María José Motilva Casado-rekin lankidetzan egindako argitalpenak (105)

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. Chemopreventive effects of anthocyanins on colorectal and breast cancer: A review

    Seminars in Cancer Biology, Vol. 81, pp. 241-258

  2. 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

  3. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

    Food and Function

  4. 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

2021

  1. Editorial: Food Proteomes: Beyond Their Nutritional Value

    Frontiers in Nutrition

  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. 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

  5. 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

  6. 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

  7. 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. 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. Berry fruits modulate kidney dysfunction and urine metabolome in Dahl salt-sensitive rats

    Free Radical Biology and Medicine, Vol. 154, pp. 119-131

  3. Consumption evaluation of one apple flesh a day in the initial phases prior to adenoma/adenocarcinoma in an azoxymethane rat colon carcinogenesis model

    Journal of Nutritional Biochemistry, Vol. 83

  4. 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

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

    Biomedicines, Vol. 8, Núm. 8

  6. 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. A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial

    Nutrients, Vol. 11, Núm. 8

  2. Berry-enriched diet in salt-sensitive hypertensive rats: Metabolic fate of (poly)phenols and the role of gut microbiota

    Nutrients, Vol. 11, Núm. 11