Francisco Manuel
Martín Bermudo
Instituto de la Grasa
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Instituto de la Grasa (7)
2019
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Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice
Scientific Reports, Vol. 9, Núm. 1
2018
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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786
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β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220
2017
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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
2016
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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
2014
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Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 4, pp. 842-849
2013
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Fermented orange juice: Source of higher carotenoid and flavanone contents
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782