Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Carmen Frontela Saseta"'
Autor:
Carmen Frontela-Saseta, Graham Finlayson, Teresa Sánchez-Moya, Stefano Lorenzetti, Rubén López-Nicolás
Publikováno v:
Dietetics, Vol 3, Iss 2, Pp 144-158 (2024)
Obesity is considered an important risk factor for the onset of asthma, playing a key role in enhancing the disease’s severity. However, there is increasing evidence linking not only obesity but also overweight with a higher risk of asthma. Althoug
Externí odkaz:
https://doaj.org/article/a627d0fa65cd4ca692353f46ea6a04e9
Autor:
Teresa Sánchez-Moya, Rubén López-Nicolás, Patricia Peso-Echarri, Carlos A. González-Bermúdez, Carmen Frontela-Saseta
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionInflammatory bowel disease (IBD) comprises a heterogeneous group of chronic diseases as ulcerative colitis (UC) and Crohn’s disease (CD). IBD is the result of a dysregulation of intestinal homeostasis with a host’s loss of tolerance t
Externí odkaz:
https://doaj.org/article/d9cc577130584831ba5032e78d0abaaf
Autor:
Antonio Martínez-Martínez, David Planes-Muñoz, Carmen Frontela-Saseta, Gaspar Ros, Rubén López-Nicolás
Publikováno v:
Foods, Vol 12, Iss 18, p 3439 (2023)
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually character
Externí odkaz:
https://doaj.org/article/f4c8ccde142042579d76b6ece8639030
Publikováno v:
Foods, Vol 10, Iss 3, p 606 (2021)
Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, th
Externí odkaz:
https://doaj.org/article/540a47143d8342b7843ec167160249bf
Autor:
Rubén López Nicolás, Teresa Sánchez-Moya, Siham Ydjedd, Carmen Frontela-Saseta, Gaspar Ros-Berruezo
Publikováno v:
Nutrición Hospitalaria.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::185adb9d00542747bda9fa6a6e7cd473
https://doi.org/10.20960/nh.04451
https://doi.org/10.20960/nh.04451
Autor:
Rubén López Nicolás, Esmat Aly, Gaspar Ros-Berruezo, Aliaa Ali Darwish, Teresa Sánchez-Moya, David Planes-Muñoz, Carmen Frontela-Saseta
Publikováno v:
Nutrición Hospitalaria.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90cfb30a1ce04dde20c15dcc0463a370
https://doi.org/10.20960/nh.04366
https://doi.org/10.20960/nh.04366
Autor:
Teresa Sánchez-Moya, Rubén López-Nicolás, Gaspar Ros-Berruezo, David Planes-Muñoz, Carmen Frontela-Saseta
Publikováno v:
Food & Function. 11:7208-7216
Milk whey is effective in enhancing satiety mainly due to its protein composition. Peptides and amino acids derived from digestion of whey protein can act as suppressants of appetite by stimulation of receptors of satiety gut hormones. But, the prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f09bd69e77eb5ec215f507440cb0d6
https://doi.org/10.1039/d0fo00767f
https://doi.org/10.1039/d0fo00767f
Autor:
Ana M. Caballero Valcárcel, Rubén López Nicolás, Carmen Frontela Saseta, Carlos A. González Bermúdez, Carmen Martínez Graciá, Marina Santaella Pascual
Publikováno v:
Food Bioscience. 50:102023
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c63771e64fa2853d9e23a9ef432ec44
https://doi.org/10.1016/j.fbio.2022.102023
https://doi.org/10.1016/j.fbio.2022.102023
Autor:
Aliaa Ali Darwish, Gaspar Ros-Berruezo, Esmat Aly, Rubén López-Nicolás, Carmen Frontela-Saseta
Publikováno v:
Food Research International. 118:101-107
This study aimed to evaluate the potential anti-inflammatory role of the most produced form of lactoferrin expressed in various expression systems (Fe-saturated recombinant human Lf, rhLf) and its hydrolysate in concentrations resembles that found in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9cbe8e5c7ba614926d78331fb0e901c
https://doi.org/10.1016/j.foodres.2017.12.029
https://doi.org/10.1016/j.foodres.2017.12.029
Publikováno v:
Foods, Vol 10, Iss 606, p 606 (2021)
Foods
Volume 10
Issue 3
Foods
Volume 10
Issue 3
Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f4d5cc9d5dfdc46fc413b5d357bdff5
https://www.mdpi.com/2304-8158/10/3/606
https://www.mdpi.com/2304-8158/10/3/606