Publicaciones en colaboración con investigadores/as de Universitat Autònoma de Barcelona (22)

2024

  1. Hydroxytyrosol Induces Dyslipidemia in an ApoB100 Humanized Mouse Model

    Molecular Nutrition and Food Research, Vol. 68, Núm. 1

2023

  1. Caffeine and the Risk of Diabetic Retinopathy in Type 2 Diabetes Mellitus: Findings from Clinical and Experimental Studies

    Nutrients, Vol. 15, Núm. 5

2022

  1. 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

2021

  1. Agronomic characteristics of the compost-bedded pack made with forest biomass or sawdust

    Processes, Vol. 9, Núm. 3

  2. Prediction of bioactive compounds in barley by near-infrared reflectance spectroscopy (NIRS)

    Journal of Food Composition and Analysis, Vol. 97

2020

  1. Phenol-enriched virgin olive oil promotes macrophage-specific reverse cholesterol transport in vivo

    Biomedicines, Vol. 8, Núm. 8

  2. Spanish people with type 2 diabetes show an improved adherence to the mediterranean diet

    Nutrients, Vol. 12, Núm. 2

2019

  1. Identification and validation of common molecular targets of hydroxytyrosol

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

2018

  1. Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial

    Journal of Nutritional Biochemistry, Vol. 51, pp. 99-104

  2. Seasonal Variability of the Phytochemical Composition of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 38, pp. 10011-10025

  3. Type 1 diabetic subjects with diabetic retinopathy show an unfavorable pattern of fat intake

    Nutrients, Vol. 10, Núm. 9

2017

  1. Prevalence, clinical features and risk assessment of pre-diabetes in Spain: The prospective Mollerussa cohort study

    BMJ Open, Vol. 7, Núm. 6

  2. Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

    Journal of Functional Foods, Vol. 28, pp. 285-292

2015

  1. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study

    Molecular Nutrition and Food Research, Vol. 59, Núm. 9, pp. 1758-1770

  2. Impact of virgin olive oil and phenol-enriched virgin olive oils on the HDL proteome in hypercholesterolemic subjects: A double blind, randomized, controlled, cross-over clinical trial (VOHF study)

    PLoS ONE, Vol. 10, Núm. 6

2014

  1. Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches

    Molecular Nutrition and Food Research, Vol. 58, Núm. 9, pp. 1809-1819

  2. Study of the catabolism of thyme phenols combining in vitro fermentation and human intervention

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 45, pp. 10954-10961

2013

  1. Dose-dependent metabolic disposition of hydroxytyrosol and formation of mercapturates in rats

    Pharmacological Research, Vol. 77, pp. 47-56

2006

  1. Mycobiota and ochratoxin A producing fungi from Spanish wine grapes

    International Journal of Food Microbiology, Vol. 111

2004

  1. Observation of protoplasts from the conidia of Arthrinium aureum by scanning electron microscopy

    Mycopathologia, Vol. 157, Núm. 2, pp. 181-182