Publications in collaboration with researchers from Universidad Complutense de Madrid (14)

2006

  1. Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats

    Annals of Nutrition and Metabolism, Vol. 50, Núm. 1, pp. 54-58

2004

  1. Mineral and vitamin status in elderly persons from Northwest Spain consuming an atlantic variant of the mediterranean diet

    Annals of Nutrition and Metabolism, Vol. 48, Núm. 3, pp. 125-133

  2. Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

    British Journal of Nutrition, Vol. 92, Núm. 2, pp. 257-265

2003

  1. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

    Food Chemistry, Vol. 83, Núm. 3, pp. 349-356

  2. Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

    Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239

  3. Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats

    Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308

  4. Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 602-608

  5. Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality

    LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769

  6. Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet

    Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618

1994

  1. Influence of the comsumption of casein, or tuna in the raw, cooked or canned form, on the utilization of iron in the diet of weanling rats

    Zeitschrift für Ernährungswissenschaft, Vol. 33, Núm. 1, pp. 51-60

  2. Protein, calcium and phosphorus utilisation in diets containing raw, cooked or canned tuna. Influence of 1 and 3 years' storage time

    International Journal of Food Sciences and Nutrition, Vol. 45, Núm. 4, pp. 237-247

  3. White tuna canning, total fat, and fatty acid changes during processing and storage

    Journal of Food Composition and Analysis, Vol. 7, Núm. 1-2, pp. 119-130

1993

  1. Bioavailability of zinc in rats fed on tuna as a protein source in the diet

    Journal of Trace Elements and Electrolytes in Health and Disease, Vol. 7, Núm. 1, pp. 29-36

1990

  1. Estudio de las variaciones en macronutrientes y valor nutritivo de la proteína de una conserva de atún a los tres años de su preparación.

    Archivos Latinoamericanos de Nutricion, Vol. 40, Núm. 2, pp. 275-283