Publicaciones (64) Publicaciones en las que ha participado algún/a investigador/a

2016

  1. Antimicrobial Activity of Starch Hydrogel Incorporated with Copper Nanoparticles

    ACS Applied Materials and Interfaces, Vol. 8, Núm. 25, pp. 16280-16288

  2. Apple peel flavonoids as natural antioxidants for vegetable juice applications

    European Food Research and Technology, Vol. 242, Núm. 9, pp. 1459-1469

  3. Are Mitochondrial Fusion and Fission Impaired in Leukocytes of Type 2 Diabetic Patients?

    Antioxidants and Redox Signaling, Vol. 25, Núm. 2, pp. 108-115

  4. Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function

    Food and Function, Vol. 7, Núm. 10, pp. 4410-4421

  5. Bioactive properties of honey with propolis

    Food Chemistry, Vol. 196, pp. 1215-1223

  6. Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

    Journal of Functional Foods, Vol. 25, pp. 486-496

  7. Carne de ternera enriquecida: empleo de ácido linoleico conjugado y extracto de semilla de uva

    MG Mundo ganadero, Año 27, Núm. 270, pp. 50-55

  8. Characterization and antimicrobial susceptibility of one antibiotic-sensitive and one multidrug-resistant Corynebacterium kroppenstedtii strain isolated from patients with granulomatous mastitis

    New Microbes and New Infections, Vol. 14, pp. 93-97

  9. Colour removal from beet molasses by ultrafiltration with activated charcoal

    Chemical Engineering Journal, Vol. 283, pp. 313-322

  10. Comparative assessment of rubrics as a tool for formative evaluation in laboratory practice reports and team work

    ICERI2016 Proceedings, pp. 0572-0581

  11. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus

    NJAS - Wageningen Journal of Life Sciences, Vol. 78, pp. 29-33

  12. Composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas españolas y su evolución durante la crianza sobre lías

    Enoviticultura, Núm. 38, pp. 4-15

  13. Critical assessment of antioxidant-related parameters of honey

    International Journal of Food Science and Technology, Vol. 51, Núm. 1, pp. 30-36

  14. Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS

    Journal of Functional Foods, Vol. 22, pp. 376-388

  15. Dissolution of (1-3),(1-4)-<i>β</i>-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction

    International Journal of Carbohydrate Chemistry, Vol. 2016, pp. 1-6

  16. Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

    Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 532-542

  17. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

    Journal of Chemistry, Vol. 2016

  18. Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

    LWT - Food Science and Technology, Vol. 74, pp. 411-419

  19. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

  20. Effects of simvastatin, ezetimibe and simvastatin/ezetimibe on mitochondrial function and leukocyte/endothelial cell interactions in patients with hypercholesterolemia

    Atherosclerosis, Vol. 247, pp. 40-47