Publikationen in Zusammenarbeit mit Forschern von Instituto de Ciencia y Tecnología de Alimentos y Nutrición (15)

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

2019

  1. Flavanol bioavailability in two cocoa products with different phenolic content. A comparative study in humans

    Nutrients, Vol. 11, Núm. 7

  2. Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects

    European Journal of Nutrition, Vol. 58, Núm. 2, pp. 865-878

2018

  1. Absorption and metabolism of yerba mate phenolic compounds in humans

    Food Chemistry, Vol. 240, pp. 1028-1038

  2. Bioavailability of hydroxycinnamates in an instant green/roasted coffee blend in humans. Identification of novel colonic metabolites

    Food and Function

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

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

2017

  1. LC–MSn characterization of saponins in mate (Ilex paraguariens, St. Hil) and their quantification by HPLC-DAD

    Journal of Food Composition and Analysis, Vol. 63, pp. 164-170

2016

  1. Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

    Food Chemistry, Vol. 205, pp. 248-256

  2. Long-term consumption of a green/roasted coffee blend positively affects glucose metabolism and insulin resistance in humans

    Food Research International, Vol. 89, pp. 1023-1028

2015

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

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

2014

  1. Pharmacokinetics of caffeine and its metabolites in plasma and urine after consuming a soluble green/roasted coffee blend by healthy subjects

    Food Research International, Vol. 64, pp. 125-133

  2. 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

  3. 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

  4. Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents

    Food Research International, Vol. 63, pp. 446-455

2012

  1. Effects of regularly consuming dietary fibre rich soluble cocoa products on bowel habits in healthy subjects: A free-living, two-stage, randomized, crossover, single-blind intervention

    Nutrition and Metabolism, Vol. 9