Joaquim Calvo-Lerma

род занятий: исследователь

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Статьи 10

Дата

Заголовок

Авторы

2020-04-04

Association between faecal pH and fat absorption in children with cystic fibrosis on a controlled diet and enzyme supplements dose

Joaquim Calvo-Lerma
2020-07-08

Users' Experiences of a Mobile Health Self-Management Approach for the Treatment of Cystic Fibrosis: Mixed Methods Study

Jacqueline Floch, Thomas Vilarinho, Annabel Zettl, Gema Ibanez-Sanchez, Joaquim Calvo-Lerma, Erlend Stav, Peter Halland Haro, Asbjørn Lein Aalberg, Alvaro Fides-Valero, Jose-Luis Bayo-Monton
2020-09-01

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

Andrea Asensio-Grau, Joaquim Calvo-Lerma
2019-04-18

The Potential of Self-Management mHealth for Pediatric Cystic Fibrosis: Mixed-Methods Study for Health Care and App Assessment

Antonio Martinez-Millana, Annabel Zettl, Jacqueline Floch, Joaquim Calvo-Lerma, José Luis Sevillano, Carmen Ribes-Koninckx, Vicente Traver
2019-03-12

Clinical validation of an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy through a prospective interventional study in paediatric patients with Cystic Fibrosis

Joaquim Calvo-Lerma, Mar Ruperto, Sandra Woodcock, Ana Andrés
2019-02-22

A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis

Joaquim Calvo-Lerma, Ana Andrés
2019-01-15

Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

Joaquim Calvo-Lerma, Victoria Fornés
2019-12-20

Assessing gastro-intestinal related quality of life in cystic fibrosis: Validation of PedsQL GI in children and their parents

Mieke Boon, Joaquim Calvo-Lerma, Sandra Woodcock
2018-09-14

In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components

Joaquim Calvo-Lerma, Ana Andrés
2018-11-29

Fat digestibility in meat products: influence of food structure and gastrointestinal conditions

Joaquim Calvo-Lerma, Ana Andrés

Human - wd:Q91063283

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