C. Asensio-Vegas

Effects of ewe’s milk yogurt (whole and semi-skimmed) and cow’s milk yogurt on inflammation markers and gut microbiota of subjects with borderline-high plasma cholesterol levels: a crossover study

B. Olmedilla-Alonso, A. Martín-Diana, N. Redondo, 2019, European Journal of Nutrition.

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

J. Fontecha, B. Olmedilla-Alonso, A. Martín-Diana, 2017, Food & nutrition research.

Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)

E. Peñas, B. Olmedilla-Alonso, A. Martín-Diana, 2018, Journal of Food and Nutrition Research.

Carob by-products and seaweeds for the development of functional bread

C. Martínez-Villaluenga, J. Miranda, D. D. de Luis, 2018, Journal of Food Processing and Preservation.

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

B. Olmedilla-Alonso, M. Muzquiz, C. Burbano, 2015, Food chemistry.

Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics.

B. Olmedilla-Alonso, C. Cuadrado, C. Asensio-Vegas, 2013, Journal of the science of food and agriculture.

Development of yoghurt from ovine milk with enhanced texture and flavour properties

B. Tiwari, A. Martín-Diana, C. Asensio-Vegas, 2018 .

In-vitro Approach for the Determination of Antioxidant and Anti-inflammatory Activity of Wild Marjoram (Thymus mastichina L.)

N. Brunton, D. Rai, Mohammad B Hossain, 2018, Journal of Food and Nutrition Research.