Publikationen, an denen er mitarbeitet Inmaculada Navarro González (26)

2021

  1. Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects

    Plant Foods for Human Nutrition, Vol. 76, Núm. 4, pp. 494-500

2020

  1. Consumption of spinach and tomato modifies lipid metabolism, reducing hepatic steatosis in rats

    Antioxidants, Vol. 9, Núm. 11, pp. 1-21

  2. Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect

    LWT, Vol. 134

  3. Seasonal variation of health-promoting bioactives in broccoli and methyl-jasmonate pre-harvest treatments to enhance their contents

    Foods, Vol. 9, Núm. 10

  4. Tomato

    Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (Elsevier), pp. 255-271

  5. Variations in the sugars and antioxidant compounds related to root colour in tunisian carrot (daucus carota subsp. sativus) landraces

    Italian Journal of Food Science, Vol. 32, Núm. 3, pp. 658-673

2019

  1. Ameliorative effect of spinach on non-alcoholic fatty liver disease induced in rats by a high-fat diet

    International Journal of Molecular Sciences, Vol. 20, Núm. 7

  2. Food neophobia and eating disorders: Impact on adherence to the mediterranean diet of spanish university students

    Revista Chilena de Nutricion, Vol. 46, Núm. 2, pp. 174-180

  3. Spinach consumption ameliorates the gut microbiota and dislipaemia in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

    Food and Function, Vol. 10, Núm. 4, pp. 2148-2160

2018

  1. Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes

    Journal of Functional Foods, Vol. 42, pp. 271-280

  2. Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

    Food Chemistry, Vol. 252, pp. 373-380

  3. Investigation of 3D Contour Map and Intermolecular Interaction of Dopamine with β-Cyclodextrin and 2-Hydroxypropyl-β-cyclodextrin

    Journal of Solution Chemistry, Vol. 47, Núm. 3, pp. 409-429

  4. Tomato juice supplementation influences the gene expression related to steatosis in rats

    Nutrients, Vol. 10, Núm. 9

2017

  1. A study of the prebiotic-like effects of tomato juice consumption in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

    Food and Function, Vol. 8, Núm. 10, pp. 3542-3552

  2. Estimación de la capacidad antioxidante de los alimentos ingeridos por la poblaclión Española

    Revista Chilena de Nutricion, Vol. 44, Núm. 2, pp. 183-188

2016

  1. Adherencia a la dieta mediterránea y su relación con la calidad del desayuno en estudiantes de la Universidad de Murcia

    Nutricion Hospitalaria, Vol. 33, Núm. 4, pp. 901-908

  2. Effect of tomato juice consumption on the plasmatic lipid profile, hepatic HMGCR activity, and fecal short chain fatty acid content of rats

    Food and Function, Vol. 7, Núm. 10, pp. 4460-4467

2015

  1. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLC-DAD-ESI/MSn

    International Journal of Molecular Sciences, Vol. 16, Núm. 1, pp. 805-822

  2. Assessment of the antioxidant properties of tomato extracts: A synergistic approach using in vitro chemical tests and cell-based assays

    Acta Alimentaria, Vol. 44, Núm. 2, pp. 297-303

  3. The effect of tomato juice supplementation on biomarkers and gene expression related to lipid metabolism in rats with induced hepatic steatosis

    European Journal of Nutrition, Vol. 54, Núm. 6, pp. 933-944