Quilez J - Search Results

1

Changes in bread consumption and 4-year changes in adiposity in Spanish subjects at high cardiovascular risk.

Bautista-Castaño I, Sánchez-Villegas A, Estruch R, Martínez-González MA, Corella D, Salas-Salvadó J, Covas MI, Schroder H, Alvarez-Pérez J, Quilez J, Lamuela-Raventós RM, Ros E, Arós F, Fiol M, Lapetra J, Muñoz MA, Gómez-Gracia E, Tur J, Pintó X, Ruiz-Gutierrez V, Portillo-Baquedano MP, Serra-Majem L; PREDIMED Study Investigators. Bautista-Castaño I, et al. Among authors: quilez j. Br J Nutr. 2013 Jul 28;110(2):337-46. doi: 10.1017/S000711451200476X. Epub 2012 Dec 3. Br J Nutr. 2013. PMID: 23199451 Free article.

2

Salt in bread in Europe: potential benefits of reduction.

Quilez J, Salas-Salvado J. Quilez J, et al. Nutr Rev. 2012 Nov;70(11):666-78. doi: 10.1111/j.1753-4887.2012.00540.x. Nutr Rev. 2012. PMID: 23110645 Review.

3

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

Quilez J, Salas-Salvado J. Quilez J, et al. Public Health Nutr. 2016 Apr;19(6):983-7. doi: 10.1017/S1368980015000944. Epub 2015 May 6. Public Health Nutr. 2016. PMID: 25945420 Free PMC article.

4

Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.

Quílez J, Bulló M, Salas-Salvadó J. Quílez J, et al. J Food Sci. 2007 Aug;72(6):S407-11. doi: 10.1111/j.1750-3841.2007.00408.x. J Food Sci. 2007. PMID: 17995698 Clinical Trial.

5

Potential uses and benefits of phytosterols in diet: present situation and future directions.

QuIlez J, GarcIa-Lorda P, Salas-Salvadó J. QuIlez J, et al. Clin Nutr. 2003 Aug;22(4):343-51. doi: 10.1016/s0261-5614(03)00060-8. Clin Nutr. 2003. PMID: 12880600 Review.

6

Bakery products enriched with phytosterol esters, alpha-tocopherol and beta-carotene decrease plasma LDL-cholesterol and maintain plasma beta-carotene concentrations in normocholesterolemic men and women.

Quílez J, Rafecas M, Brufau G, García-Lorda P, Megías I, Bulló M, Ruiz JA, Salas-Salvadó J. Quílez J, et al. J Nutr. 2003 Oct;133(10):3103-9. doi: 10.1093/jn/133.10.3103. J Nutr. 2003. PMID: 14519792 Clinical Trial.

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. Brufau G, et al. Among authors: quilez j. Clin Nutr. 2004 Dec;23(6):1390-7. doi: 10.1016/j.clnu.2004.05.007. Clin Nutr. 2004. PMID: 15556261 Clinical Trial.

8

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. Becerra-Tomás N, et al. Among authors: quilez j. Medicine (Baltimore). 2015 Nov;94(46):e1807. doi: 10.1097/MD.0000000000001807. Medicine (Baltimore). 2015. PMID: 26579797 Free PMC article. Clinical Trial.

9

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

Ronda F, Gomez M, Quilez J. Ronda F, et al. Among authors: quilez j. Int J Food Sci Nutr. 2010 Sep;61(6):624-9. doi: 10.3109/09637481003670824. Int J Food Sci Nutr. 2010. PMID: 20345329

10

A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction.

Peñas E, Diana M, Frias J, Quílez J, Martínez-Villaluenga C. Peñas E, et al. Among authors: quilez j. Plant Foods Hum Nutr. 2015 Mar;70(1):97-103. doi: 10.1007/s11130-015-0469-6. Plant Foods Hum Nutr. 2015. PMID: 25638256 Free article.

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