Editorial: Personalized nutrition and gut microbiota: current and future directions by Giuseppe Iacomino, José Ángel Rufián Henares, José Ángel Rufián Henares, Fabio Lauria

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Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products by Cristina Delgado-Andrade, José A. Rufián-Henares, Francisco J. Morales

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Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate by Silvia Molino, José Ángel Rufián Henares, Laura G. Gómez-Mascaraque

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Evaluation of the Effects of a Short Supplementation With Tannins on the Gut Microbiota of Healthy Subjects by Silvia Molino, Alberto Lerma-Aguilera, Nuria Jiménez-Hernández, Nuria Jiménez-Hernández, José Ángel Rufián Henares, José Ángel Rufián Henares, M. Pilar Francino, M. Pilar Francino

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Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems by Silvia Pastoriza, José Ángel Rufián-Henares, Belén García-Villanova, Eduardo Guerra-Hernández

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Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota by Sumudu Rajakaruna, Sergio Pérez-Burillo, Denise Lynette Kramer, José Ángel Rufián-Henares, Oleg Paliy

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Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Adaptation of the Human Gut Microbiota Metabolic Network During the First Year After Birth by Alvaro Fuertes, Alvaro Fuertes, Sergio Pérez-Burillo, Iñigo Apaolaza, Iñigo Apaolaza, Yvonne Vallès, Yvonne Vallès, M. Pilar Francino, M. Pilar Francino, José Ángel Rufián-Henares, José Ángel Rufián-Henares, Francisco J. Planes, Francisco J. Planes

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Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells by Silvia Pastoriza de la Cueva, Isabel Seiquer, Marta Mesías, José Ángel Rufián-Henares, Cristina Delgado-Andrade

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Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review by Sergio Pérez-Burillo, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Silvia Pastoriza, José Ángel Rufián-Henares, Gabriel Delgado

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Genetic analysis of the individual contribution to virulence of the type III effector inventory of Pseudomonas syringae pv. phaseolicola. by Alberto P Macho, Adela Zumaquero, Juan J Gonzalez-Plaza, Inmaculada Ortiz-Martín, José S Rufián, Carmen R Beuzón

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Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Characterization and Greenhouse Trial of Zn Bio-Chelates Derived from Spent Coffee Grounds by Ana Cervera-Mata, Leslie Lara-Ramos, José Ángel Rufián-Henares, Alejandro Fernández-Arteaga, Jesús Fernández-Bayo, Gabriel Delgado

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Green Tea and Its Relation to Human Gut Microbiome by Sergio Pérez-Burillo, Beatriz Navajas-Porras, Alicia López-Maldonado, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial by Ana Cervera-Mata, Leslie Lara-Ramos, José Ángel Rufián-Henares, Jesús Fernández-Bayo, Gabriel Delgado, Alejandro Fernández-Arteaga

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Pectin-Based Formulations for Controlled Release of an Ellagic Acid Salt with High Solubility Profile in Physiological Media by Marco Aldo Ortenzi, Stefano Antenucci, Stefania Marzorati, Lucia Panzella, Silvia Molino, José Ángel Rufián-Henares, Alessandra Napolitano, Luisella Verotta

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Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements by José Javier Quesada-Granados, José Ángel Rufián-Henares, Suryakant Chakradhari, Pravin Kumar Sahu, Yaman Kumar Sahu, Khageshwar Singh Patel

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Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation by Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares

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<i>In Vitro</i> Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels by Maria Victoria Traffano-Schiffo, Tatiana Rocio Aguirre-Calvo, Beatriz Navajas-Porras, María Victoria Avanza, José Ángel Rufián-Henares, Patricio Román Santagapita

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Effects of different foods and cooking methods on the gut microbiota: an in vitro approach by Alberto M. Lerma-Aguilera, Sergio Pérez-Burillo, Beatriz Navajas-Porras, E. Daniel León, Sonia Ruíz-Pérez, Silvia Pastoriza, Silvia Pastoriza, Nuria Jiménez-Hernández, Nuria Jiménez-Hernández, Bettina-Maria Cämmerer, José Ángel Rufián-Henares, José Ángel Rufián-Henares, María José Gosalbes, María José Gosalbes, M. Pilar Francino, M. Pilar Francino

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