Publications by the researcher in collaboration with María Luisa González San José (52)

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

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

2017

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

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

  2. 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

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

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

  5. A new seasoning with potential effect against foodborne pathogens

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

2016

  1. 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

  2. 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

  3. 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

  4. 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