Publikationen, an denen er mitarbeitet Francisco Manuel Martín Bermudo (27)
2024
2023
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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
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Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion
LWT, Vol. 156
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Contribution of Liver and Pancreatic Islet Crosstalk to β-Cell Function/Dysfunction in the Presence of Fatty Liver
Frontiers in Endocrinology, Vol. 13
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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
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Carotenoids from persimmon juice processing
Food Research International, Vol. 141
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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
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Geometry of nutrition: Nutrients and NAFLD progression
NAFLD and NASH: Biomarkers in Detection, Diagnosis and Monitoring (Springer International Publishing), pp. 49-67
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
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
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Gene-Diet interactions in type 2 diabetes: The chicken and egg debate
International Journal of Molecular Sciences, Vol. 18, Núm. 6
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Zn2+ chelation by serum albumin improves hexameric Zn2+-insulin dissociation into monomers after exocytosis
PLoS ONE, Vol. 12, Núm. 11
2016
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Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164
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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
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Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
Journal of Functional Foods, Vol. 24, pp. 254-263
2015
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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Food and Chemical Toxicology, Vol. 78, pp. 78-85
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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
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Alcoholic fermentation induces melatonin synthesis in orange juice
Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38
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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
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Nutrigenetics and nutrigenomics insights into diabetes etiopathogenesis
Nutrients, Vol. 6, Núm. 11, pp. 5338-5369