Publications dans lesquelles il/elle collabore avec María de los Ángeles Zulet Alzórriz (27)

2024

  1. Precision nutrition impact on metabolic health and quality of life in aging population after a 3-month intervention: A randomized intervention

    Journal of Nutrition, Health and Aging, Vol. 28, Núm. 7

2022

  1. Possible metabolic interplay between quality of life and fecal microbiota in a presenior population–Preliminary results

    Nutrition, Vol. 103-104

2021

  1. Both macronutrient food composition and fasting insulin resistance affect postprandial glycemic responses in senior subjects

    Food and Function, Vol. 12, Núm. 14, pp. 6540-6548

2019

  1. Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes

    Genes and Nutrition, Vol. 14, Núm. 1

  2. Genetic regulation of energy homeostasis

    Principles of Nutrigenetics and Nutrigenomics: Fundamentals of Individualized Nutrition (Elsevier), pp. 175-180

2018

  1. DNA methylation patterns at sweet taste transducing genes are associated with BMI and carbohydrate intake in an adult population

    Appetite, Vol. 120, pp. 230-239

  2. Dopamine gene methylation patterns are associated with obesity markers and carbohydrate intake

    Brain and Behavior, Vol. 8, Núm. 8

  3. Estrategias de guía e ingredientes dietéticos de precisión para enfermedades crónicas en población pre-sénior y sénior

    Anales del sistema sanitario de Navarra, Vol. 41, Núm. 2, pp. 227-242

2015

  1. Benefits on body fat composition of isocalorically controlled diets including functionally optimized meat products: Role of alpha-linolenic acid

    Journal of Functional Foods, Vol. 12, pp. 319-331

  2. Increases in plasma 25(OH)D levels are related to improvements in body composition and blood pressure in middle-aged subjects after a weight loss intervention: Longitudinal study

    Clinical Nutrition, Vol. 34, Núm. 5, pp. 1010-1017

2014

  1. A Fraxinus excelsior L. seeds/fruits extract benefits glucose homeostasis and adiposity related markers in elderly overweight/obese subjects: A longitudinal, randomized, crossover, double-blind, placebo-controlled nutritional intervention study

    Phytomedicine, Vol. 21, Núm. 10, pp. 1162-1169

  2. A decline in inflammation is associated with less depressive symptoms after a dietary intervention in metabolic syndrome patients: A longitudinal study

    Nutrition Journal, Vol. 13, Núm. 1

  3. A new dietary strategy for long-term treatment of the metabolic syndrome is compared with the American heart association (AHA) guidelines: The MEtabolic Syndrome REduction in NAvarra (RESMENA) project

    British Journal of Nutrition, Vol. 111, Núm. 4, pp. 643-652

  4. Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: A randomized, crossover trial

    European Journal of Nutrition, Vol. 53, Núm. 1, pp. 201-210

  5. Longitudinal variation of circulating irisin after an energy restriction-induced weight loss and following weight regain in obese men and women

    American Journal of Human Biology, Vol. 26, Núm. 2, pp. 198-207

  6. Oxidised LDL levels decreases after the consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 24, Núm. 4, pp. 416-422

  7. The protein type within a hypocaloric diet affects obesity-related inflammation: The RESMENA project

    Nutrition, Vol. 30, Núm. 4, pp. 424-429

  8. Un postre lácteo con perfil lipídico modificado mejora los niveles postprandiales de ApoB y la sensibilidad a la Insulina en adultos sanos

    Anales de la Real Academia Nacional de Farmacia, Núm. 3, pp. 624-636

  9. Un postre lácteo con un perfil lipídico modificado modula los niveles posprandiales de ApoB y puede promover la sensibilidad a la insulina en adultos sanos

    Anales de la Real Academia Nacional de Farmacia, Vol. 80, Núm. 3, pp. 624-636

2013

  1. A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention

    International Journal of Food Sciences and Nutrition, Vol. 64, Núm. 6, pp. 674-681