Publications (66) MONICA CAVIA SAIZ publications

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2025

  1. Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

    Nutrients , Vol. 17, Núm. 4

  2. Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

    Food and Bioprocess Technology

  3. New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins

    Food Chemistry, Vol. 478

2024

  1. Aprendizaje cooperativo en la Universidad: una experiencia docente a través del reparto de roles

    I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024

  2. Are the BPA analogues an alternative to classical BPA? Comparison between 2D and alternative 3D in vitro neuron model to assess cytotoxic and genotoxic effects

    Toxicology, Vol. 502

  3. Characterization of white wine pomace content and its bioactivity by HPTLC

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

  4. Una experiencia STEM en el Animalario

    I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024

2023

  1. Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

    Antioxidants, Vol. 12, Núm. 7

  2. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

    Foods, Vol. 12, Núm. 17

  3. Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth

    Antioxidants, Vol. 12, Núm. 6

  4. 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

  5. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

    Food Chemistry, Vol. 427

2022

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

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

  2. 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

  3. 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]

2021

  1. 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

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

    Food Chemistry, Vol. 343

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

    Antioxidants, Vol. 10, Núm. 10

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

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

  5. Potential health benefits of grape-derived products

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