MARIA LUISA
GONZALEZ SAN JOSE
Catedrático de Universidad
Publikationen (227) Publikationen von MARIA LUISA GONZALEZ SAN JOSE
2023
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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
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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
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Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol. 26, Núm. 0, pp. 2
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Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines
BIO Web of Conferences
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Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
Beverages, Vol. 9, Núm. 3
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Upscaling the Integrated Terroir Zoning Through Digital Soil Mapping Disaggregation: A Case Study in the Designation of Origin Campo de Borja
Geopedology: An Integration of Geomorphology and Pedology for Soil and Landscape Studies: Second Edition (Springer International Publishing), pp. 537-561
2022
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry, Vol. 373
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Effect of storage conditions on meat seasoning phenolic profile and antioxidant
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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Métodos clásicos de evaluación sensorial
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25
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Variation in total polyphenols, tannin and catechin contents and antioxidant activity among moroccan thyme genotype
Arabian Journal of Medicinal and Aromatic Plants, Vol. 8, Núm. 2, pp. 99-116
2021
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Disaggregation of conventional soil maps: A review
Soil Research, Vol. 59, Núm. 8, pp. 747-766
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Potential health benefits of grape-derived products
Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 81-129
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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]
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Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines caco-2 and sw-480
Foods, Vol. 10, Núm. 7
2020
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Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability
CyTA: Journal of food, Vol. 18, Núm. 1, pp. 122-131
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Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
Foods, Vol. 9, Núm. 5
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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
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Mobile application to track student experimental learning and to improve the students’ attention
EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 4852-4856
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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
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The protective effects of wine pomace products on the vascular endothelial barrier function
Food & function, Vol. 11, Núm. 9, pp. 7878-7891