Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (7)

2023

  1. Dietary Supplementation with a Cocoa–Carob Blend Modulates Gut Microbiota and Prevents Intestinal Oxidative Stress and Barrier Dysfunction in Zucker Diabetic Rats

    Antioxidants, Vol. 12, Núm. 8

2022

  1. Supplementation with a Cocoa–Carob Blend, Alone or in Combination with Metformin, Attenuates Diabetic Cardiomyopathy, Cardiac Oxidative Stress and Inflammation in Zucker Diabetic Rats

    Antioxidants, Vol. 11, Núm. 2

2019

  1. Dietary Cocoa Prevents Aortic Remodeling and Vascular Oxidative Stress in Diabetic Rats

    Molecular Nutrition and Food Research, Vol. 63, Núm. 18

  2. Elevated pulmonary arterial pressure in Zucker diabetic fatty rats

    PLoS ONE, Vol. 14, Núm. 1

  3. Validation of coffee by-products as novel food ingredients

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 194-204

2018

  1. Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

    Nutrients, Vol. 10, Núm. 7

2010

  1. Acute oral safety study of dairy fat rich in trans-10 C18:1 versus vaccenic plus conjugated linoleic acid in rats

    Food and Chemical Toxicology, Vol. 48, Núm. 2, pp. 591-598