Publicaciones en colaboración con investigadores/as de Universitat de Lleida (31)

2023

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

    Antioxidants, Vol. 12, Núm. 4

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

    Food and Function

2022

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

    Food and Function, Vol. 13, Núm. 9, pp. 4861-4874

  2. 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

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. 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

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. 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

  4. 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

2019

  1. Beverage Preparation

    COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 272-291

  2. Faecal bacterial and short-chain fatty acids signature in hypercholesterolemia

    Scientific Reports, Vol. 9, Núm. 1

  3. In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers

    Journal of Functional Foods, Vol. 55, pp. 146-155

  4. Inter-individual variability in the production of flavan-3-ol colonic metabolites: preliminary elucidation of urinary metabotypes

    European Journal of Nutrition, Vol. 58, Núm. 4, pp. 1529-1543

2018

  1. A critical evaluation of the use of gas chromatography- and high performance liquid chromatography-mass spectrometry techniques for the analysis of microbial metabolites in human urine after consumption of orange juice

    Journal of Chromatography A, Vol. 1575, pp. 100-112

  2. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 34, pp. 8966-8975

  3. Catabolism of citrus flavanones by the probiotics Bifidobacterium longum and Lactobacillus rhamnosus

    European Journal of Nutrition, Vol. 57, Núm. 1, pp. 231-242

  4. Chemical composition of coffee beans: an overview

    ACHIEVING SUSTAINABLE CULTIVATION OF COFFEE: BREEDING AND QUALITY TRAITS (BURLEIGH DODDS SCIENCE PUBLISHING LTD), pp. 195-214

  5. Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract

    Food Chemistry, Vol. 252, pp. 49-60

  6. Metabolic Fate of Extractable and Non-extractable Polyphenols

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 220-240