Publicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (39)

2022

  1. Long-Term Real-World Effectiveness and Safety of Ustekinumab in Crohn's Disease Patients: The SUSTAIN Study

    Inflammatory bowel diseases, Vol. 28, Núm. 11, pp. 1725-1736

  2. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2021

  1. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

2019

  1. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

    Journal of Food Biochemistry, Vol. 43, Núm. 11

  2. Vancomycin Pharmacokinetics Throughout Life: Results from a Pooled Population Analysis and Evaluation of Current Dosing Recommendations

    Clinical Pharmacokinetics, Vol. 58, Núm. 6, pp. 767-780

2018

  1. Plasmid-Templated Control of DNA–Cyclodextrin Nanoparticle Morphology through Molecular Vector Design for Effective Gene Delivery

    Chemistry - A European Journal, Vol. 24, Núm. 15, pp. 3825-3835

  2. Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties

    Food and Function, Vol. 9, Núm. 3, pp. 1578-1586

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

  2. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

  3. Neoflavonoids as inhibitors of HIV-1 replication by targeting the Tat and NF-κB pathways

    Molecules, Vol. 22, Núm. 2

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Competencias y contenidos comunes de salud pública del Grado en Medicina en las universidades españolas

    Gaceta Sanitaria, Vol. 30, Núm. 2, pp. 97-103

  3. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

    Food Chemistry, Vol. 208, pp. 220-227

  4. Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals

    Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

  1. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

  2. Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients

    Food Chemistry, Vol. 185, pp. 289-297

2014

  1. Castanea sativa mill. Flowers amongst the most powerful antioxidant matrices: A phytochemical approach in decoctions and infusions

    BioMed Research International, Vol. 2014

  2. Exploring xoconostle by-products as sources of bioactive compounds

    Food Research International, Vol. 65, Núm. PC, pp. 437-444

  3. Impaired wound repair in adult endoglin heterozygous mice associated with lower NO bioavailability

    Journal of Investigative Dermatology, Vol. 134, Núm. 1, pp. 247-255