Iziar Amaia
Ludwig Sanz Orrio
Profesional Investigadora
![Foto de Iziar Amaia](/img/nophoto.png)
![Foto de Instituto de Investigación Sanitaria de Navarra](/img/noimage_org.png)
Instituto de Investigación Sanitaria de Navarra
Pamplona, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Investigación Sanitaria de Navarra (10)
2024
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Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism
Food and Function, Vol. 15, Núm. 5, pp. 2443-2458
2023
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Signature-driven repurposing of Midostaurin for combination with MEK1/2 and KRASG12C inhibitors in lung cancer
Nature Communications, Vol. 14, Núm. 1
2022
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In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption
Food Chemistry, Vol. 367
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LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)
Journal of Agricultural and Food Chemistry
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Trimethylamine N-oxide (TMAO) drives insulin resistance and cognitive deficiencies in a senescence accelerated mouse model
Mechanisms of Ageing and Development, Vol. 204
2021
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Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: The effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota
Food and Function, Vol. 12, Núm. 5, pp. 1996-2011
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Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
International Journal of Gastronomy and Food Science, Vol. 25
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Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 1, pp. 537-554
2017
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Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota
Journal of Functional Foods, Vol. 32, pp. 195-207
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Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]((S1756464617301068)(10.1016/j.jff.2017.02.033))
Journal of Functional Foods