FRANCISCO JOSÉ
SÁNCHEZ MUNIZ
Profesor emérito
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Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaInstituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (43)
2021
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Carob fruit extract-enriched meat, as preventive and curative treatments, improves gut microbiota and colonic barrier integrity in a late-stage T2DM model
Food Research International, Vol. 141
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Diabesity negatively affects transferrin saturation and iron status. The DICARIVA study
Diabetes Research and Clinical Practice, Vol. 172
2020
2019
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Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products
Journal of the American College of Nutrition, Vol. 38, Núm. 4, pp. 334-341
2017
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A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties
Food Research International, Vol. 99, pp. 1084-1094
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Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions
Journal of Food Science and Technology, Vol. 54, Núm. 7, pp. 1785-1793
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Folate and Vitamin B12 concentrations are associated with plasma DHA and EPA fatty acids in European adolescents: The Healthy Lifestyle in Europe by Nutrition in Adolescence (HELENA) study
British Journal of Nutrition, Vol. 117, Núm. 1, pp. 124-133
2016
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Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk
Journal of Physiology and Biochemistry, Vol. 72, Núm. 4, pp. 669-678
2015
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Impacto del consumo de productos cárnicos con calidad grasa mejorada sobre marcadores antropométricos e ingesta de nutrientes en voluntarios con riesgo cardiovascular elevado
Nutricion Hospitalaria, Vol. 32, Núm. 2, pp. 710-721
2014
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Efectos de extractos de Undaria pinnatifida, Himantalia elongata y porfira umbilicalis sobre la actividad α-glucosidasa y la difusion de la glucosa in vitro
Nutricion Hospitalaria, Vol. 29, Núm. 6, pp. 1434-1446
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Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: A placebo-controlled study
European Journal of Nutrition, Vol. 53, Núm. 1, pp. 83-93
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Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 48, pp. 11637-11646
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Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase
LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 941-947
2013
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Development and assessment of healthy properties of meat and meat products designed as functional foods
Meat Science, Vol. 95, Núm. 4, pp. 919-930
2012
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The antioxidant status response to low-fat and walnut paste–enriched meat differs in volunteers at high cardiovascular risk carrying different pon-1 polymorphisms
Journal of the American College of Nutrition, Vol. 31, Núm. 3, pp. 194-205
2011
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Efectos beneficiosos del chocolate en la salud cardiovascular
Nutricion Hospitalaria, Vol. 26, Núm. 2, pp. 289-292
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Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors
British Journal of Nutrition, Vol. 105, Núm. 10, pp. 1448-1452
2010
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Deficiencia y sobrecarga de hierro; implicaciones en el estado oxidativo y la salud cardiovascular
Nutricion Hospitalaria, Vol. 25, Núm. 3, pp. 350-365
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Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact
Food Chemistry, Vol. 123, Núm. 4, pp. 959-967
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Similitudes, diferencias y agonismos en los efectos pleiotrópicos de las estatinas y los ácidos grasos omega-3
Nutricion Hospitalaria, Vol. 25, Núm. 6, pp. 889-909