Publicaciones en las que colabora con María Genoveva Berna Amoros (26)

2023

  1. We are what we eat: The role of lipids in metabolic diseases

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 173-219

2022

  1. Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion

    LWT, Vol. 156

  2. Contribution of Liver and Pancreatic Islet Crosstalk to β-Cell Function/Dysfunction in the Presence of Fatty Liver

    Frontiers in Endocrinology, Vol. 13

  3. Metabolic-associated fatty liver disease: From simple steatosis toward liver cirrhosis and potential complications. Proceedings of the Third Translational Hepatology Meeting, organized by the Spanish Association for the Study of the Liver (AEEH)

    Gastroenterologia y Hepatologia, Vol. 45, Núm. 9, pp. 724-734

2021

  1. Carotenoids from persimmon juice processing

    Food Research International, Vol. 141

  2. Extra virgin olive oil improved body weight and insulin sensitivity in high fat diet-induced obese LDLr−/−.Leiden mice without attenuation of steatohepatitis

    Scientific Reports, Vol. 11, Núm. 1

2020

  1. Geometry of nutrition: Nutrients and NAFLD progression

    NAFLD and NASH: Biomarkers in Detection, Diagnosis and Monitoring (Springer International Publishing), pp. 49-67

2019

  1. Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice

    Scientific Reports, Vol. 9, Núm. 1

2017

  1. An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

  2. Gene-Diet interactions in type 2 diabetes: The chicken and egg debate

    International Journal of Molecular Sciences, Vol. 18, Núm. 6

  3. Zn2+ chelation by serum albumin improves hexameric Zn2+-insulin dissociation into monomers after exocytosis

    PLoS ONE, Vol. 12, Núm. 11

2016

  1. Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

    Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164

  2. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788

  3. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263

2015

  1. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice

    Food and Chemical Toxicology, Vol. 78, pp. 78-85

  2. Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

    Plant Foods for Human Nutrition, Vol. 70, Núm. 2, pp. 153-159

2014

  1. Alcoholic fermentation induces melatonin synthesis in orange juice

    Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38

  2. Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

    Journal of Functional Foods, Vol. 10, pp. 475-484

  3. Nutrigenetics and nutrigenomics insights into diabetes etiopathogenesis

    Nutrients, Vol. 6, Núm. 11, pp. 5338-5369

2013

  1. Fermented orange juice: Source of higher carotenoid and flavanone contents

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782