Capítulos de libros
(de los últimos cinco años)
– Cilla A, Alegria A., Barberá R, García-Llatas G., Toldrá F. Micronutrients and Other Minor Components. Encyclopedia of Meat Sciences 2e, Vol 1, pp 212-216, 2014. Carrick Devine & Michael Dikeman (editors). Elsevier, Oxford. ISBN: 9780123847317.
– Cilla A., Zanirato V., Rodriguez-Estrada M. T., Garcia-Llatas G. Nutriental hazards: Micronutrients: Vitamins and minerals. Encyclopedia of Food Safety” (vol. 3), pp. 86-94, 2014. Y. Motarjemi, ed. Waltham, MA: Academic Press. ISBN: 9780123786135.
– Cilla A., Garcia-Llatas G., Lagarda M. J. Impact of fruit juices consumption on non-enzymatic antioxidant capacity in humans: an updated review (chapter 7). Fruit Juices: Types, Nutritional composition and health benefits. Pp: 125-142, 2014. Katherlyn Elizabeth Elder editor. Nova Science Publishers. ISBN: 978-1-63321-135-3.
– Rodriguez-Estrada M.T., Cilla A., Cardenia V., Garcia-Llatas G. Fats and Sterols. Reference Module in Biomedical Sciences. Michael Caplan editor. Elsevier. http://dx.doi.org/10.1016/B978-0-12-801238-3.00228-2. 2014. Págs: 1-17.
– Alegría Torán, A; Bosch Juan, L; Soriano del Castillo, JM. Chufa de Valencia y su horchata: aspectos nutricionales. En: El gran libro de la horchata y la chufa de Valencia. Soriano del Castillo JM (Director-Coordinador). Col.leccions de les clíniques de la Universitat de València. Valencia. 2014. Págs: 62-69. ISBN: 978-84-370-9464-9.
– Alegría, A., Cilla A, Farré, R., Lagarda, M.J. Inorganic nutrients. Handbook of Food Analysis. Pp: 735-755. CRC Press. 2015. L.M.L. Nollet & F. Toldrá (eds). ISBN : 978-1-4822-9784-3 (eBook-PDF).
– Alegría A., Barberá R. Cilla A. Bioavailability of minerals in foods. Handbook of minerals elements in food. Wiley-Blackwell. Miguel de la Guardia and Salvador Garrigues editores. Chapter 3, pp 41-67. 2015. ISBN 978-1-118-65436-1.
– Cilla, A., Alemany, L., Giménez, J.A., Laparra, J.M. Overview of the role of food bioactive compounds as complementary therapy for celiac disease. Biotechnology of bioactive compounds: Sources and Applications. V.K. Gupta & M.G. Tuohy (eds) Pp: 583-597. Wiley-Blackwell. 2015. ISBN: 978-1-118-73349-3.
– Alegría A., Garcia-Llatas G., Cilla A. Static digestion models: general introduction. The Impact of Food Bioactives on Gut Health. Verhoeckx et al. (eds.). Chapter 1, pp. 3-12. 2015. Springer. ISBN 978-3-319-15791-7.
– Garcia-Llatas, G., Mejia, E., Cilla, A., Alegría, A., Lagarda, M.J. Estimation of plant sterol intake in a resident population of the Valencian Community (Spain) (Chapter 10): in: Phytosterols. Food sources, functions and health benefits. Nova publishers. Progress in Food Science and Technology. New York. Garner, D. Editor. ISBN: 978-63483-518-3 (eBook) 2015. Pags: 185–205.
– Alegría A., Garcia-Llatas G., Barberá R. Determining calcium bioavailability using Caco-2 cells. Chapter 12. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 179-200. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 9781849738873.
– Lagarda, M.J., Cilla, A., Barberá, R. Bioaccessibility of calcium in legumes. Chapter 15. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 237-255. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 978-1849738873.Book chapters:
-García-Llatas G, Alegría A, Barberá R, Lagarda MJ, Farré R. Minerals. Handbook of Analysis of Active Ingredients in Functional Foods. CRC Press; Leo M.L. Nollet, Fidel Toldrá editors. Chapter 31, 1588-5. 2012.
-Cilla A., Alegría A., Barberá R. Foods or bioactive constituents of foods as chemopreventives in cell lines after simulated gastrointestinal digestion: a review. http://dx.doi.org/10.5772/515. Oxidative stress and chronic degenerative diseases- A role for antioxidants. Ed José A. Morales-González.Chapter 6, 131-151. 2013.
– Cilla A, Alegria A., Barberá R, García-Llatas G., Toldrá F. Micronutrients and Other Minor Components. Encyclopedia of Meat Sciences 2e, Vol 1, pp 212-216, 2014. Carrick Devine & Michael Dikeman (editors). Elsevier, Oxford. ISBN: 9780123847317.
– Cilla A., Zanirato V., Rodriguez-Estrada M. T., Garcia-Llatas G. Nutriental hazards: Micronutrients: Vitamins and minerals. Encyclopedia of Food Safety” (vol. 3), pp. 86-94, 2014. Y. Motarjemi, ed. Waltham, MA: Academic Press. ISBN: 9780123786135.
