4 Gastronomia Zientzien Fakultatea (BCC)
Fakultatea
Universidad de Navarra
Pamplona, EspañaUniversidad de Navarra-ko ikertzaileekin lankidetzan egindako argitalpenak (29)
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
2019
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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
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
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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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
2016
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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
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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
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Helichrysum and Grapefruit Extracts Boost Weight Loss in Overweight Rats Reducing Inflammation
Journal of Medicinal Food, Vol. 18, Núm. 8, pp. 890-898
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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
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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