Pilar Guallar Castillón-rekin lankidetzan egindako argitalpenak (3)

2022

  1. Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

    Clinical Nutrition, Vol. 41, Núm. 1, pp. 122-130

2012

  1. Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study.

    BMJ (Clinical research ed.), Vol. 344

  2. Major dietary patterns and risk of coronary heart disease in middle-aged persons from a Mediterranean country: The EPIC-Spain cohort study

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 22, Núm. 3, pp. 192-199