Isabel Goñi

发表

Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient

Fulgencio Saura-Calixto, Nuria Martín-Carrón, Alejandra García-Alonso, 1997 .

Analysis of resistant starch: a method for foods and food products

F. Saura-calixto, I. Goñi, Fulgencio Saura-Calixto, 1996 .

Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index

J. Larrauri, F. Saura-calixto, P. Rupérez, 1996 .

Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility.

S. Sáyago-Ayerdi, I. Goñi, Isabel Goñi, 2010, Journal of agricultural and food chemistry.