alonso, A.; Goñi, I.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

In vitro determination of the indigestible fraction in foods: An alternative to dietary fiber analysis

Journal of Agricultural and Food Chemistry
2000 | Journal article
DOI: 10.1021/jf0000373
EID:

2-s2.0-0033862869
Contributors: Saura-Calixto, F.; Garcia-Alonso, A.; Goni, I.; Bravo, L.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

In vitro fermentation of different types of α-amylase resistant corn starches

European Food Research and Technology
2000 | Journal article
DOI: 10.1007/s002170000166
EID:

2-s2.0-0001680195
Contributors: Goñi, I.; García-Alonso, A.; Martín-Carrón, N.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Nori seaweed consumption modifies glycemic response in healthy volunteers

Nutrition Research
2000 | Journal article
EID:

2-s2.0-0033797882
Contributors: Goi, I.; Valdivieso, L.; Garcia-Alonso, A.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Assessment of some parameters involved in the gelatinization and retrogration of starch

Food Chemistry
1999 | Journal article
DOI: 10.1016/S0308-8146(98)00261-1
EID:

2-s2.0-0345034620
Contributors: García-Alonso, A.; Jiménez-Escrig, A.; Martín-Carrón, N.; Bravo, L.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Reduction in serum total and LDL cholesterol concentrations by a dietary fiber and polyphenol-rich grape product in hypercholesterolemic rats

Nutrition Research
1999 | Journal article
DOI: 10.1016/S0271-5317(99)00094-9
EID:

2-s2.0-0033199650
Contributors: Martín-Carrón, N.; Goñi, I.; Larrauri, J.A.; Garcia-Alonso, A.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Influence of botanical source and processing on formation of resistant starch type III

Cereal Chemistry
1998 | Journal article
DOI: 10.1094/CCHEM.1998.75.6.802
EID:

2-s2.0-0032448207
Contributors: García-Alonso, A.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
1998 | Journal article
EID:

2-s2.0-0001453588
Contributors: García-Alonso, A.; Goñi, I.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

European Food Research and Technology
1998 | Journal article
EID:

2-s2.0-54749107177
Contributors: García-Alonso, A.; Goñi, I.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

A starch hydrolysis procedure to estimate glycemic index

Nutrition Research
1997 | Journal article
DOI: 10.1016/S0271-5317(97)00010-9
EID:

2-s2.0-19244384658
Contributors: Goñi, I.; Garcia-Alonso, A.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Nutritional and physiological properties of grape pomace as a potential food ingredient

American Journal of Enology and Viticulture
1997 | Journal article
EID:

2-s2.0-0031416949
Contributors: Martin-Carron, N.; Garcia-Alonso, A.; Goñi, I.; Saura-Calixto, F.
Source: Self-asserted source
Alejandra García Alonso via Scopus - Elsevier

Peer review (2 reviews for 1 publication/grant)

Review activity for Nutrients. (2)
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