Salinas-Roca, B., Rubió-Piqué, L., Carrillo-Álvarez, E., Franco-Alcaine, G.

IMPACT OF HEALTH AND SOCIAL FACTORS ON THE CARDIOMETABOLIC RISK IN PEOPLE WITH FOOD INSECURITY: A SYSTEMATIC REVIEW.

International Journal of Environmental Research and Public Health 2022, 19 (21), art. no. 14447

Farràs, M., Swann, J.R., Rowland, I., Rubió, L., Subirana, I., Catalán, Ú., Motilva, M.J., Solà, R., Covas, M.I., Blanco-Vaca, F., Fitó, M., Mayneris-Perxachs, J.

IMPACT OF PHENOL-ENRICHED OLIVE OILS ON SERUM METABONOME AND ITS RELATIONSHIP WITH CARDIOMETABOLIC PARAMETERS: A RANDOMIZED, DOUBLE-BLIND, CROSS-OVER, CONTROLLED TRIAL.

Antioxidants 2022, 11 (10), art. no. 1964.

Salinas-Roca, B., Rubió-Piqué, L., Montull-López, A.

POLYPHENOL INTAKE IN PREGNANT WOMEN ON GESTATIONAL DIABETES RISK AND NEURODEVELOPMENTAL DISORDERS IN OFFSPRING: A SYSTEMATIC REVIEW.

Nutrients 2022, 14 (18), art. no. 3753.

Calderón-Pérez, L., Suárez-García, S., Pedret, A., Suárez, M., Llauradó, E., Rubió, L., del Bas, J.M., Caimari, A., Puiggrós, F., Arola, L., Solà, R., Valls, R.

SERUM LYSOPHOSPHOLIPIDOME OF DIETARY ORIGIN AS A SUITABLE SUSCEPTIBILITY/RISK BIOMARKER OF HUMAN HYPERCHOLESTEROLEMIA: LETTER TO THE EDITOR.

Clinical Nutrition 2022, 41 (9), pp. 2073-2074.

Macià, A., Romero, M.-P., Yuste, S., Ludwig, I., Pedret, A., Valls, R.M., Salamanca, P., Solà, R., José Motilva, M., Rubió, L.

PHENOL METABOLIC FINGERPRINT AND SELECTION OF INTAKE BIOMARKERS AFTER ACUTE AND SUSTAINED CONSUMPTION OF RED-FLESHED APPLE VERSUS COMMON APPLE IN HUMANS. THE APPLECOR STUDY.

Food Chemistry 2022, 384, art. no. 132612.

Sandoval-Ramírez, B.-A., Catalán, Ú., Llauradó, E., Valls, R.-M., Salamanca, P., Rubió, L., Yuste, S., Solà, R.

THE HEALTH BENEFITS OF ANTHOCYANINS: AN UMBRELLA REVIEW OF SYSTEMATIC REVIEWS AND META-ANALYSES OF OBSERVATIONAL STUDIES AND CONTROLLED CLINICAL TRIALS.

Nutrition Reviews 2022, 80 (6), pp. 1515-1530.

Rubió L, Romero MP, Solà R, Motilva MJ, Clifford MN, Macià A.

VARIATION IN THE METHYLATION OF CAFFEOYLQUINIC ACIDS AND URINARY EXCRETION OF 3′-METHOXYCINNAMIC ACID-4′-SULFATE AFTER APPLE CONSUMPTION BY VOLUNTEERS.

Molecular Nutrition and Food Research 2021; 65(19), 210047

Yuste S, Ludwig IA, Romero MP, Piñol-Felis C, Catalán Ú, Pedret A, Valls RM, Fernández-Castillejo S, Motilva MJ, Macià A, Rubió L

METABOLIC FATE AND CARDIOMETABOLIC EFFECTS OF PHENOLIC COMPOUNDS FROM RED-FLESHED APPLE IN HYPERCHOLESTEROLEMIC RATS: A COMPARATIVE STUDY WITH COMMON WHITE-FLESHED APPLE. THE APPLECOR STUDY.

Molecular Nutrition and Food Research 2021; 65(10), 2001225.

