Publicacións en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (43)

2021

  1. 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

  2. Diabesity negatively affects transferrin saturation and iron status. The DICARIVA study

    Diabetes Research and Clinical Practice, Vol. 172

2020

  1. The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

    Foods, Vol. 9, Núm. 11

2019

  1. 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

  1. 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

  2. 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

  3. 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

  1. 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

  1. 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

  1. 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

  2. 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

  3. 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

  4. 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

  1. 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

  1. 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

  1. Efectos beneficiosos del chocolate en la salud cardiovascular

    Nutricion Hospitalaria, Vol. 26, Núm. 2, pp. 289-292

  2. Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors

    British Journal of Nutrition, Vol. 105, Núm. 10, pp. 1448-1452

2010

  1. Deficiencia y sobrecarga de hierro; implicaciones en el estado oxidativo y la salud cardiovascular

    Nutricion Hospitalaria, Vol. 25, Núm. 3, pp. 350-365

  2. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

    Food Chemistry, Vol. 123, Núm. 4, pp. 959-967

  3. 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