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

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. 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