Martínez-Subirà M, Romero MP, Moralejo M, Macià A, Puig E, Savin R, Romagosa I.

POST-ANTHESIS THERMAL STRESS INDUCES DIFFERENTIAL ACCUMULATION OF BIOACTIVE COMPOUNDS IN FIELD-GROWN BARLEY.

Journal of the Science of Food and Agriculture 2021; 101 (15), pp. 6496-6504.

Martínez-Subirà M, Romero MP, Macià A, Puig E, Romagosa I, Moralejo M.

BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY IN PEARLING FRACTIONS OF HULLED, PARTIALLY HULL-LESS AND HULL-LESS FOOD BARLEY GENOTYPES.

Foods 2021; 10 (3), 565

Martínez-Subirà M, Moralejo M, Puig E, Romero MP, Savin R, Romagosa I

IMPACT OF RISING TEMPERATURE IN THE DEPOSITION PATTERNS OF BIOACTIVE COMPOUNDS IN FIELD GROWN FOOD BARLEY GRAINS.

Plants 2021; 10(3), 598, pp. 1-17.

Fernández-Castillejo S, Pedret A, Catalán Ú, Valls RM, Farràs M, Rubió, L Castañer O, Macià A, Fitó M, Motilva MJ, Covas MI, Giera M, Remaley AT, Solà R

VIRGIN OLIVE OIL PHENOLIC COMPOUNDS MODULATE THE HDL LIPIDOME IN HYPERCHOLESTEROLAEMIC SUBJECTS: A LIPIDOMIC ANALYSIS OF THE VOHF STUDY.

Molecular Nutrition and Food Research 2021; 65(9), 2001192.

Martínez-Subirà, M, Romero, MP, Puig, E, Macià, A, Romagosa, I, Moralejo, M

Purple, high β-glucan, hulless barley as valuable ingredient for functional food.

LWT 2020; 131, Nº 109582

Sandoval-Ramírez, BA, Catalán, Ú, Calderón-Pérez, L, Companys, J, Pla-Pagà, L, Ludwig, IA, Romero, MP, Solà, R

THE EFFECTS AND ASSOCIATIONS OF WHOLE-APPLE INTAKE ON DIVERSE CARDIOVASCULAR RISK FACTORS. A NARRATIVE REVIEW.

Critical Reviews in Food Science and Nutrition 2020; 60 (22), pp. 3862-3875.

Yuste, S, Macià, A, Motilva, MJ, Prieto-Diez, N, Romero, MP, Pedret, A, Solà, R, Ludwig, IA, Rubió, L

THERMAL AND NON-THERMAL PROCESSING OF RED-FLESHED APPLE: HOW ARE (POLY)PHENOL COMPOSITION AND BIOAVAILABILITY AFFECTED?.

Food and Function 2020; 11(12), pp 10436-10447.

Yuste, S.; Macià, A.; Ludwig, I.A.; Fernández-Castillejo, S.; Catalán, U.; Motilva, M.J.; Rubió, L

Validation of dried blood spot cards to determine apple phenolic metabolites in human blood and plasma after an acute intake of red-fleshed apple snack

Molecular Nutrition & Food Research. 62-1800623. 2018

Calderón-Pérez, L, Gosalbes, MJ, Yuste, S, Valls, RM, Pedret, A, Llauradó, E, Jimenez-Hernandez, N, Artacho, A, Pla-Pagà, L, Companys, J, Ludwig, I, Romero, MP, Rubió, L, Solà, R

GUT METAGENOMIC AND SHORT CHAIN FATTY ACIDS SIGNATURE IN HYPERTENSION: A CROSS-SECTIONAL STUDY.

Scientific Reports 2020; 10 (1), art. no. 6436.

Rubió, L, Yuste, S, Ludwig, I, Romero, MP, Motilva, MJ, Calderón, L, Pla-Pagà, L, Companys, J, Macià, A

APPLICATION OF DRIED BLOOD SPOT CARDS COMBINED WITH LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY TO DETERMINE EIGHT FAT-SOLUBLE MICRONUTRIENTS IN HUMAN BLOOD.

