Publicaciones en colaboración con investigadores/as de Universidad Pablo de Olavide (19)

2024

  1. Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

    Frontiers in Nutrition, Vol. 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

2020

  1. Improving type 2 diabetes mellitus glycaemic control through lifestyle modification implementing diet intervention: a systematic review and meta-analysis

    European Journal of Nutrition, Vol. 59, Núm. 4, pp. 1313-1328

2019

  1. Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice

    Scientific Reports, Vol. 9, Núm. 1

2018

  1. Información no es conocimiento: a propósito de los alimentos funcionales

    Journal of Negative and No Positive Results: JONNPR, Vol. 3, Núm. 8, pp. 593-613

  2. Relationship between composition and bioactivity of persimmon and kiwifruit

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

2016

  1. Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

    Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164

2015

  1. Antioxidant activity and nutritional status in anorexia nervosa: Effects of weight recovery

    Nutrients, Vol. 7, Núm. 4, pp. 2193-2208

  2. 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

  2. Nutrigenetics and nutrigenomics insights into diabetes etiopathogenesis

    Nutrients, Vol. 6, Núm. 11, pp. 5338-5369

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. Determination of trace elements in extra virgin olive oils: A pilot study on the geographical characterisation

    Food Chemistry, Vol. 134, Núm. 1, pp. 434-439

  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

  3. Prevalencia de diabetes en una población con cáncer de un hospital de málaga

    Nutricion Hospitalaria, Vol. 27, Núm. 2, pp. 456-462

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