Publicacions

Martínez-Huélamo, M.; Tulipani S.; Estruch, R.; Elvira Escribano Ferrer, PhD; Montse Illán Villanueva; Corella, D.; Lamuela-Raventos, R.M. (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

Vallverdú-Queralt, A.; Regueiro, J.; Martínez-Huélamo, M.; de Alvarenga, J.F.; Leal, LN; Lamuela-Raventos, R.M. (2014) A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. PubMed

Chiva-Blanch, G.; Condines, X.; Magraner, E.; Roth, I.; Valderas-Martinez P; Arranz-Martínez, S.; Casas, R; Martínez-Huélamo, M.; Vallverdú-Queralt, A.; Quifer-Rada, P.; Lamuela-Raventos, R.M.; Estruch, R. (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

Quifer-Rada, P.; Martínez-Huélamo, M.; Jáuregui, O.; Chiva-Blanch, G.; Estruch, R.; Lamuela-Raventos, R.M. (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