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 1152, art. no. 122247.

Granado-Serrano, AB, Martín-Garí, M, Sánchez, V, Riart Solans, M, Berdún, R, Ludwig, IA, Rubió, L, Vilaprinyó, E, Portero-Otín, M, Serrano, JCE

FAECAL BACTERIAL AND SHORT-CHAIN FATTY ACIDS SIGNATURE IN HYPERCHOLESTEROLEMIA.

Food and Function 2019; 10 (8), pp. 4897-4910.

López De Las Hazas, MC, Martin-Hernández, R, Crespo, MC, Tomé-Carneiro, J, Del Pozo-Acebo, L, Ruiz-Roso, MB, Escola-Gil, JC, Osada, J, Portillo, MP, Martinez, JA, Navarro, MA, Rubió, L, Motilva, MJ, Visioli, F, Dávalos, A

IDENTIFICATION AND VALIDATION OF COMMON MOLECULAR TARGETS OF HYDROXYTYROSOL.

Scientific Reports 2019; 9 (1), Nº 1772.

Farràs, M, Arranz, S, Carrión, S, Subirana, I, Muñoz-Aguayo, D, Blanchart, G, Kool, M, Solà, R, Motilva, MJ, Escolà-Gil, JC, Rubió, L, Fernández-Castillejo, S, Pedret, A, Estruch, R, Covas, MI, Fitó, M, Hernáez, Á, Castañer, O.

IDENTIFICATION AND VALIDATION OF COMMON MOLECULAR TARGETS OF HYDROXYTYROSOL.

Food and Function 2019; 10 (8), pp. 4897-4910.

Yuste S, Ludwig IA, Rubió L, Romero MP, Pedret A, Valls RM, et al.

In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers.

J Funct Foods 2019; 55:146-155.

Fernández-Castillejo S, Macià A, Motilva MJ, Catalán Ú, Solà R.

Endothelial cells deconjugate resveratrol metabolites to free resveratrol: a possible role in tissue factor modulation.

Mol Nutr Food Res 2019; 63(3).

Bars-Cortina D, Riera-Escamilla A, Gou G, Piñol-Felis C, Motilva M-.

Design, optimization and validation of genes commonly used in expression studies on DMH/AOM rat colon carcinogenesis model

PeerJ 2019; 2019(1).

Martínez, M.; Motilva, M.J.; López de las Hazas, M.C; Romero, M.P.; Vaculova, K.; Ludwiig, I.A.

Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production.

Food Chemistry. 245, pp.61-70. 2018

Bars-Cortina D, Macià A, Iglesias I, Garanto X, Badiella L, Motilva MJ.

Seasonal variability of the phytochemical composition of new red-fleshed apple varieties compared with traditional and new white-fleshed varieties.

J Agric Food Chem 2018;66(38):10011-10025.

Mosele JI, Motilva MJ, Ludwig IA.

β-Glucan and phenolic compounds: their concentration and behavior during in vitro gastrointestinal digestion and colonic fermentation of different barley-based food products.

J Agric Food Chem 2018; 66(34):8966-8975.

Yuste, S.; Macià, A.; Ludwig, I.A.; Fernández-Castillejo, S.; Catalán, U.; Motilva, M.J.; Rubió, L

Validation of dried blood spot cards to determine apple phenolic metabolites in human blood and plasma after an acute intake of red-fleshed apple snack

Molecular Nutrition & Food Research. 62-1800623. 2018

Ludwig IA, Rubió L, Mosele JI, Motilva MJ.

Metabolic fate of extractable and non-extractable polyphenols.

Food Chem Funct Anal 2018. January(5):220-240

Farràs, M.; et al. (17/). 2018

Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomised, double-blind, cross-over, controlled trial.

Journal of Nutritional Biochemistry. 51, pp.99-104. 201

Bars-Cortina D, Macià A, Iglesias I, Romero MP, Motilva MJ.

Phytochemical profiles of new red-fleshed apple varieties compared with traditional and new white-fleshed varieties.

J Agric Food Chem 2017; 65(8):1684-1696.