– Cilla A., Garcia-Llatas G., Lagarda M. J. Impact of fruit juices consumption on non-enzymatic antioxidant capacity in humans: an updated review (chapter 7). Fruit Juices: Types, Nutritional composition and health benefits. Pp: 125-142, 2014. Katherlyn Elizabeth Elder editor. Nova Science Publishers. ISBN: 978-1-63321-135-3.
– Rodriguez-Estrada M.T., Cilla A., Cardenia V., Garcia-Llatas G. Fats and Sterols. Reference Module in Biomedical Sciences. Michael Caplan editor. Elsevier. http://dx.doi.org/10.1016/B978-0-12-801238-3.00228-2. 2014. Págs: 1-17.
– Alegría Torán, A; Bosch Juan, L; Soriano del Castillo, JM. Chufa de Valencia y su horchata: aspectos nutricionales. En: El gran libro de la horchata y la chufa de Valencia. Soriano del Castillo JM (Director-Coordinador). Col.leccions de les clíniques de la Universitat de València. Valencia. 2014. Págs: 62-69. ISBN: 978-84-370-9464-9.
– Alegría, A., Cilla A, Farré, R., Lagarda, M.J. Inorganic nutrients. Handbook of Food Analysis. Pp: 735-755. CRC Press. 2015. L.M.L. Nollet & F. Toldrá (eds). ISBN : 978-1-4822-9784-3 (eBook-PDF).
– Alegría A., Barberá R. Cilla A. Bioavailability of minerals in foods. Handbook of minerals elements in food. Wiley-Blackwell. Miguel de la Guardia and Salvador Garrigues editores. Chapter 3, pp 41-67. 2015. ISBN 978-1-118-65436-1.
– Cilla, A., Alemany, L., Giménez, J.A., Laparra, J.M. Overview of the role of food bioactive compounds as complementary therapy for celiac disease. Biotechnology of bioactive compounds: Sources and Applications. V.K. Gupta & M.G. Tuohy (eds) Pp: 583-597. Wiley-Blackwell. 2015. ISBN: 978-1-118-73349-3.
– Alegría A., Garcia-Llatas G., Cilla A. Static digestion models: general introduction. The Impact of Food Bioactives on Gut Health. Verhoeckx et al. (eds.). Chapter 1, pp. 3-12. 2015. Springer. ISBN 978-3-319-15791-7.
– Garcia-Llatas, G., Mejia, E., Cilla, A., Alegría, A., Lagarda, M.J. Estimation of plant sterol intake in a resident population of the Valencian Community (Spain) (Chapter 10): in: Phytosterols. Food sources, functions and health benefits. Nova publishers. Progress in Food Science and Technology. New York. Garner, D. Editor. ISBN: 978-63483-518-3 (eBook) 2015. Pags: 185–205.
– Alegría A., Garcia-Llatas G., Barberá R. Determining calcium bioavailability using Caco-2 cells. Chapter 12. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 179-200. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 9781849738873.
– Lagarda, M.J., Cilla, A., Barberá, R. Bioaccessibility of calcium in legumes. Chapter 15. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 237-255. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 978-1849738873.Libri:
(degli ultimi cinque anni)
-García-Llatas G, Alegría A, Barberá R, Lagarda MJ, Farré R. Minerals. Handbook of Analysis of Active Ingredients in Functional Foods. CRC Press; Leo M.L. Nollet, Fidel Toldrá editors. Chapter 31, 1588-5. 2012.
-Cilla A., Alegría A., Barberá R. Foods or bioactive constituents of foods as chemopreventives in cell lines after simulated gastrointestinal digestion: a review. http://dx.doi.org/10.5772/515. Oxidative stress and chronic degenerative diseases- A role for antioxidants. Ed José A. Morales-González.Chapter 6, 131-151. 2013.
– Cilla A, Alegria A., Barberá R, García-Llatas G., Toldrá F. Micronutrients and Other Minor Components. Encyclopedia of Meat Sciences 2e, Vol 1, pp 212-216, 2014. Carrick Devine & Michael Dikeman (editors). Elsevier, Oxford. ISBN: 9780123847317.
– Cilla A., Zanirato V., Rodriguez-Estrada M. T., Garcia-Llatas G. Nutriental hazards: Micronutrients: Vitamins and minerals. Encyclopedia of Food Safety” (vol. 3), pp. 86-94, 2014. Y. Motarjemi, ed. Waltham, MA: Academic Press. ISBN: 9780123786135.
– Cilla A., Garcia-Llatas G., Lagarda M. J. Impact of fruit juices consumption on non-enzymatic antioxidant capacity in humans: an updated review (chapter 7). Fruit Juices: Types, Nutritional composition and health benefits. Pp: 125-142, 2014. Katherlyn Elizabeth Elder editor. Nova Science Publishers. ISBN: 978-1-63321-135-3.
– Rodriguez-Estrada M.T., Cilla A., Cardenia V., Garcia-Llatas G. Fats and Sterols. Reference Module in Biomedical Sciences. Michael Caplan editor. Elsevier. http://dx.doi.org/10.1016/B978-0-12-801238-3.00228-2. 2014. Págs: 1-17.
