Publicacións en colaboración con investigadores/as de Instituto de Salud Carlos III (10)

2024

  1. Culinary medicine and healthy ageing: A comprehensive review

    Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193

2023

  1. Editorial: Nutrition and neurodegenerative diseases: insights and perspectives on prevention strategies

    Frontiers in Nutrition

2022

  1. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

    Nutrients, Vol. 14, Núm. 6

2018

  1. Do the effects of resveratrol on thermogenic and oxidative capacities in IBAT and skeletal muscle depend on feeding conditions?

    Nutrients, Vol. 10, Núm. 10

2017

  1. Pterostilbene-induced changes in gut microbiota composition in relation to obesity

    Molecular Nutrition and Food Research, Vol. 61, Núm. 1

2015

  1. Metabolic faecal fingerprinting of trans-resveratrol and quercetin following a high-fat sucrose dietary model using liquid chromatography coupled to high-resolution mass spectrometry

    Food and Function, Vol. 6, Núm. 8, pp. 2758-2767

  2. Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose

    Beneficial Microbes, Vol. 6, Núm. 1, pp. 97-111

  3. Trans-resveratrol induces a potential anti-lipogenic effect in lipopolysaccharide-stimulated enterocytes

    Cellular and Molecular Biology, Vol. 61, Núm. 8, pp. 9-16

2013

  1. Impact of polyphenols and polyphenol-rich dietary sources on gut microbiota composition

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 40, pp. 9517-9533

  2. Role of dietary polyphenols and inflammatory processes on disease progression mediated by the gut microbiota

    Rejuvenation Research, Vol. 16, Núm. 5, pp. 435-437