Publikationen, an denen er mitarbeitet MARIA PAZ ROMERO FABREGAT (55)
2024
2023
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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
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New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects
Food and Function
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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
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Bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes
Foods, Vol. 10, Núm. 3
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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
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Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6496-6504
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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
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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
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Gut metagenomic and short chain fatty acids signature in hypertension: a cross-sectional study
Scientific Reports, Vol. 10, Núm. 1
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Purple, high β-glucan, hulless barley as valuable ingredient for functional food
LWT, Vol. 131
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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
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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
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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
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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
2017
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Phytochemical Profiles of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 8, pp. 1684-1696
2016
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Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
Journal of Functional Foods, Vol. 22, pp. 52-63
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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
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Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis
Neurobiology of Disease, Vol. 88, pp. 148-160
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Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation
Food Chemistry, Vol. 201, pp. 120-130