Publications by the researcher in collaboration with MONICA CAVIA SAIZ (21)

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

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

  3. Una experiencia STEM en el Animalario

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

2023

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

    Foods, Vol. 12, Núm. 17

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

    Foods, Vol. 10, Núm. 7

2020

  1. 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

  2. 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

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

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

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

    Journal of Functional Foods, Vol. 66

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

    Journal of Functional Foods, Vol. 68

2019

  1. 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

  2. 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