Publikationen (348) Publikationen, an denen Forscher/innen teilgenommen haben

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

2022

  1. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 27, pp. 7427-7448

  2. Obtención de un extracto de melanoidinas de cortezas de pan, caracterización y evaluación de su actividad moduladora de estrés oxidativo en células intestinales y endoteliales

    VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  3. Effect of storage conditions on meat seasoning phenolic profile and antioxidant

    VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  4. Métodos clásicos de evaluación sensorial

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25

  5. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187

  6. Variation in total polyphenols, tannin and catechin contents and antioxidant activity among moroccan thyme genotype

    Arabian Journal of Medicinal and Aromatic Plants, Vol. 8, Núm. 2, pp. 99-116

  7. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

    Journal of Fungi, Vol. 8, Núm. 9

  8. Chistorra de Navarra: Un embutido tradicional enraizado en expansión

    Eurocarne: La revista internacional del sector cárnico, Núm. 304, pp. 71-78

  9. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

2021

  1. Disaggregation of conventional soil maps: A review

    Soil Research, Vol. 59, Núm. 8, pp. 747-766

  2. White-wine pomace products prevent clinic Listeria virulence through modulation of adherens and tight junction in intestinal cells

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  3. Potential health benefits of grape-derived products

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 81-129

  4. Biodisponibilidad y efecto genoprotector de melanoidinas obtenidas de corteza de pan

    VII Jornadas de investigadoras de Castilla y León [Recurso electrónico]: la aventura de la ciencia y la tecnología (Fundación 3CIN), pp. 40

  5. Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines caco-2 and sw-480

    Foods, Vol. 10, Núm. 7

  6. Phyllosilicate-content influence on the spectroscopic properties and antioxidant capacity of Iberian Cretaceous clays

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 251

  7. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1

  8. Effects of hypothermia and allopurinol on oxidative status in a rat model of hypoxic ischemic encephalopathy

    Antioxidants, Vol. 10, Núm. 10

  9. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

    Food Chemistry, Vol. 343

2020

  1. Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

    CyTA: Journal of food, Vol. 18, Núm. 1, pp. 122-131