Publicaciones en las que colabora con María Paz Romero Fabregat (87)

2022

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

    Food and Function

2021

  1. 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

  2. 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

  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. 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. 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. 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

  2. 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

  3. 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

  1. 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

  1. Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

    Journal of Functional Foods, Vol. 22, pp. 52-63

  2. 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

  3. Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis

    Neurobiology of Disease, Vol. 88, pp. 148-160

  4. 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

  1. 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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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