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Journal of the Science of Food and Agriculture|April 9, 2026
In silico prediction and structural characterization of multifunctional bioactive peptides released from olive proteinsTeresa Gonzalez-de la Rosa, Luna Barrera-Chamorro, Africa Fernandez-Prior, et al.
Nutrients|February 25, 2023
Modulation of Beta-Amyloid-Activated Primary Human Neutrophils by Dietary Phenols from Virgin Olive OilFernando Rivero-Pino, Elena Grao-Cruces, Soledad Lopez-Enriquez, et al.
Food & Function|October 21, 2022
Kiwicha (Amaranthus caudatus L.) protein hydrolysates reduce intestinal inflammation by modulating the NLRP3 inflammasome pathwayAlicia Martinez-Lopez, Fernando Rivero-Pino, Alvaro Villanueva, et al.
The Journal of Nutritional Biochemistry|December 26, 2025
Fatty Acid Composition of Isoenergetic Meals Drives Distinct Postprandial Immunometabolic Responses in Healthy Adults: A Randomised Crossover Pilot StudyElvira Marquez-Paradas, Maria Torrecillas-Lopez, Alfredo Corell-Almuraza, et al.
International Journal of Biological Macromolecules|June 25, 2026
Gastrointestinal digestion products of olive mill pectin modulate intestinal inflammation through transcriptional reprogramming and molecular interactions in Caco-2 cellsLuna Barrera-Chamorro, Jose L Del-Rio-Vazquez, Teresa Gonzalez-de la Rosa, et al.
Nutrients|July 28, 2026
Olive Oil as a Modulator of Gut Microbiota and Intestinal Health: A Narrative Review from Microbial Metabolism to Host ResponsesLuna Barrera-Chamorro, Teresa Gonzalez-de la Rosa, Jose L Del Rio-Vazquez, et al.
Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|September 8, 2025
Neuroavailable peptides from hempseed protein hydrolysates reduce hippocampal inflammation and glial activation in a scopolamine-induced Alzheimer's diseaseMaria Torrecillas-Lopez, Carmen M Claro-Cala, Teresa Gonzalez-de la Rosa, et al.
Food & Function|May 14, 2026
Oleic and omega-3 fatty acids buffer neuroinflammation in a scopolamine model with Alzheimer's-like features via target-level interactionsMarlua Albertuni, Maria Torrecillas-Lopez, Teresa Gonzalez-de la Rosa, et al.
Critical Reviews in Food Science and Nutrition|July 18, 2026
Sustainable next-generation prebiotics for brain health: microbiota-gut-brain axis in neurodegenerative and demyelinating diseasesLuna Barrera-Chamorro, Teresa Gonzalez-de la Rosa, Joaquin Arzalluz-Luque, et al.
Food Chemistry|January 30, 2025
Characterization of Rugulopteryx okamurae algae: A source of bioactive peptides, omega-3 fatty acids, and volatile compoundsFernando Rivero-Pino, Teresa Gonzalez-de la Rosa, Maria Torrecillas-Lopez, et al.
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