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Publications

PUBLICACIONES SCI

  • MV. Calvo, MC. Martín-H, A. García,  MP. Castro , L. Alonso-M, R. García, J. Megino, L. Alonso, J. Fontecha. Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates, Journal of Food Composition and Analysis. 86, 3, 2020
  • L. Alonso, MV. Calvo, J. Fontecha. The influence of β-cyclodextrin on the reduction of cholesterol content in egg and duck liver pâté. Foods, 7, 241, 2019 
  • LM. Rodríguez‐Alcalá, MV. Calvo, J. Fontecha, L. Alonso. Alterations in the fatty acid composition in infant formulas and ω3‐PUFA enriched UHT milk during storage. Foods, 8, 163, 2019.
  • L. Alonso, M. V. Calvo, J. Fontecha. A scale-up process for the manufacture of reduced-cholesterol butter using beta cyclodextrin. Journal of Food Process Engineering,  42, 3, 1-7. 2019
  • L. Alonso, P. F. Fox, M. V. Calvo, J. Fontecha. Effect of beta cyclodextrin on the reduction of cholesterol in ewe´s milk manchego cheese. Molecules, 23,7,  1789-1801, 2018
  • L. Alonso, J. Fontecha, P. Cuesta. Combined effect of Lactobacillus acidophilus and β -cyclodextrin on serum cholesterol in pigs.. British Journal of Nutrition, 115, 1. 2016
  • LM. Rodríguez-Alcalá,  L. Alonso, J. Fontecha. Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration. Journal of Dairy Science, 97, 12, 7307-7315. 2014
  • JC. Bada, M. León-Camacho, P. Copovi, L. Alonso. Characterization of Berry and Currant Seed Oils from Asturias, Spain. International Journal of Food Properties, 17, 77-85. 2014
  • MC. García-Martínez, LM. Rodríguez-Alcalá,  S. Marmesat, L. Alonso, J. Fontecha,  G. Márquez-Ruiz. Lipid stability in powdered infant formulas stored at ambient temperatures. International Journal of Food Science & Technology 45 (11) 2337-2344. (2010).
  • L. Alonso, J. Fontecha, P. Cuesta, M. Juárez, S.E. Gilliland. Industrial application of beta-cyclodextrin for manufacturing low colesterol butter. Milk Science International, 65, 1, 36-37. 2010
  • JC. Bada,M, León-Camacho, M Prieto, P. Copovi, L. Alonso. Characterization of walnut oil from Asturias, Spain. Journal of the American Oil Chemists Society, 87, 1469-1474. 2010
  • L. Alonso, P. Cuesta, S.E. Gilliland. Analytical method for quantification of beta-cyclodextrin in milk, cream and butter by LC. Chromatographia, 69, 9, 1089-1092. 2009
  • L. Alonso, P. Cuesta, S.E. Gilliland.  Effect of beta-cyclodextrin on trans fats, CLA, PUFA and phospholipids of milk fat.  Journal of Americal Oil Chemists Society. 86, 4, 337-342. 2009
  • L. Alonso, P. Cuesta, J. Fontecha, M. Juárez and S.E. Gilliland. Use of Beta-Cyclodextrin to Lower Level of Cholesterol in Milk Fat. Journal of Dairy Science, 922, 3, 863-869. 2009

PUBLICACIONES NO SCI

  • L. Alonso, J. Fontecha, P. Cuesta. Effect of beta-cyclodextrin on phospholipids and cholesterol of the milk fat globule membrane. J. Adv. Dairy Res. 3, 3. 2015
  • L. Alonso, B. Mayo. Productos lácteos fermentados y salud. Alimentación Nutrición y Salud, 2. 2015
  • L. Alonso. Derivados lácteos sin colesterol utilizando beta-ciclodextrina. Technifood, 85,3, 121-123. 2013
  • L. Alonso. Leche líquida como fuente de lípidos saludables. Technifood. 85,1, 58-60. 2013
  • L. M. Rodríguez-Alcalá, Alonso L y Fontecha J. Modificaciones en la composición de ácidos grasos por tratamiento de leche de vaca rica en poliinsaturados. Alimentaria: Revista de tecnología e higiene de los alimentos, 3, 24-25. 2008.

CAPÍTULOS LIBRO

  • B. Mayo, L. Alonso. Título: Health benefits of fermented dairy products. 2015. Handbook of Health Benefits of Fermented Foods and Beverages. Editor: Professor Dr. Jyoti Prakash Tamang. (Taylor & Francis, CRC Press, USA).
  • B. Mayo, L. Alonso, A. Alegría. Blue cheese. Handbook of Cheese in Health. V. Preedy, V. Patel, and R.R. Watson (eds.). Wageningen Academic  (2013). ISBN 978-9090-8686-211-5
  • L. Alonso, J. Fontecha. Nutritional aspects of lipid fraction in bacterial and mould artisanal ripened cheeses marketed in Asturias, Spain: free, esterified fatty acids and triacylglycerol profile. Monografía: International Dairy Federation. 2009
  • M. Juárez, J. Fontecha, L. Alonso, I. Castillo, L. Blasco. 2001. Normalización y mejora del queso duro, tradicional y con reducido contenido en grasa, de leche de cabra. Monografía: Editada por la fundación Alfonso Martín Escudero
  • L. Alonso y Participantes: miembros de grupo proyecto UE. SMt4-CT97-2144. European Communities, 2001. Intercomparison of methods for the determination of trans fatty acids in edible oils and fats  and certification of three materials containing trans fatty acids. ISBN 92-828-2248-6