Publikationen in Zusammenarbeit mit Forschern von Instituto de Fermentaciones Industriales (21)

2010

  1. Acute and repeated dose (4 weeks) oral toxicity studies of two antihypertensive peptides, RYLGY and AYFYPEL, that correspond to fragments (90-94) and (143-149) from αs1-casein

    Food and Chemical Toxicology, Vol. 48, Núm. 7, pp. 1836-1845

  2. 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

  3. 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

  4. 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

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

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

  6. 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