Argitalpenak (53) Iziar Amaia Ludwig Sanz Orrio argitalpenak

2024

  1. Exploring and disentangling the production of potentially bioactive phenolic catabolites from dietary (poly)phenols, phenylalanine, tyrosine and catecholamines

    Redox Biology, Vol. 71

  2. 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

  1. Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans

    Antioxidants, Vol. 12, Núm. 4

  2. Signature-driven repurposing of Midostaurin for combination with MEK1/2 and KRASG12C inhibitors in lung cancer

    Nature Communications, Vol. 14, Núm. 1

  3. Urinary excretion of organosulfur compounds after acute ingestion of black onion

    Food and Function

2022

  1. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

    Food Chemistry, Vol. 367

  2. 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

  3. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

    Food and Function

  4. Phenol metabolic fingerprint and selection of intake biomarkers after acute and sustained consumption of red-fleshed apple versus common apple in humans. The AppleCOR study

    Food Chemistry, Vol. 384

  5. Trimethylamine N-oxide (TMAO) drives insulin resistance and cognitive deficiencies in a senescence accelerated mouse model

    Mechanisms of Ageing and Development, Vol. 204

2021

  1. 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

  2. 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

  3. Metabolic Fate and Cardiometabolic Effects of Phenolic Compounds from Red-Fleshed Apple in Hypercholesterolemic Rats: A Comparative Study with Common White-Fleshed Apple. The AppleCOR Study

    Molecular Nutrition and Food Research, Vol. 65, Núm. 10

  4. 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

2020

  1. Application of Dried Blood Spot Cards combined with liquid chromatography-tandem mass spectrometry to determine eight fat-soluble micronutrients in human blood

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 1152

  2. Gut metagenomic and short chain fatty acids signature in hypertension: a cross-sectional study

    Scientific Reports, Vol. 10, Núm. 1

  3. Plant Nucleotide Metabolism: Biosynthesis, Degradation, and Alkaloid Formation

    wiley, pp. 1-435

  4. Plasma pharmacokinetics of (poly)phenol metabolites and catabolites after ingestion of orange juice by endurance trained men

    Free Radical Biology and Medicine, Vol. 160, pp. 784-795

  5. The effects and associations of whole-apple intake on diverse cardiovascular risk factors. A narrative review

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 22, pp. 3862-3875

  6. Thermal and non-thermal processing of red-fleshed apple: How are (poly)phenol composition and bioavailability affected?

    Food and Function, Vol. 11, Núm. 12, pp. 10436-10447