Publications dans lesquelles il/elle collabore avec BEATRIZ IRENE SARRIÁ RUIZ (58)

2023

  1. Dietary Supplements Containing Oat Beta-Glucan and/or Green Coffee (Poly)phenols Showed Limited Effect in Modulating Cardiometabolic Risk Biomarkers in Overweight/Obese Patients without a Lifestyle Intervention

    Nutrients, Vol. 15, Núm. 9

  2. Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers

    European Journal of Nutrition, Vol. 62, Núm. 2, pp. 589-603

2022

  1. Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies

    Nutrients, Vol. 14, Núm. 19

  2. Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial

    Food and Function, Vol. 13, Núm. 2, pp. 574-586

  3. Influence of 8-week daily consumption of a new product combining green coffee hydroxycinnamates and beta-glucans on polyphenol bioavailability in subjects with overweight and obesity

    Food and Function, Vol. 13, Núm. 3, pp. 1133-1152

  4. Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

    Foods, Vol. 11, Núm. 15

  5. Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity

    Foods, Vol. 11, Núm. 5

  6. Sustained Consumption of a Decaffeinated Green Coffee Nutraceutical Has Limited Effects on Phenolic Metabolism and Bioavailability in Overweight/Obese Subjects

    Nutrients, Vol. 14, Núm. 12

2021

  1. Appetite and satiety effects of the acute and regular consumption of green coffee phenols and green coffee phenol/oat β-glucan nutraceuticals in subjects with overweight and obesity

    Foods, Vol. 10, Núm. 11

  2. Bioavailability and nutrikinetics of rosemary tea phenolic compounds in humans

    Food Research International, Vol. 139

  3. Bioconversion by gut microbiota of predigested mango (Mangifera indica L) ‘Ataulfo’ peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon

    Food Research International, Vol. 139

  4. Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon

    Food Research International, Vol. 143

  5. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces

    Food Research International, Vol. 139

2020

  1. Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans

    PeerJ, Vol. 8

  2. Experimental confounding factors affecting stability, transport and metabolism of flavanols and hydroxycinnamic acids in Caco-2 cells

    Food Research International, Vol. 129

  3. Green/Roasted coffee may reduce cardiovascular risk in hypercholesterolemic subjects by decreasing body weight, abdominal adiposity and blood pressure

    Foods, Vol. 9, Núm. 9

  4. Nutritional and other health properties of olive pomace oil

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 20, pp. 3506-3521

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

  3. TNF-α-induced oxidative stress and endothelial dysfunction in EA.hy926 cells is prevented by mate and green coffee extracts, 5-caffeoylquinic acid and its microbial metabolite, dihydrocaffeic acid

    International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 3, pp. 267-284