Calidad de Uva y Vino y Dieta Mediterránea
MedWINEQuality
María Paz
Romero Fabregat
María Paz Romero Fabregat-rekin lankidetzan egindako argitalpenak (87)
2022
2021
-
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
-
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
-
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
-
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
-
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
-
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
-
Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production
Food Chemistry, Vol. 245, pp. 61-70
-
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
-
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
-
Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
Journal of Functional Foods, Vol. 22, pp. 52-63
-
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
-
Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis
Neurobiology of Disease, Vol. 88, pp. 148-160
-
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
2015
-
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
-
Adaptation of the standard enzymatic protocol (Megazyme method) to microplaque format for β-(1,3)(1,4)-d-glucan determination in cereal based samples with a wide range of β-glucan content
Journal of Cereal Science, Vol. 59, Núm. 2, pp. 224-227
-
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
-
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
-
In vivo distribution and deconjugation of hydroxytyrosol phase II metabolites in red blood cells: A potential new target for hydroxytyrosol
Journal of Functional Foods, Vol. 10, pp. 139-143
-
Metabolite profiling of olive oil and thyme phenols after a sustained intake of two phenol-enriched olive oils by humans: Identification of compliance markers
Food Research International, Vol. 65, Núm. PA, pp. 59-68