Publications by the researcher in collaboration with Pilar Muñiz Rodríguez (51)

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]

2021

  1. 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]

  2. Potential health benefits of grape-derived products

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

  3. 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

  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. Effectiveness of the flipped classroom approach in higher education

    Edulearn19: 11th international conference on education and new learning technologies

  2. Efecto antioxidante y protector de productos de la reacción de Maillard aislados de galletas con distinto grado de tostado

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  3. Aislamiento y caracterización de MRPs en productos de bollería con distinto grado de tostado

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019