Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (25)

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

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

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. 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

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. Major diet-drug interactions affecting the kinetic characteristics and hypolipidaemic properties of statins

    Nutricion Hospitalaria, Vol. 25, Núm. 2, pp. 193-206

  3. Production variations of nutritional composition of commercial meat products

    Food Research International, Vol. 43, Núm. 10, pp. 2378-2384

  4. 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

2009

  1. Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

    Food Chemistry, Vol. 116, Núm. 3, pp. 748-754

  2. Characteristics and nutritional and cardiovascular-health properties of seaweeds

    Journal of Medicinal Food, Vol. 12, Núm. 2, pp. 236-258

  3. Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

    Meat Science, Vol. 81, Núm. 4, pp. 726-730

2008

  1. A Nori but not a Konbu, dietary supplement decreases the cholesterolaemia, liver fat infiltration and mineral bioavailability in hypercholesterolaemic growing Wistar rats

    British Journal of Nutrition, Vol. 99, Núm. 2, pp. 272-280

  2. Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

    Meat Science, Vol. 80, Núm. 2, pp. 431-441

  3. Do not use the Friedewald formula to calculate LDL-cholesterol in hypercholesterolaemic rats

    European Journal of Lipid Science and Technology, Vol. 110, Núm. 4, pp. 295-301

  4. Utilidad y controversias del consumo de ácidos grasos de cadena media sobre el metabolismo lipoproteico y obesidad

    Nutricion Hospitalaria, Vol. 23, Núm. 3, pp. 191-202

2007

  1. A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature

    European Journal of Lipid Science and Technology, Vol. 109, Núm. 12, pp. 1218-1225

  2. Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment

    European Journal of Lipid Science and Technology, Vol. 109, Núm. 2, pp. 165-173