Publicacions en què col·labora amb Rosa María Valls Zamora (27)

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

2021

  1. 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

  2. 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

  3. 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

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

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

  3. Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

    Journal of Functional Foods, Vol. 28, pp. 285-292

2016

  1. Erratum: Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects (Journal of Agricultural and Food Chemistry (2016) 64:9 (1879-1888))

    Journal of Agricultural and Food Chemistry

  2. Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

    Molecular Nutrition and Food Research, Vol. 60, Núm. 7, pp. 1544-1554

  3. Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 9, pp. 1879-1888

2015

  1. Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial

    Food Chemistry, Vol. 167, pp. 30-35

  2. Impact of virgin olive oil and phenol-enriched virgin olive oils on the HDL proteome in hypercholesterolemic subjects: A double blind, randomized, controlled, cross-over clinical trial (VOHF study)

    PLoS ONE, Vol. 10, Núm. 6

2014

  1. Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches

    Molecular Nutrition and Food Research, Vol. 58, Núm. 9, pp. 1809-1819

  2. 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

  3. Study of the catabolism of thyme phenols combining in vitro fermentation and human intervention

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 45, pp. 10954-10961

2013

  1. Application of dried spot cards as a rapid sample treatment method for determining hydroxytyrosol metabolites in human urine samples. Comparison with microelution solid-phase extraction

    Analytical and Bioanalytical Chemistry, Vol. 405, Núm. 28, pp. 9179-9192