Publications by the researcher in collaboration with Pilar Muñiz Rodríguez (37)

2022

  1. 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]

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

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

2021

  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

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

    Foods, Vol. 10, Núm. 7

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

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

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

    Antioxidants, Vol. 10, Núm. 10

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

    Food Chemistry, Vol. 343

2020

  1. Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats

    Journal of Functional Foods, Vol. 68

  2. Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions

    Journal of Functional Foods, Vol. 66

  3. Thiosemicarbazone-metal complexes exhibiting cytotoxicity in colon cancer cell lines through oxidative stress

    Journal of Inorganic Biochemistry, Vol. 206

  4. The protective effects of wine pomace products on the vascular endothelial barrier function

    Food & function, Vol. 11, Núm. 9, pp. 7878-7891

  5. The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

    Food and Function, Vol. 11, Núm. 2, pp. 1661-1671

  6. Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells

    Heliyon, Vol. 6, Núm. 11

2019

  1. Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line

    Journal of Functional Foods, Vol. 58, pp. 255-265

2018

  1. Introducing secondary school students into food science and technology research

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

  2. Flipped classroom experience in practice class in the degree of food science and technology

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

  3. Revisiting the thiosemicarbazonecopper(II) reaction with glutathione. Activity against colorectal carcinoma cell lines

    Journal of Inorganic Biochemistry, Vol. 180, pp. 69-79

2017

  1. Indoleamine 2,3 dioxygenase as a prognostic and follow-up marker in melanoma. A comparative study with LDH and S100B

    Journal of the European Academy of Dermatology and Venereology, Vol. 31, Núm. 4, pp. 636-642