Publicaciones en colaboración con investigadores/as de Universidad de Navarra (29)

2024

  1. Culinary medicine and healthy ageing: A comprehensive review

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

2023

  1. An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study

    International Journal of Gastronomy and Food Science, Vol. 32

  2. Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 33, Núm. 9, pp. 1768-1777

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

    Frontiers in Nutrition

  4. Piedras que hablan: registro y análisis de los suelos musivos en el Valle de Roncal

    Res Mobilis: Revista internacional de investigación en mobiliario y objetos decorativos, Vol. 12, Núm. 15, pp. 1-32

2022

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

    Nutrients, Vol. 14, Núm. 6

2019

  1. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2251-2258

2018

  1. Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

    Journal of Functional Foods, Vol. 44, pp. 146-154

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

    Nutrients, Vol. 10, Núm. 10

  3. 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

  4. Involvement of autophagy in the beneficial effects of resveratrol in hepatic steatosis treatment. A comparison with energy restriction

    Food and Function, Vol. 9, Núm. 8, pp. 4207-4215

2017

  1. Comparative effects of energy restriction and resveratrol intake on glycemic control improvement

    BioFactors, Vol. 43, Núm. 3, pp. 371-378

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

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

  3. Rhubarb extract prevents hepatic inflammation induced by acute alcohol intake, an effect related to the modulation of the gut microbiota

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

  4. Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

    Journal of Food Science and Technology, Vol. 54, Núm. 9, pp. 2842-2851

2016

  1. Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

    Journal of Functional Foods, Vol. 26, pp. 428-438

2015

  1. Biocompounds attenuating the development of obesity and insulin resistance produced by a high-fat sucrose diet

    Natural Product Communications, Vol. 10, Núm. 8, pp. 1417-1420

  2. Helichrysum and Grapefruit Extracts Boost Weight Loss in Overweight Rats Reducing Inflammation

    Journal of Medicinal Food, Vol. 18, Núm. 8, pp. 890-898

  3. 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

  4. Reshaping faecal gut microbiota composition by the intake of trans-resveratrol and quercetin in high-fat sucrose diet-fed rats

    Journal of Nutritional Biochemistry, Vol. 26, Núm. 6, pp. 651-660