4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Instituto IMDEA Alimentación
Madrid, EspañaPublicacions en col·laboració amb investigadors/es de Instituto IMDEA Alimentación (6)
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
2019
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Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes
Genes and Nutrition, Vol. 14, Núm. 1
2018
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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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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
2012
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CLOCK, PER2 and BMAL1 DNA methylation: Association with obesity and metabolic syndrome characteristics and monounsaturated fat intake
Chronobiology International, Vol. 29, Núm. 9, pp. 1180-1194