Miguel Ángel Martínez González-rekin lankidetzan egindako argitalpenak (4)

2010

  1. Olive Oil Consumption and Reduced Incidence of Hypertension: The SUN Study

    Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 801-805

  2. Reduction in systemic and VLDL triacylglycerol concentration after a 3-month Mediterranean-style diet in high-cardiovascular-risk subjects

    Journal of Nutritional Biochemistry, Vol. 21, Núm. 9, pp. 892-898

  3. Virgin Olive Oil and Blood Pressure in Hypertensive Elderly Subjects

    Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 807-812

2008

  1. Components of the mediterranean-type food pattern and serum inflammatory markers among patients at high risk for cardiovascular disease

    European Journal of Clinical Nutrition, Vol. 62, Núm. 5, pp. 651-659