Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (20)

2010

  1. Arterial blood pressure and aortic responses in obese, age-grouped Zucker rats

    Methods and Findings in Experimental and Clinical Pharmacology, Vol. 32, Núm. 6, pp. 421-426

  2. Changes in arterial blood pressure after single oral administration of milk-casein-derived peptides in spontaneously hypertensive rats

    Molecular Nutrition and Food Research, Vol. 54, Núm. 10, pp. 1422-1427

  3. Changes in arterial blood pressure of a soluble cocoa fiber product in spontaneously hypertensive rats

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 3, pp. 1493-1501

  4. Effect of a soluble cocoa fiber-enriched diet in zucker fatty rats

    Journal of Medicinal Food, Vol. 13, Núm. 3, pp. 621-628

  5. Long-term intake of CocoanOX attenuates the development of hypertension in spontaneously hypertensive rats

    Food Chemistry, Vol. 122, Núm. 4, pp. 1013-1019

2009

  1. ACE-inhibitory and antihypertensive properties of a bovine casein hydrolysate

    Food Chemistry, Vol. 112, Núm. 1, pp. 211-214

  2. Experimental rat models to study the metabolic syndrome

    British Journal of Nutrition, Vol. 102, Núm. 9, pp. 1246-1253

2008

  1. Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

    Food Chemistry, Vol. 109, Núm. 2, pp. 361-367

2007

  1. Angiotensin-converting enzyme activity in plasma and tissues of spontaneously hypertensive rats after the short- And long-term intake of hydrolysed egg white

    Molecular Nutrition and Food Research, Vol. 51, Núm. 5, pp. 555-563

  2. Antihypertensive, ACE-inhibitory and vasodilator properties of an egg white hydrolysate: Effect of a simulated intestinal digestion

    Food Chemistry, Vol. 104, Núm. 1, pp. 163-168

  3. Effect of simulated gastrointestinal digestion on the antihypertensive properties of synthetic β-lactoglobulin peptide sequences

    Journal of Dairy Research, Vol. 74, Núm. 3, pp. 336-339

  4. Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis

    International Dairy Journal, Vol. 17, Núm. 1, pp. 33-41

  5. Vascular effects, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antihypertensive properties of peptides derived from egg white

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 26, pp. 10615-10621

2006

  1. Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk

    International Dairy Journal, Vol. 16, Núm. 1, pp. 61-69

  2. Antihypertensive effect of peptides obtained from Enterococcus faecalis-fermented milk in rats

    Journal of Dairy Science, Vol. 89, Núm. 9, pp. 3352-3359

  3. Determination of the antihypertensive peptide LHLPLP in fermented milk by high-performance liquid chromatography-mass spectrometry

    Journal of Dairy Science, Vol. 89, Núm. 12, pp. 4527-4535

  4. Effect of simulated gastrointestinal digestion on the antihypertensive properties of ACE-inhibitory peptides derived from ovalbumin

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 3, pp. 726-731

  5. Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats

    Life Sciences, Vol. 78, Núm. 25, pp. 2960-2966

2005

  1. Changes in arterial blood pressure in hypertensive rats caused by long-term intake of milk fermented by Enterococcus faecalis CECT 5728

    British Journal of Nutrition, Vol. 94, Núm. 1, pp. 36-43

  2. Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats

    British Journal of Nutrition, Vol. 94, Núm. 5, pp. 731-737