Publicacions en què col·labora amb MARÍA JOSÉ MUÑOZ ALFÉREZ (82)

2023

  1. Fermented Goat's Milk Contributes to the Recovery of Iron Deficiency Anemia via Modulation of the Gut Microbiome

    Journal of agricultural and food chemistry, Vol. 71, Núm. 42, pp. 15668-15679

2022

  1. Efecto del consumo de fermentados lácteos de cabra o vaca sobre la migración y adhesión de monocitos durante la recuperación de la anemia ferropénica

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 36-37

  2. Efecto del consumo de fermentados lácteos de cabra y vaca sobre los biomarcadores de la función inmune (eotaxina y fractalquina) durante la recuperación de la anemia ferropénica

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 38-39

  3. Fermented goat's milk modulates immune response during iron deficiency anemia recovery

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 3, pp. 1114-1123

  4. Gut microbiome-short chain fatty acids interplay in the context of iron deficiency anaemia

    Ars pharmaceutica, Vol. 63, Núm. 1, pp. 10-10

  5. Gut microbiome–short-chain fatty acids interplay in the context of iron deficiency anaemia

    European Journal of Nutrition, Vol. 61, Núm. 1, pp. 399-412

2020

  1. Iron status, weight changes and body composition during anemia recovery in an experimental model: The effect of fermented goat or cow milk

    Nutricion Hospitalaria, Vol. 37, Núm. 3, pp. 568-576

  2. New perspectives in fermented dairy products and their health relevance

    Journal of Functional Foods, Vol. 72

  3. Role of fermented goat milk on liver gene and protein profiles related to iron metabolism during anemia recovery

    Nutrients, Vol. 12, Núm. 5

2019

  1. Análisis predictivo que evalúa la pérdida de masa magra en pacientes oncológicos expuestos a tratamiento de radioterapia.

    Nutrición clínica y dietética hospitalaria, Vol. 39, Núm. 2, pp. 128-133

  2. Fermented goat milk consumption enhances brain molecular functions during iron deficiency anemia recovery

    Nutrients, Vol. 11, Núm. 10

  3. Fermented goat milk consumption improves cardiovascular health during anemia recovery

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 473-481

  4. Iron deficiency and neuroendocrine regulators of basal metabolism, body composition and energy expenditure in rats

    Nutrients, Vol. 11, Núm. 3

  5. Multifactorial etiology of anemia in celiac disease and effect of gluten-free diet: A comprehensive review

    Nutrients, Vol. 11, Núm. 11

  6. Protective effects of fermented goat milk on genomic stability, oxidative stress and inflammatory signalling in testis during anaemia recovery

    Scientific Reports, Vol. 9, Núm. 1

  7. Publisher Correction: Protective effects of fermented goat milk on genomic stability, oxidative stress and inflammatory signalling in testis during anaemia recovery (Scientific Reports, (2019), 9, 1, (2232), 10.1038/s41598-018-37649-6)

    Scientific Reports

2018

  1. Analysis of three methods of nutritional screening in oncologic patients

    Nutricion Hospitalaria, Vol. 35, Núm. 6, pp. 1324-1330

  2. Design of AANDA (Applicate y Apprueba: New Didactic Application) in physiology sciences

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

  3. Fermented goat milk consumption improves iron status and evokes inflammatory signalling during anemia recovery

    Food and Function, Vol. 9, Núm. 6, pp. 3195-3201

  4. Ingesta dietética y seguimiento de la Dieta Mediterránea en pacientes oncológicos

    Nutrición clínica y dietética hospitalaria, Vol. 38, Núm. 1, pp. 15-22