– Alegría Torán, A; Bosch Juan, L; Soriano del Castillo, JM. Chufa de Valencia y su horchata: aspectos nutricionales. En: El gran libro de la horchata y la chufa de Valencia. Soriano del Castillo JM (Director-Coordinador). Col.leccions de les clíniques de la Universitat de València. Valencia. 2014. Págs: 62-69. ISBN: 978-84-370-9464-9.
– Alegría, A., Cilla A, Farré, R., Lagarda, M.J. Inorganic nutrients. Handbook of Food Analysis. Pp: 735-755. CRC Press. 2015. L.M.L. Nollet & F. Toldrá (eds). ISBN : 978-1-4822-9784-3 (eBook-PDF).
– Alegría A., Barberá R. Cilla A. Bioavailability of minerals in foods. Handbook of minerals elements in food. Wiley-Blackwell. Miguel de la Guardia and Salvador Garrigues editores. Chapter 3, pp 41-67. 2015. ISBN 978-1-118-65436-1.
– Cilla, A., Alemany, L., Giménez, J.A., Laparra, J.M. Overview of the role of food bioactive compounds as complementary therapy for celiac disease. Biotechnology of bioactive compounds: Sources and Applications. V.K. Gupta & M.G. Tuohy (eds) Pp: 583-597. Wiley-Blackwell. 2015. ISBN: 978-1-118-73349-3.
– Alegría A., Garcia-Llatas G., Cilla A. Static digestion models: general introduction. The Impact of Food Bioactives on Gut Health. Verhoeckx et al. (eds.). Chapter 1, pp. 3-12. 2015. Springer. ISBN 978-3-319-15791-7.
– Garcia-Llatas, G., Mejia, E., Cilla, A., Alegría, A., Lagarda, M.J. Estimation of plant sterol intake in a resident population of the Valencian Community (Spain) (Chapter 10): in: Phytosterols. Food sources, functions and health benefits. Nova publishers. Progress in Food Science and Technology. New York. Garner, D. Editor. ISBN: 978-63483-518-3 (eBook) 2015. Pags: 185–205.
– Alegría A., Garcia-Llatas G., Barberá R. Determining calcium bioavailability using Caco-2 cells. Chapter 12. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 179-200. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 9781849738873.
– Lagarda, M.J., Cilla, A., Barberá, R. Bioaccessibility of calcium in legumes. Chapter 15. In Food and Nutritional Components in Focus No. 10. Calcium: Chemistry, Analysis, Function and Effects. Pp. 237-255. 2016. Victor Preedy editor. The Royal Society of Chemistry. ISBN: 978-1849738873.
-Cilla, A., Barberá, R., Alegría, A. Overview of in vivo and in vitro methods for assessing bioavailability of bioactive food compounds. In Frontiers in Bioactive Compounds Vol. 2; At the Crossroads between Nutrition and Pharmacology. Editorial: Bentham Science Publishers. Pp 54-98. 2017. ISBN: (eBook) e978-1-68108-429-9
– -Barberá R, Lagarda MJ, García-Llatas G. 2017. Aditivos alimentarios. En: Tratado de Nutrición. Tomo III: Composición y calidad nutritiva de los alimentos. Ed. Ángel Gil. Editorial Panamericana (Madrid, España), pp 461-474. 2017
-López-García, G., Alegría, A., Barberá, R., & Cilla, A. Antiproliferative effects and mechanism of action of phytosterols derived from bioactive plant extracts. En: Nutraceuticals and Natural Product Derivatives. Editores Fahad Ullad, M and Ahmad, A. Wiley-Blackwell 145-165, 2019. ISBN: 9781119436676.
-Cilla A, Garcia-Llatas G, Lagarda MJ, Barberá R and Alegría A. Development of functional beverages: The case of plant sterol-enriched mil-based fruit beverages. Ed., Elsevier. Reino Unido. Volumen 11, pp 285-312, 2019. ISBN 9780128163979.
– Antonio Cilla, Reyes Barberá, Gabriel López-García, Virginia Blanco-Morales, Amparo Alegría, Guadalupe Garcia-Llatas. Impact of processing on mineral bioaccessibility/bioavailability. En: Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Editorial: Elsevier. Páginas: 209-239, 2019 ISBN: 9780128141748.
–Cilla A, López-García G, Blanco-Morales V, Barberá R, Alegría A. Labeling and nutritional education. En: Agri-Food industry strategies for healthy diets and sustainability. Edited by Barba FJ, Putnik P and Bursac Kovacevic D. Editorial: Elsevier. volumen 8. Páginas: 197-217, 2020 ISBN 9780128172261.
– López-García G, Cilla A, Barberá R, Alegría A, Recio MC. Effect of a milk-based fruit beverage enriched with plant sterols and/orgalactooligosaccharides in a murine chronic colitis model. En: Development of Food Chemistry, Natural Products, and Nutrition Research. Edited by Antonello Santini and Nicola Cicero. Editorial MDPI. Páginas 129-144, 2020. ISBN 978-3-03936-461-9 (Hbk) ISBN 978-3-03936-462-6 (PDF)