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Items: 8

1.

Palm Oil on the Edge.

Gesteiro E, Guijarro L, Sánchez-Muniz FJ, Vidal-Carou MDC, Troncoso A, Venanci L, Jimeno V, Quilez J, Anadón A, González-Gross M.

Nutrients. 2019 Aug 26;11(9). pii: E2008. doi: 10.3390/nu11092008. Review.

2.

Effect of Functional Bread Rich in Potassium, γ-Aminobutyric Acid and Angiotensin-Converting Enzyme Inhibitors on Blood Pressure, Glucose Metabolism and Endothelial Function: A Double-blind Randomized Crossover Clinical Trial.

Becerra-Tomás N, Guasch-Ferré M, Quilez J, Merino J, Ferré R, Díaz-López A, Bulló M, Hernández-Alonso P, Palau-Galindo A, Salas-Salvadó J.

Medicine (Baltimore). 2015 Nov;94(46):e1807. doi: 10.1097/MD.0000000000001807.

3.

The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study.

Quilez J, Salas-Salvado J.

Public Health Nutr. 2016 Apr;19(6):983-7. doi: 10.1017/S1368980015000944. Epub 2015 May 6.

PMID:
25945420
4.

Salt in bread in Europe: potential benefits of reduction.

Quilez J, Salas-Salvado J.

Nutr Rev. 2012 Nov;70(11):666-78. doi: 10.1111/j.1753-4887.2012.00540.x. Review.

PMID:
23110645
5.

High insoluble fibre content increases in vitro starch digestibility in partially baked breads.

Ronda F, Rivero P, Caballero PA, Quilez J.

Int J Food Sci Nutr. 2012 Dec;63(8):971-7. doi: 10.3109/09637486.2012.690025. Epub 2012 May 24.

PMID:
22621760
6.

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.

Ronda F, Gomez M, Quilez J.

Int J Food Sci Nutr. 2010 Sep;61(6):624-9. doi: 10.3109/09637481003670824.

PMID:
20345329
7.

Evaluation of lipid oxidation after ingestion of bakery products enriched with phytosterols, beta-carotene and alpha-tocopherol.

Brufau G, Quílez J, Angel Canela M, Salas-Salvadó J, Bulló MM, Rafecas M.

Clin Nutr. 2004 Dec;23(6):1390-7.

PMID:
15556261
8.

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