Maria Alba Macia Puig-rekin lankidetzan egindako argitalpenak (70)

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. 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

  3. 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

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

    Nutrients, Vol. 11, Núm. 11

  2. Endothelial Cells Deconjugate Resveratrol Metabolites to Free Resveratrol: A Possible Role in Tissue Factor Modulation

    Molecular Nutrition and Food Research, Vol. 63, Núm. 3

  3. 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. Brain uptake of hydroxytyrosol and its main circulating metabolites: Protective potential in neuronal cells

    Journal of Functional Foods, Vol. 46, pp. 110-117

  2. 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

  3. Hydroxytyrosol: Emerging trends in potential therapeutic applications

    Current Pharmaceutical Design, Vol. 24, Núm. 19, pp. 2157-2179

  4. Seasonal Variability of the Phytochemical Composition of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 38, pp. 10011-10025

  5. 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. Bioavailability of the ferulic acid-derived phenolic compounds of a rice bran enzymatic extract and their activity against superoxide production

    Food and Function, Vol. 8, Núm. 6, pp. 2165-2174

  2. Exploring the Colonic Metabolism of Grape and Strawberry Anthocyanins and Their in Vitro Apoptotic Effects in HT-29 Colon Cancer Cells

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6477-6487

  3. Hydroxytyrosol and the Colonic Metabolites Derived from Virgin Olive Oil Intake Induce Cell Cycle Arrest and Apoptosis in Colon Cancer Cells

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6467-6476

  4. 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