RAQUEL DEL PINO GARCIA-rekin lankidetzan egindako argitalpenak (19)

2020

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

    Journal of Functional Foods, Vol. 66

2017

  1. A new seasoning with potential effect against foodborne pathogens

    LWT - Food Science and Technology, Vol. 84, pp. 338-343

  2. Alternative natural seasoning to improve the microbial stability of low-salt beef patties

    Food Chemistry, Vol. 227, pp. 122-128

  3. Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

    Food and Function, Vol. 8, Núm. 7, pp. 2444-2454

  4. Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

    LWT - Food Science and Technology, Vol. 77, pp. 85-91

  5. Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 1, pp. 66-73

  6. The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

    Food Chemistry, Vol. 221, pp. 1723-1732

2016

  1. Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function

    Food and Function, Vol. 7, Núm. 10, pp. 4410-4421

  2. Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

    Journal of Functional Foods, Vol. 25, pp. 486-496

  3. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

    Journal of Chemistry, Vol. 2016

  4. Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

    Food Chemistry, Vol. 211, pp. 707-714

  5. Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

    Journal of Functional Foods, Vol. 22, pp. 431-445

2015

  1. Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 31, pp. 6922-6931

  2. Características de sazonadores derivados de residuos de vinificación

    Enología 2.015: innovación vitivinícola

  3. Efecto protector de un producto de hollejo sobre la activación de NRF2 y la inhibición de NF-KB en células huvec

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

  4. Estudio del efecto protector frente al estrés oxidativo en ratas diabéticas suplementadas con un sazonador obtenido a partir de residuos vitivinícolas

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

  5. Métodos Quencher para la evaluación de la actividad antioxidante de productos sólidos derivados de la uva

    Enología 2.015: innovación vitivinícola

2014

  1. Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 52, pp. 12595-12602

2012

  1. Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: Contribution of the melanoidin fraction

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 42, pp. 10530-10539