López De Las Hazas M-, Piñol C, Macià A, Motilva MJ.

Hydroxytyrosol and the colonic metabolites derived from virgin olive oil intake induce cell cycle arrest and apoptosis in colon cancer cells.

J Agric Food Chem 2017; 65(31):6467-6476.

López De Las Hazas M-, Mosele JI, Macià A, Ludwig IA, Motilva MJ.

Exploring the colonic metabolism of grape and strawberry anthocyanins and their in vitro apoptotic effects in HT-29 colon cancer cells.

J Agric Food Chem 2017; 65(31):6477-6487.

Fernández-Castillejo S, García-Heredia A-, Solà R, Camps J, López de la Hazas M-, Farràs M, et al.

Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial.

Mol Nutr Food Res 2017;61(10).

Pérez-Ternero C, Macià A, De Sotomayor MA, Parrado J, Motilva MJ, Herrera M-.

Bioavailability of the ferulic acid-derived phenolic compounds of a rice bran enzymatic extract and their activity against superoxide production.

ood Funct 2017; 8(6):2165-2174.

Martín-Peláez S, Mosele JI, Pizarro N, Farràs M, de la Torre R, Subirana I, et al.

Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota.

FEur J Nutr 2017; 56(1):119-131.

Mosele, JI.; et al. (4/).

Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation.

Food Chemistry. 201, pp.120-130.(2016)

López de las Hazas MC.; et al. (8/).

Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids.

Journal Of Functional Foods. Elsevier. 22, pp.52-63. (2016)

Cacabelos D; et al. (19/).

Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis.

Neurobiology of Disease. 88, pp.148-160. (2016)

Motilva, MJ.; Maciá, A.; Romero,M.P.; Rubió, L.; Mercader, M.; González Ferrero, C.

Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract.

Journal Of Functional Foods. Elsevier. 25, pp.80-83. (2016)

Ramos MC, Romero MP.

Effects of soil characteristics and leaf thinning on micronutrient uptake and redistribution in 'Cabernet Sauvignon'.

Vitis. 55-3, pp.113-120. (2016)

Lopez de las Hazas MC, Motilva MJ, Piñol C, Macià A.

Application of dried blood spot cards to determine olive oil phenols (hydroxytyrosol metabolites) in human blood.

Talanta; 159:189-193. (2016)

MCatalán Ú, Rubió L, López de Las Hazas MC, Herrero P, Nadal P, Canela N, et al.

Hydroxytyrosol and its complex forms (secoiridoids) modulate aorta and heart proteome in healthy rats: Potential cardio-protective effects.

FMol Nutr Food Res; 60(10):2114-2129

Pascual M., Romero M.-P., Rufat J., Villar J.M.

Canopy management in rainfed vineyards (cv. Tempranillo) for optimising water use and enhancing wine quality.

Journal of the Science of Food and Agriculture, 95 (15), pp. 3067-3076. (2015)

Martín-Peláez, S., Mosele, J.I., Pizarro, N., Farràs, M., de la Torre, R., Subirana, I., Pérez-Cano, F.J., Castañer, O., Solà, R., Fernandez-Castillejo, S., Heredia, S., Farré, M., Motilva, M.J., Fitó, M.

Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota.

European Journal of Nutrition, 13 p. Article in Press.(2015)

Mosele, J.I., Macià, A., Motilva, M.-J.

Metabolic and microbial modulation of the large intestine ecosystem by non-absorbed diet phenolic compounds.

A review (2015) Molecules, 20 (9), pp. 17429-17468.

Pedret, A., Catalán, Ú., Fernández-Castillejo, S., Farràs, M., Valls, R.-M., Rubió, L., Canela, N., Aragonés, G., Romeu, M., Castañer, O., De La Torre, R., Covas, M.-I., Fitó, M., Motilva, M.-J., Solà, R.

Impact of virgin olive oil and phenol-enriched virgin olive oils on the HDL proteome in hypercholesterolemic subjects: A double blind, randomized, controlled, cross-over clinical trial (VOHF study).

