Publicaciones en las que colabora con CARMEN CUESTA BANDERA (68)

2009

  1. Echinococcus granulosus: Biological comparison of cattle isolates from endemic regions of Argentina and Spain

    Revista Argentina de Microbiologia, Vol. 41, Núm. 4, pp. 218-225

2004

  1. Genetic identification and host range of the Spanish strains of Echinococcus granulosus

    Acta Tropica, Vol. 91, Núm. 2, pp. 87-93

  2. The effect of solubilization on the oral bioavailability of three benzimidazole carbamate drugs

    International Journal of Pharmaceutics, Vol. 272, Núm. 1-2, pp. 29-36

2003

  1. Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 5, pp. 437-442

  2. Effect of two formulations of benzimidazole carbamates on the viability of cysts of Echinococcus granulosus in vivo

    Parasite, Vol. 10, Núm. 4, pp. 371-373

  3. Platelet aggregation, thromboxane production and thrombogenic ratio in postmenopausal women consuming high oleic acid-sunflower oil or palmolein

    European Journal of Nutrition, Vol. 42, Núm. 6, pp. 299-306

2002

  1. Dietary fat saturation affects apolipoprotein AII levels and HDL composition in postmenopausal women

    Journal of Nutrition, Vol. 132, Núm. 1, pp. 50-54

  2. Further molecular discrimination of Spanish strains of Echinococcus granulosus

    Experimental Parasitology, Vol. 102, Núm. 1, pp. 46-56

2001

  1. Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo- and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components

    British Journal of Nutrition, Vol. 85, Núm. 1, pp. 41-47

2000

  1. Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 77, Núm. 11, pp. 1169-1175

  2. Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 14, pp. 2135-2141

  3. Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities

    Nutrition Research, Vol. 20, Núm. 4, pp. 599-608

1999

  1. Does frequent replenishment with fresh monoenoic oils permit the frying of potatoes indefinitely?

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 3, pp. 1168-1173

1998

  1. A preliminary study on platelet aggregation in postmenopausal women consuming extra-virgin olive oil and high-oleic acid sunflower oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 75, Núm. 2, pp. 217-223

  2. Dietary effects on growth, liver peroxides, and serum and lipoprotein lipids in rats fed a thermoxidised and polymerised sunflower oil

    Journal of the Science of Food and Agriculture, Vol. 76, Núm. 3, pp. 364-372

  3. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 75, Núm. 2, pp. 161-167

  4. Lipoprotein profiles and serum peroxide levels of aged women consuming palmolein or oleic acid-rich sunflower oil diets

    European Journal of Clinical Nutrition, Vol. 52, Núm. 9, pp. 675-683

  5. Maternal body weight gain and fetus development of rats fed a moderately altered olive oil

    Journal of Physiology and Biochemistry, Vol. 54, Núm. 1, pp. 23-32

  6. Observations on the Echinococcus granulosus horse strain in Spain

    Veterinary Parasitology, Vol. 76, Núm. 1-2, pp. 65-70

1997

  1. Differentiation of Spanish strains of Echinococcus granulosus using larval rostellar hook morphometry

    International Journal for Parasitology, Vol. 27, Núm. 1, pp. 41-49