Publicaciones en las que colabora con Rosa María Valls Zamora (34)

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

2022

  1. 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

  2. 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

  3. Serum lysophospholipidome of dietary origin as a suitable susceptibility/risk biomarker of human hypercholesterolemia: Letter to the editor

    Clinical Nutrition

  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. 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

  2. Erratum to: Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (Molecular Nutrition & Food Research, (2018), 62, 16, (1800456), 10.1002/mnfr.201800456)

    Molecular Nutrition and Food Research

  3. 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

  4. 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

  5. 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

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

    Food Chemistry, Vol. 344

  7. 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

  8. 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. Gut metagenomic and short chain fatty acids signature in hypertension: a cross-sectional study

    Scientific Reports, Vol. 10, Núm. 1

  2. 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. 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. Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study

    Molecular Nutrition and Food Research, Vol. 62, Núm. 16

2017

  1. Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer

    Molecular Nutrition and Food Research, Vol. 61, Núm. 12

  2. In vitro Metabolomic Approaches to Investigating the Potential Biological Effects of Phenolic Compounds: An Update

    Genomics, Proteomics and Bioinformatics, Vol. 15, Núm. 4, pp. 236-245

  3. Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial

    Molecular Nutrition and Food Research, Vol. 61, Núm. 10