PLoS ONE, 10 (6), art. no. e0129160 (2015)

Valls, R.-M., Farràs, M., Suárez, M., Fernández-Castillejo, S., Fitó, M., Konstantinidou, V., Fuentes, F., López-Miranda, J., Giralt, M., Covas, M.-I.,Motilva, M.-J., Solà, R.

Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial.

(2015) Food Chemistry, 167, pp. 30-35. Cited 7 times.

Motilva, M.-J., Macià, A., Romero, M.-P., Labrador, A., Domínguez, A., Peiró, L.

Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces.

Food Chemistry, 163, pp. 234-243. (2014)

Mosele, J.I., Martín-Peláez, S., Macià, A., Farràs, M., Valls, R.-M., Catalán, U., Motilva, M.J.

Study of the catabolism of thyme phenols combining in vitro fermentation and human intervention.

Journal of Agricultural and Food Chemistry, 62 (45), pp. 10954-10961. (2014)

Rubió, L., Serra, A., Macià, A., Piñol, C., Romero, M.-P., Motilva, M.J.

In vivo distribution and deconjugation of hydroxytyrosol phase II metabolites in red blood cells: A potential new target for hydroxytyrosol.

Journal of Functional Foods, 10, pp. 139-143 (2014)

Rubió L., Macià A., Castell-Auví A., Pinent M., Blay M.T., Ardévol A., Romero M.P., Motilva M.J.

Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models.

Food Chemistry, 149:277-284 (2014)

Cedó, L., Castell-Auví, A., Pallarès, V., Macià, A., Blay, M., Ardévol, A., Motilva, M.J., Pinent, M

Gallic acid is an active component for the anticarcinogenic action of grape seed procyanidins in pancreatic cancer cells.

Nutrition and Cancer, 66, 88-96 (2014)

Rubió, L., Macià, A., Motilva, M.-J

Impact of various factors on pharmacokinetics of bioactive polyphenols: An overview.

Current Drug Metabolism, Volume 15: 62-76 (2014)

Rubió L., Motilva, M.J., Romero M.P.

Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles.

Critical Reviews in Food Science and Nutrition, 53:943-953 (2013)

Serra A., Blade C., Arola L., Macià A., Motilva M.J.

Flavanol metabolites distribute in visceral adipose depots after a long-term intake of grape seed proanthocyanidin extract in rats.

British Journal of Nutrition, Article in press, pp. 1-10 (2013)

Motilva, M.-J., Macià, A., Romero, M.-P., Labrador, A., Domínguez, A., Peiró, L.

Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces.

European Journal of Nutrition, 52:1029-1038 (2013)

Motilva M.J., Serra A., Macià A.

Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview.

Journal of Chromatography A, 1292:66-82 (2013)

Ardèvol A., Motilva M.J., Serra A., Blay M., Pinent M.

Procyanidins target mesenteric adipose tissue in Wistar lean rats and subcutaneous adipose tissue in Zucker obese rat.

Food Chemistry, 141:160-166 (2013)

Rubió, L., Valls, RM., Macià, A., Pedret, A., Giralt, M., Romero, M.P., De La torre, R., Motilva, M.J.

Impact of olive phenolic concentration on human plasmatic phenolic metabolites.

Food Chemistry, 135:2922-2929 (2012)

Castell-Auví, A., Cedó, L., Pallarès, V., Blay, M.T., Pinent, M., Motilva, MJ., Garcia-Vallvé, S., Ardévol, A.

Procyanidins modify insulinemia by affecting insulin production and degradation.

Journal of Nutritional Biochemistry, 23:1565-1572 (2012)

Serra, A., Bryant, N., Motilva, M.J., Blumberg, JB., Chen, C.-Y.O.

Fetal programming of dietary fructose and saturated fat on hepatic quercetin glucuronidation in rats.

Nutrition, 28:1165-1171 (2012)

Rubió, L., Serra, A., Macià, A., Borràs, X., Romero, M.P., Motilva, M.J

Validation of determination of plasma metabolites derived from thyme bioactive compounds by improved liquid chromatography coupled to tandem mass spectrometry.

