Publicaciones en las que colabora con S. Fernández Arroyo (33)

2022

  1. Theobroma cacao improves bone growth by modulating defective ciliogenesis in a mouse model of achondroplasia

    Bone Research, Vol. 10, Núm. 1

2019

  1. An olive oil phenolic is a new chemotype of mutant isocitrate dehydrogenase 1 (IDH1) inhibitors

    Carcinogenesis, Vol. 40, Núm. 1, pp. 27-40

  2. Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation

    Plant Foods for Human Nutrition, Vol. 74, Núm. 1, pp. 40-46

  3. Different behavior of polyphenols in energy metabolism of lipopolysaccharide-stimulated cells

    Food Research International, Vol. 118, pp. 96-100

2018

  1. A phase 2 trial of neoadjuvant metformin in combination with trastuzumab and chemotherapy in women with early HER2-positive breast cancer: The METTEN study

    Oncotarget, Vol. 9, Núm. 86, pp. 35687-35704

  2. Bioassay-guided purification of Lippia citriodora polyphenols with AMPK modulatory activity

    Journal of Functional Foods, Vol. 46, pp. 514-520

  3. Extra-virgin olive oil contains a metabolo-epigenetic inhibitor of cancer stem cells

    Carcinogenesis, Vol. 39, Núm. 4, pp. 601-613

2017

  1. Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins

    International Journal of Molecular Sciences, Vol. 18, Núm. 2

2016

  1. Exploring the Process of Energy Generation in Pathophysiology by Targeted Metabolomics: Performance of a Simple and Quantitative Method

    Journal of the American Society for Mass Spectrometry, Vol. 27, Núm. 1, pp. 168-177

2015

  1. Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

    Industrial Crops and Products, Vol. 69, pp. 385?394-394

  2. Métodos de desarrollo de la competencia traductora en el ámbito específico de los alimentos funcionales y nutracéuticos (PID 13-30)

    Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 621-630

  3. Proanthocyanidins in agro-industrial by-products: Health benefits

    Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 3 (Nova Science Publishers, Inc.), pp. 63-114

  4. The impact of polyphenols on chondrocyte growth and survival: A preliminary report

    Food and Nutrition Research, Vol. 59

2014

  1. Hibiscus sabdariffa extract lowers blood pressure and improves endothelial function

    Molecular Nutrition and Food Research, Vol. 58, Núm. 6, pp. 1374-1378

  2. Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract

    Journal of Functional Foods, Vol. 10, pp. 485-498

  3. Pine bark and green tea concentrated extracts: Antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS

    International Journal of Molecular Sciences, Vol. 15, Núm. 11, pp. 20382-20402

  4. Polyphenols and the Modulation of Gene Expression Pathways: Can We Eat Our Way Out of the Danger of Chronic Disease?

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 985-1001

2013

  1. Antioxidant Activity Evaluation of New Dosage Forms as Vehicles for Dehydrated Vegetables

    Plant Foods for Human Nutrition, Vol. 68, Núm. 2, pp. 200-206

  2. Comprehensive characterization by UHPLC-ESI-Q-TOF-MS from an Eryngium bourgatii extract and their antioxidant and anti-inflammatory activities

    Food Research International, Vol. 50, Núm. 1, pp. 197-204

  3. Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil: A new family of gerosuppressant agents

    Cell Cycle, Vol. 12, Núm. 4, pp. 555-578