Publicacións en colaboración con investigadores/as de University of Bologna (9)

2023

  1. Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

    Antioxidants, Vol. 12, Núm. 1

2022

  1. Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

    Antioxidants, Vol. 11, Núm. 3

2017

  1. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

    Meat Science, Vol. 134, pp. 7-13

2015

  1. Alterations in brain leptin signalling in spite of unchanged CSF leptin levels in Alzheimer's disease

    Aging Cell, Vol. 14, Núm. 1, pp. 122-129

  2. Assessing the carcinogenic potential of low-dose exposures to chemical mixtures in the environment: The challenge ahead

    Carcinogenesis, Vol. 36, pp. S254-S296

2013

  1. Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

    Food Chemistry, Vol. 141, Núm. 3, pp. 2757-2764

2012

  1. Combination of apolipoprotein E4 and high carbohydrate diet reduces hippocampal BDNF and Arc levels and impairs memory in young mice

    Journal of Alzheimer's Disease, Vol. 32, Núm. 2, pp. 341-355

2006

  1. Preliminary study on health-related lipid components of bakery products

    Journal of Food Protection, Vol. 69, Núm. 6, pp. 1393-1401

2005

  1. Levels of phytosterol oxides in enriched and nonenriched spreads: Application of a thin-layer chromatography-gas chromatography methodology

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 20, pp. 7844-7850