- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de - Tecnologia, Enginyeria i Ciència d’Aliments](/img/noimage.png)
![Foto de Universitat Rovira i Virgili](/img/noimage_org.png)
Universitat Rovira i Virgili
Tarragona, EspañaPublicaciones en colaboración con investigadores/as de Universitat Rovira i Virgili (70)
2024
-
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
-
Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers
Food Chemistry, Vol. 434
-
Exploring the Relationship between Diamine Oxidase and Psychotropic Medications in Fibromyalgia Treatment, Finding No Reduction in Diamine Oxidase Levels and Activity except with Citalopram
Journal of Clinical Medicine, Vol. 13, Núm. 3
2023
-
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
-
Diamine Oxidase Interactions with Anti-Inflammatory and Anti-Migraine Medicines in the Treatment of Migraine
Journal of Clinical Medicine, Vol. 12, Núm. 23
-
In-Season Consumption of Locally Produced Tomatoes Decreases Cardiovascular Risk Indices
Nutrients, Vol. 15, Núm. 1
2022
-
Impact of Phenol-Enriched Olive Oils on Serum Metabonome and Its Relationship with Cardiometabolic Parameters: A Randomized, Double-Blind, Cross-Over, Controlled Trial
Antioxidants, Vol. 11, Núm. 10
-
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
-
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
-
Serum lysophospholipidome of dietary origin as a suitable susceptibility/risk biomarker of human hypercholesterolemia: A cross-sectional study
Clinical Nutrition, Vol. 41, Núm. 2, pp. 489-499
-
Serum lysophospholipidome of dietary origin as a suitable susceptibility/risk biomarker of human hypercholesterolemia: Letter to the editor
Clinical Nutrition
-
The health benefits of anthocyanins: an umbrella review of systematic reviews and meta-analyses of observational studies and controlled clinical trials
Nutrition Reviews, Vol. 80, Núm. 6, pp. 1515-1530
-
Use of biobased crude glycerol, obtained biocatalytically, to obtain biofuel additives by catalytic acetalization of furfural using SAPO catalysts
Fuel, Vol. 319
2021
-
Effects of hesperidin in orange juice on blood and pulse pressures in mildly hypertensive individuals: a randomized controlled trial (Citrus study)
European Journal of Nutrition, Vol. 60, Núm. 3, pp. 1277-1288
-
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
-
Gut microbiota profile and its association with clinical variables and dietary intake in overweight/obese and lean subjects: A cross-sectional study
Nutrients, Vol. 13, Núm. 6
-
Hesperidin in orange juice improves human endothelial function in subjects with elevated blood pressure and stage 1 hypertension: A randomized, controlled trial (Citrus study)
Journal of Functional Foods, Vol. 85
-
Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study
Food Chemistry, Vol. 344
-
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
-
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