Publications en collaboration avec des chercheurs de Instituto IMDEA Alimentación (2)

2022

  1. Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

    Clinical Nutrition, Vol. 41, Núm. 1, pp. 122-130

2020

  1. Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study

    The Journal of nutrition, Vol. 150, Núm. 12, pp. 3241-3248