Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (10)

2024

  1. Characterizing Factors Associated with Excess Body Weight: A Descriptive Study Using Principal Component Analysis in a Population with Overweight and Obesity

    Nutrients, Vol. 16, Núm. 8

  2. Consumption of a Coffee Rich in Phenolic Compounds May Improve the Body Composition of People with Overweight or Obesity: Preliminary Insights from a Randomized, Controlled and Blind Crossover Study

    Nutrients , Vol. 16, Núm. 17

2023

  1. Dietary Supplements Containing Oat Beta-Glucan and/or Green Coffee (Poly)phenols Showed Limited Effect in Modulating Cardiometabolic Risk Biomarkers in Overweight/Obese Patients without a Lifestyle Intervention

    Nutrients, Vol. 15, Núm. 9

2022

  1. Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity

    Foods, Vol. 11, Núm. 5

2020

  1. Green/Roasted coffee may reduce cardiovascular risk in hypercholesterolemic subjects by decreasing body weight, abdominal adiposity and blood pressure

    Foods, Vol. 9, Núm. 9

2018

  1. Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

    European Journal of Nutrition, Vol. 57, Núm. 1, pp. 269-278

2015

  1. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans

    Food Chemistry, Vol. 174, pp. 214-218

2014

  1. Realistic intake of a flavanol-rich soluble cocoa product increases HDL-cholesterol without inducing anthropometric changes in healthy and moderately hypercholesterolemic subjects

    Food and Function, Vol. 5, Núm. 2, pp. 364-374

  2. Regular consumption of a cocoa product improves the cardiometabolic profile in healthy and moderately hypercholesterolaemic adults

    British Journal of Nutrition, Vol. 111, Núm. 1, pp. 122-134

2012

  1. Hypotensive, hypoglycaemic and antioxidant effects of consuming a cocoa product in moderately hypercholesterolemic humans

    Food and Function, Vol. 3, Núm. 8, pp. 867-874