Publicacions en col·laboració amb investigadors/es de Universidad de La Rioja (20)

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. Investigating the effects of moderate wine consumption on Alzheimer's disease in Aß- and Tau-pathology mice models

    BIO Web of Conferences

  2. Novel approach based on artificial intelligence to evaluate individual wine intake

    BIO Web of Conferences

2022

  1. Artificial intelligence to estimate wine volume from single-view images

    Heliyon, Vol. 8, Núm. 9

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

    Food and Function

  3. Red-Fleshed Apples Rich in Anthocyanins and White-Fleshed Apples Modulate the Aorta and Heart Proteome in Hypercholesterolaemic Rats: The AppleCOR Study

    Nutrients, Vol. 14, Núm. 5

2021

  1. Exploring the effects of phenolic compounds to reduce intestinal damage and improve the intestinal barrier integrity: A systematic review of in vivo animal studies

    Clinical Nutrition, Vol. 40, Núm. 4, pp. 1719-1732

  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. Phosphoproteomic Analysis and Protein-Protein Interaction of Rat Aorta GJA1 and Rat Heart FKBP1A after Secoiridoid Consumption from Virgin Olive Oil: A Functional Proteomic Approach

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 5, pp. 1536-1554

  4. 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

  5. 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. Berry fruits modulate kidney dysfunction and urine metabolome in Dahl salt-sensitive rats

    Free Radical Biology and Medicine, Vol. 154, pp. 119-131

  3. Consumption evaluation of one apple flesh a day in the initial phases prior to adenoma/adenocarcinoma in an azoxymethane rat colon carcinogenesis model

    Journal of Nutritional Biochemistry, Vol. 83

  4. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548

  5. Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease

    Molecular Nutrition and Food Research, Vol. 64, Núm. 15

2019

  1. A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial

    Nutrients, Vol. 11, Núm. 8

  2. Berry-enriched diet in salt-sensitive hypertensive rats: Metabolic fate of (poly)phenols and the role of gut microbiota

    Nutrients, Vol. 11, Núm. 11

  3. Identification and validation of common molecular targets of hydroxytyrosol

    Food and Function, Vol. 10, Núm. 8, pp. 4897-4910

2001

  1. Proximate composition, minerals and vitamins in selected canned vegetables

    European Food Research and Technology, Vol. 212, Núm. 2, pp. 182-187