Instituto de la Grasa-ko ikertzaileekin lankidetzan egindako argitalpenak (22)

2022

  1. Vitamin E prevents lipid peroxidation and iron accumulation in PLA2G6-Associated Neurodegeneration

    Neurobiology of Disease, Vol. 165

2021

  1. Down regulation of the expression of mitochondrial phosphopantetheinyl-proteins in pantothenate kinase-associated neurodegeneration: pathophysiological consequences and therapeutic perspectives

    Orphanet Journal of Rare Diseases, Vol. 16, Núm. 1

  2. Identification and functional characterization of genes encoding phenylacetaldehyde reductases that catalyze the last step in the biosynthesis of hydroxytyrosol in olive

    Plants, Vol. 10, Núm. 7

  3. Steroid hormones sulfatase inactivation extends lifespan and ameliorates age-related diseases

    Nature Communications, Vol. 12, Núm. 1

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

  2. Pantothenate Rescues Iron Accumulation in Pantothenate Kinase-Associated Neurodegeneration Depending on the Type of Mutation

    Molecular Neurobiology, Vol. 56, Núm. 5, pp. 3638-3656

2018

  1. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

    Food Chemistry, Vol. 239, pp. 343-353

  2. Intracellular cholesterol accumulation and coenzyme Q10 deficiency in Familial Hypercholesterolemia

    Biochimica et Biophysica Acta - Molecular Basis of Disease, Vol. 1864, Núm. 12, pp. 3697-3713

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. Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature

    LWT - Food Science and Technology, Vol. 75, pp. 685-691

2015

  1. Pickling

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 369-374

2014

  1. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 2, pp. 242-249

  2. Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditions

    Journal of Food Processing and Preservation, Vol. 38, Núm. 3, pp. 905-911

  3. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

    Journal of Food Engineering, Vol. 120, Núm. 1, pp. 9-16

  4. Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 7, pp. 1158-1164

2013

  1. Chemical and colour changes related to the use of sorbates and ascorbic acid in pickled cucumbers and caperberries during long-term storage

    International Journal of Food Science and Technology, Vol. 48, Núm. 1, pp. 179-186

  2. Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives

    Food Microbiology, Vol. 34, Núm. 1, pp. 7-11

2012

  1. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 13, pp. 3485-3491

2011

  1. Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth

    Plant Foods for Human Nutrition, Vol. 66, Núm. 3, pp. 218-223

  2. Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 4, pp. 1301-1307