Departamento académico
(FFN) Ciencias de la Alimentación y Fisiología
Publicacions (34) Publicacions en què ha participat algun/a investigador/a
2004
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Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
Czech Journal of Food Sciences, Vol. 22, pp. S209-S211
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Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and "Torrefacto" coffee
LWT, Vol. 37, Núm. 8, pp. 893-897
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Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality
Meat Science, Vol. 67, Núm. 1, pp. 57-63
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Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
Journal of the Science of Food and Agriculture, Vol. 84, Núm. 11, pp. 1364-1370
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Decreased splenic mRNA expression levels of TNF-α and IL-6 in diet-induced obese animals
Journal of Physiology and Biochemistry, Vol. 60, Núm. 4, pp. 279-283
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Dietary energy density and body weight: Is there a relationship?
Nutrition Reviews, Vol. 62, Núm. 11, pp. 403-413
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Effect of diet and dietary fatty acids on the transformation and incorporation of C18 fatty acids in double-muscled Belgian Blue young bulls
Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 19, pp. 6035-6041
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Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
Meat Science, Vol. 67, Núm. 2, pp. 237-244
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Electrophysiological Characterization of the Human Na +/Nucleoside Cotransporter 1 (hCNT1) and Role of Adenosine on hCNT1 Function
Journal of Biological Chemistry, Vol. 279, Núm. 10, pp. 8999-9007
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Energy restriction restores the impaired immune response in overweight (cafeteria) rats
Journal of Nutritional Biochemistry, Vol. 15, Núm. 7, pp. 418-425
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Estudios sobre la obesidad en genes candidatos
Medicina Clinica, Vol. 122, Núm. 14, pp. 542-551
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Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés
Food Chemistry, Vol. 86, Núm. 1, pp. 47-53
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Evolution of naturally occurring 5′ non-translated region variants of hepatitis C virus genotype 1b in selectable replicons
Journal of General Virology, Vol. 85, Núm. 7, pp. 1859-1866
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FFA Evolution during storage of ground roasted coffee
Czech Journal of Food Sciences, Vol. 22, pp. S338-S341
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Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefits and evaluation of oxidation
Journal of the Science of Food and Agriculture, Vol. 84, Núm. 9, pp. 1061-1068
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Gene expression changes in rat white adipose tissue after a high-fat diet determined by differential display
Biochemical and Biophysical Research Communications, Vol. 318, Núm. 1, pp. 234-239
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Genetic manipulation in nutrition, metabolism, and obesity research
Nutrition Reviews, Vol. 62, Núm. 8, pp. 321-330
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Genetics of obesity
Revista de Nutricao, Vol. 17, Núm. 3, pp. 327-338
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Gene–gene interaction between PPARγ2 and ADRβ3 increases obesity risk in children and adolescents
International Journal of Obesity, Vol. 28, pp. S37-S41
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Higher obesity risk associated with the exon-8 insertion of the UCP2 gene in a Spanish case-control study
Nutrition, Vol. 20, Núm. 6, pp. 498-501