Publicaciones en las que colabora con LAURA RUBIO PIQUE (31)

2024

  1. A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study

    Food and Function, Vol. 15, Núm. 11, pp. 5825-5841

2023

  1. Assessment of human inter-individual variability of phloretin metabolites in urine after apple consumption. AppleCOR study

    Food and Function, Vol. 14, Núm. 23, pp. 10387-10400

2022

  1. 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. Erratum to: Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (Molecular Nutrition & Food Research, (2018), 62, 16, (1800456), 10.1002/mnfr.201800456)

    Molecular Nutrition and Food Research

  2. 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

  3. Variation in the Methylation of Caffeoylquinic Acids and Urinary Excretion of 3′-methoxycinnamic acid-4′-Sulfate After Apple Consumption by Volunteers

    Molecular Nutrition and Food Research, Vol. 65, Núm. 19

  4. Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

    Molecular Nutrition and Food Research, Vol. 65, Núm. 9

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. 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. Anthocyanin Tissue Bioavailability in Animals: Possible Implications for Human Health. A Systematic Review

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 44, pp. 11531-11543

  2. Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study

    Molecular Nutrition and Food Research, Vol. 62, Núm. 16

  3. Hydroxytyrosol: Emerging trends in potential therapeutic applications

    Current Pharmaceutical Design, Vol. 24, Núm. 19, pp. 2157-2179

  4. 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

2016

  1. Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

    Journal of Functional Foods, Vol. 22, pp. 52-63

  2. Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract

    Journal of Functional Foods, Vol. 25, pp. 80-93

  3. Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

    Molecular Nutrition and Food Research, Vol. 60, Núm. 7, pp. 1544-1554

2015

  1. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

    Journal of Functional Foods, Vol. 14, pp. 529-540

  2. Effect of daily intake of pomegranate juice on fecal microbiota and feces metabolites from healthy volunteers

    Molecular Nutrition and Food Research, Vol. 59, Núm. 10, pp. 1942-1953

2014

  1. Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats

    Food and Function, Vol. 5, Núm. 4, pp. 740-747