Publicaciones en colaboración con investigadores/as de Instituto de Salud Carlos III (11)

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

  2. Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet

    Food and Function, Vol. 9, Núm. 5, pp. 3028-3036

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