Publicacions
(2015)
The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study
Food Chem. 2015 Apr 15;173:864-72. doi: 10.1016/j.foodchem.2014.09.156. Epub 2014 Oct 18.
PubMed
(2014)
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay.
PubMed
(2014)
The non-alcoholic fraction of beer increases stromal cell derived factor 1 and the number of circulating endothelial progenitor cells in high cardiovascular risk subjects: A randomized clinical trial.
PubMed
(2013)
Analytical condition setting a crucial step in the quantification of unstable polyphenols in acidic conditions: analyzing prenylflavanoids in biological samples by liquid chromatography-electrospray ionization triple quadruple mass spectrometry.
Anal Chem. 85(11); 5547-54
PubMed