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Science, 905:75-84 (2012)

Soler-Cantero, A., Jové, M., Cacabelos, D., Boada, J., Naudí, A., Romero, M.P., Cassanyé, A., Motilva, M.J.

Plant-derived phenolics inhibit the accrual of structuraly characterised protein and lipid oxidative modifications.

PLoS ONE, 7, art. no. e43308 (2012)

Rubió, L., Macià, A., Valls, R.M., Pedret, A., Romero, M.P., Solà, R., Motilva, M.J.

A new hydroxytyrosol metabolite identified in human plasma: hydroxytyrosol acetate sulfate.

Food Chemistry, 134: 1132-1136 (2012)

Serra, A., Macià, A., Rubió, L., Anglès, N., Romero, M.P., Ortega, N., Morelló, J.R., Motilva, M.J.

Distribution of procyanidins and their metabolites in rat plasma and tissues in relation to ingestion of procyanidin-enriched or procyanidin-rich cocoa creams.

European Journal of Nutrition, pp.1-10 Article in Press (2012)

Serra, A., Macià, A., Romero, M-P-, Anglés, N., Morelló, J.R., Motilva, M.J.

Metabolic pathways of the colonic metabolism of procyanidis (monomers and dimmers) and alkaloids.

Food chemistry, 126: 1127-1137 (2011)Food Chemistry, 163, pp. 234-243. (2014)

Serra, A., Macià, A., Romero, María-Paz, Piñol, C., Motilva, Maria-José

Rapid methods to determine procyanidins, anthocyanins, theobromine and caffeine in rat tissues by liquid chromatography-tandem mass spectrometry.

Journal of Chromatography B, B 897: 1519-1528 (2011)

Ortega, N., Macià, A., Romero, M.P., Reguant, J., Motilva, M.J.

Matrix composition effect on the digestibility of carob flour phenols by in vitro digestion model.

Food Chemistry, 124: 65-71 (2011)

Suárez, M., Macià, A., Romero, M.P., Reguant, J., Motilva, M.J.

Stability of a phenol-enriched olive oil during storage.

European Journal of Lipid Science and Technology, 113: 894-903 (2011)

Suárez, M., Valls, R.M., Romero, M.P., Macià, A., Fernández, S., Giralt, M., Solà, R., Motilva, M.J.

Bioavailability of phenols from a phenol-enriched olive oil

British Journal of Nutrition, 106: 1691-1701 (2011)

Jové, M., Serrano J.C.E., Ortega, N., Ayala, V., Anglès, N., Reguant, J., Morello, J.R., Macià, A., Romero, M.P., Motilva, M.J., Prat, J., Pamplona, R., Otín, M.

Multicompartimental LC-Q-ToF-based metabolomics as an exploratory tool to identify novel pathways affected by polyphenol rich diets in mice.

Journal of Proteome Research, 10: 3501-3512 (2011)

Francisca Gutiérrez-González, María Paz Romero, Maria Casanovas, María José Motilva, María Isabel Mínguez-Mosquera

Metabolites involved in Oleuropein accumulation and degradation in fruits of Olea europaea L.: Hojiblanca and Arbequina varieties.

Journal of Agricultural and Food Chemistry, 58: 12924-12933 (2010)

Manuel Suárez, Maria-Paz Romero, Maria-José Motilva

Development of a Phenol-Enriched Olive Oil with Phenolic compounds from Olive Cake.

Journal of Agricultural and Food Chemistry, 58: 10396-10403 (2010)

Anna Castell-Auví, Lídia Cedó, Victor Pallarés, M. Teresa Blay, Montserrat Pinent, M. José Motilva, Lluís Arola, Anna Ardèvol

Development of a Coculture System to evaluate the bioactivity of plant extracts on Pancreatic ß-Cells.

Planta Med, 76: 1576-1581 (2010)

María-Pilar Martí, Albert Pantaleón, Aleksandra Rozek, Aránzazu Soler, Josep Valls, Alba Macià, María-Paz Romero, María-José Motilva

Rapid analysis of procyanidins and anthocyanins in plasma by microelution SPE and ultra-HPLC.

