4BCC Sociedad y Cultura

2023

1. A 1 year course of starch- and sucrose-reduced diet used by irritable bowel syndrome patients with diarrhoea and the effect of genetic variants

   Frontiers in Nutrition, Vol. 10

2. 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

3. 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

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

   Frontiers in Nutrition

5. Sucrase-isomaltase genotype and response to a starch-reduced and sucrose-reduced diet in IBS-D patients

   Gut

6. The effect of starch- and sucrose-reduced diet accompanied by nutritional and culinary recommendations on the symptoms of irritable bowel syndrome patients with diarrhoea

   Therapeutic Advances in Gastroenterology, Vol. 16