4 Faculty of Gastronomic Sciences (BCC)
Faculty
Universidad de Navarra
Pamplona, EspañaPublications in collaboration with researchers from Universidad de Navarra (111)
2024
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Culinary medicine and healthy ageing: A comprehensive review
Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193
2023
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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
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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
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Editorial: Nutrition and neurodegenerative diseases: insights and perspectives on prevention strategies
Frontiers in Nutrition
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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
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Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study
Nutrients, Vol. 14, Núm. 6
2020
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Urban critical infrastructure’s governance framework for climate resilient cities
European Journal of Sustainable Development, Vol. 9, Núm. 3, pp. 145-156
2019
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Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes
Genes and Nutrition, Vol. 14, Núm. 1
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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
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Guide for climate-resilient cities: An urban critical infrastructures approach
Sustainability (Switzerland), Vol. 11, Núm. 17
2018
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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
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Do the effects of resveratrol on thermogenic and oxidative capacities in IBAT and skeletal muscle depend on feeding conditions?
Nutrients, Vol. 10, Núm. 10
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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
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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
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Working together towards Critical Infrastructure (CI) resilience
Safety and Reliability - Safe Societies in a Changing World - Proceedings of the 28th International European Safety and Reliability Conference, ESREL 2018
2017
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Comparative effects of energy restriction and resveratrol intake on glycemic control improvement
BioFactors, Vol. 43, Núm. 3, pp. 371-378
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Effects of perinatal diet and prenatal stress on the behavioural profile of aged male and female rats
Journal of Psychopharmacology, Vol. 31, Núm. 3, pp. 356-364
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Pterostilbene-induced changes in gut microbiota composition in relation to obesity
Molecular Nutrition and Food Research, Vol. 61, Núm. 1
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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
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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