Publicaciones en las que colabora con LAURA RUBIO PIQUE (29)

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. 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

  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

  4. 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

2021

  1. Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study

    Food Chemistry, Vol. 344

  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

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. 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. 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. 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

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

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

  2. Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models

    Food Chemistry, Vol. 149, pp. 277-284