Publicaciones en las que colabora con Mónica Cavia Sáiz (19)

2022

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

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

2021

  1. Potential health benefits of grape-derived products

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

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

    Foods, Vol. 10, Núm. 7

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

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

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

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

  4. 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

  5. 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. 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

2018

  1. Introducing secondary school students into food science and technology research

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

  2. Flipped classroom experience in practice class in the degree of food science and technology

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

2016

  1. Student participation in the learning process: responsibility

    ICERI2016 Proceedings. 9th annual International Conference of Education, Research and Innovation, 14-16 November 2016, Seville, Spain

  2. Efectos de un producto de hollejo sobre la permeabilidad vascular

    III Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos, 15 y 16 de diciembre de 2016

  3. Coordination in the development of transversal competences in the degree of food science and technology

    EDULEARN16 Proceedings, 8th International Conference on Education and New Learning Technologies, 4-6 July 2016, Barcelona

2015

  1. The scientific poster as a teaching tool in food science and technology degree

    ICERI2015 Proceedings, 8th International Conference of Education, Research and Innovation, 18-20 November 2015, Seville, Spain

  2. Implementation of problem-based learning in food science and technology degree

    ICERI2015 Proceedings, 8th International Conference of Education, Research and Innovation, 18-20 November 2015, Seville, Spain

2009

  1. Efecto del consumo de vino tinto sobre los biomarcadores del estrés oxidativo evaluados en plasma de ratas Wistar

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009