(FFN) Ciencias de la Alimentación y Fisiología

2012

1. Dietary determinants of fat mass and body composition

   Adipose Tissue Biology (Springer New York), pp. 271-315

2. El comedor de empresa

   Alimentación y trabajo (Madrid : Editorial Médica Panamericana), pp. 45-52

3. Formulations for Fermented Sausages with Health Attributes

   Handbook of Plant-Based Fermented Food and Beverage Technology: Volume 1-2, Second Edition (CRC Press), pp. 623-636

4. Nutrigenetics and nutrigenomics of caloric restriction

   Progress in Molecular Biology and Translational Science (Elsevier B.V.), pp. 323-346

5. THE CULTURE OF WATER IN EUROPE AND MEDITERRANEAN BASIN THROUGHOUT HISTORY

   Agua Para la Salud: Pasado, Presente y Futuro (CONSEJO SUPERIOR INVESTIGACIONES CIENT, CSIC), pp. 15-32