Publicaciones en colaboración con investigadores/as de Universidad Pablo de Olavide (11)

2022

  1. Melatonin induces fat browning by transdifferentiation of white adipocytes and de novo differentiation of mesenchymal stem cells

    Food and Function, Vol. 13, Núm. 6, pp. 3760-3775

2018

  1. Relationship between composition and bioactivity of persimmon and kiwifruit

    Food Research International, Vol. 105, pp. 461-472

2015

  1. Effect of physical activity, nutritional education, and consumption of extra virgin olive oil on lipid, physiological, and anthropometric Profiles in a Pediatric Population

    Journal of Physical Activity and Health, Vol. 12, Núm. 9, pp. 1245-1252

2014

  1. Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

    Journal of Functional Foods, Vol. 10, pp. 475-484

2013

  1. Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans

    Archives of Gerontology and Geriatrics, Vol. 57, Núm. 2, pp. 234-242

  2. Results of a 7-week school-based physical activity and nutrition pilot program on health-related parameters in primary school children in southern spain

    Pediatric Exercise Science, Vol. 25, Núm. 2, pp. 248-261

2012

  1. Efecto de un programa de entrenamiento aeróbico de 8 semanas durante las clases de educación física en adolescents

    Nutricion Hospitalaria, Vol. 27, Núm. 3, pp. 747-754

  2. Effect of extra virgin olive oil on glycaemia in healthy young subjects

    European Journal of Lipid Science and Technology, Vol. 114, Núm. 9, pp. 999-1006

2011

  1. Influencia de la actividad física y los hábitos nutricionales sobre el perfil lipídico, presión arterial e imc en sujetos con síndrome metabólico

    Nutricion Hospitalaria, Vol. 26, Núm. 5, pp. 1105-1109

2008

  1. An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in Of1 mice

    Journal of Nutrition, Vol. 138, Núm. 6, pp. 1074-1078

  2. Influence of milling conditions on the α-tocopherol content of Picual olive oil

    European Journal of Lipid Science and Technology, Vol. 110, Núm. 6, pp. 530-536