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Foods (Basel, Switzerland)|October 24, 2020
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and ChemometricsBeatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, et al.
Nutrients|January 30, 2020
Associations of Breast Milk Microbiota, Immune Factors, and Fatty Acids in the Rat Mother-Offspring PairIgnasi Azagra-Boronat, Alba Tres, Malén Massot-Cladera, et al.
The Journal of Nutrition|July 1, 2016
Salmosan, a β-Galactomannan-Rich Product, Protects Epithelial Barrier Function in Caco-2 Cells Infected by Salmonella enterica Serovar EnteritidisM Teresa Brufau, Joan Campo-Sabariz, Ricard Bou, et al.
Food Chemistry|January 25, 2022
Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declarationBeatriz Quintanilla-Casas, Berta Torres-Cobos, Francesc Guardiola, et al.
Food Chemistry|June 9, 2023
Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaiseElisa Varona, Pedro J García-Moreno, Simon Gregersen Echers, et al.
American Journal of Physiology. Gastrointestinal and Liver Physiology|January 13, 2009
Increased susceptibility to exacerbated liver injury in hypercholesterolemic ApoE-deficient mice: potential involvement of oxysterolsNatàlia Ferré, Marcos Martínez-Clemente, Marta López-Parra, et al.
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