Publications in collaboration with researchers from Universitat d'Alacant (11)

2020

  1. Better brain connectivity is associated with higher total fat mass and lower visceral adipose tissue in military pilots

    Scientific Reports, Vol. 10, Núm. 1

2015

  1. Calidad de vida y sus factores determinantes en universitarios Españoles de Ciencias de la Salud

    Nutricion Hospitalaria, Vol. 31, Núm. 2, pp. 952-958

2014

  1. Comparative analysis of pancreatic changes in aged rats fed life long with sunflower, fish, or olive oils

    Journals of Gerontology - Series A Biological Sciences and Medical Sciences, Vol. 69, Núm. 8, pp. 934-944

2012

  1. Análisis bibliométrico y temático de la producción científica sobre ácidos grasos omega-3 indizada en las bases de datos internacionales sobre ciencias de la salud

    Nutricion Hospitalaria, Vol. 27, Núm. SUPPL. 2, pp. 41-48

  2. Durable complete remission of a brainstem glioma treated with a combination of bevacizumab and cetuximab

    Case Reports in Oncology, Vol. 5, Núm. 3, pp. 676-681

2010

  1. La formación en nutrición en Iberoamérica

    Nutricion Hospitalaria, Vol. 25, Núm. SUPPL. 3, pp. 80-86

2005

  1. Effect of the type of dietary fat on biliary lipid composition and bile lithogenicity in humans with cholesterol gallstone disease

    Nutrition, Vol. 21, Núm. 3, pp. 339-347

1998

  1. Influence of the type of dietary fat upon the plasma levels of secretin and pancreatic polypeptide in cholecystectomized humans

    Biogenic Amines, Vol. 14, Núm. 4, pp. 313-330

  2. Release of secretin and somatostatin after test meals with different fatty-acid composition in cholecystectomized humans

    Journal of Nutritional Biochemistry, Vol. 9, Núm. 4, pp. 186-192

1997

  1. Pancreatic enzyme secretion in response to test meals differing in the quality of dietary fat (olive and sunflowerseed oils) in human subjects

    British Journal of Nutrition, Vol. 78, Núm. 1, pp. 27-39

  2. Plasma levels of cholecystokinin and peptide YY in humans: Response to dietary fats of different degrees of unsaturation (olive and sunflower oil)

    Biogenic Amines, Vol. 13, Núm. 4, pp. 319-331