Journal of Sep.Sci., 33: 2841-2853 (2010)

Nadia Ortega, Alba Macià, Mari-Paz Romero, Jordi Reguant, Maria-José Motilva

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model.

Food Chemistry, 124: 65-71 (2010)

M.Teresa Gimeno, Nónica Elia, M. José Motilva

Interés de la caracterización nutricional en productos de panadería.

Alimentaria, 413: 55-58 (2010)

Anna Castell-Auví, M. José Motilva, Alba Macià, Helena Torrell, Cinta Bladé, Montserrat Pinent, Lluís Arola, Anna Ardévol

Organotypic co-culture system to study plant extract bioactivity on hepatocytes.

Food Chemistry, 122: 775-781 (2010)

Rosa-Maria Valls, Aránzazu Soler, Josefa Girona, Mercedes Heras, María-Paz Romero, María-Isabel Covas, Rosa Solà, Lluis Masana, María-José Motilva

Effect of the long-term regular intake of virgin olive oil on the phenolic metabolites in human fasting plasma.

Journal of Pharmaceutical and Biomedical Analisys, 53: 68-74 (2010)

Nàdia Ortega, María-Paz Romero, Alba Macià, Jordi Reguant, Neus Anglès, José-Ramón Morelló, María-José Motilva

Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples.

FJournal of Food Composition and Analysis, 23: 298-305 (2010)

M. Suárez, M.P. Romero, A. Macià, R.M. Valls, S. Fernández, R. Solà, M.J. Motilva

Improved method for identifying and quantifying olive oil phenolic compounds and their metabolites in human plasma by microelution solid-phase extraction plate and liquid chromatography tandem mass spectrometry.

Journal of Chromatography B, 877: 4097-4106 (2009)

N.Ortega, A.Macià, M.P. Romero, E. Trullols, J.R. Morelló, N. Anglès, M.J. Motilva-

Rapid determination of phenolic compounds and alkaloids of carob flour by improved liquid chromatography tandem mass spectrometry.

Agricultural and Food Chemistry", 57: 7239-7244 (2009)

Nadia Ortega, Jordi Reguant, M.Paz Romero, Alba Macià, M.José Motilva

Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in Vitro Digestion Model.

Journal of Agricultural and Food Chemistry, 57: 5743-5749 (2009)

Lorenzo Cerretani, María-José Motilva, María-Paz Romero, Alessandra Bendini, Giovanni Lerker.-

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars.

European Food Research and Technology, 226: 1251-1258 (2008)

María-Nieves Criado, María-Paz Romero, María Casanovas, María-José Motilva.-

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons.

Food Chemistry, 110: 873-880 (2008)

HULL-LESS AND COLOURER-GRAIN AS A SOURCE OF VALUABLE HEALTHY BIOACTIVE COMPOUNDS.
PhD: Mariona Martínez (2021)

Dietary plant bioactives to prevent pathologies: Olive oil polyphenols and endogenous vitamin E. Red-fleshed apples to control carcinogen-induced colon-cancer rat model.
PhD: David Bars (2019)

Colonic metabolism of phenolic compounds: from in vitro to in vivo approaches.
PhD: Juana Mosele (2016)

Polyphenol metabolism: from in vitro to in vivo approaches.
PhD: Aida Serra (2012)

Metodologies per a l’estudi de compostos fenòlics i alcaloides en el cacau i la garrofa: extracció, caracterització i avaluació de la digestibilitat en model in-vitro. PhD: Nàdia Ortega (2010)

Estudio de la capacidad antioxidante y la biodisponibilidad de los compuestos fenólicos del aceite de oliva. Primeras etapas en el desarrollo de un aceite de oliva funcional. PhD: Arantza Soler (2009)

Caracterización del perfil pigmentario (clorofilas y carotenoides) del fruto (Oleo europeae L.) y del aceite de oliva virgen de la variedad Arbequina y su variación en función de algunos factores agronómicos y tecnológicos. PhD: Nieves Criado (2006)

Estudio del efecto de la aplicación de diferentes estrategias de riego al olivo (Olea europaea L.) de la variedad Arbequina sobre al composición del aceite. PhD: MªJesús Tovar (2001)