Publicaciones en las que colabora con Iziar Amaia Ludwig Sanz Orrio (10)

2022

  1. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

    Food and Function

  2. Phenol metabolic fingerprint and selection of intake biomarkers after acute and sustained consumption of red-fleshed apple versus common apple in humans. The AppleCOR study

    Food Chemistry, Vol. 384

2021

  1. Metabolic Fate and Cardiometabolic Effects of Phenolic Compounds from Red-Fleshed Apple in Hypercholesterolemic Rats: A Comparative Study with Common White-Fleshed Apple. The AppleCOR Study

    Molecular Nutrition and Food Research, Vol. 65, Núm. 10

2020

  1. Application of Dried Blood Spot Cards combined with liquid chromatography-tandem mass spectrometry to determine eight fat-soluble micronutrients in human blood

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 1152

  2. Gut metagenomic and short chain fatty acids signature in hypertension: a cross-sectional study

    Scientific Reports, Vol. 10, Núm. 1

  3. The effects and associations of whole-apple intake on diverse cardiovascular risk factors. A narrative review

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 22, pp. 3862-3875

  4. Thermal and non-thermal processing of red-fleshed apple: How are (poly)phenol composition and bioavailability affected?

    Food and Function, Vol. 11, Núm. 12, pp. 10436-10447

2019

  1. In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers

    Journal of Functional Foods, Vol. 55, pp. 146-155

2018

  1. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production

    Food Chemistry, Vol. 245, pp. 61-70

  2. Validation of Dried Blood Spot Cards to Determine Apple Phenolic Metabolites in Human Blood and Plasma After an Acute Intake of Red-Fleshed Apple Snack

    Molecular Nutrition and Food Research, Vol. 62, Núm. 23