Publications (26) Publications auxquelles un chercheur a participé

2012

  1. Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking

    European Food Research and Technology, Vol. 235, Núm. 5, pp. 817-825

  2. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

    International Journal of Food Microbiology, Vol. 158, Núm. 2, pp. 107-112

  3. Cancer chemotherapy reduces plasma total polyphenols and total antioxidants capacity in colorectal cancer patients

    Molecular Biology Reports, Vol. 39, Núm. 10, pp. 9355-9360

  4. Changes in the levels of thioredoxin and indoleamine-2,3-dioxygenase activity in plasma of patients with colorectal cancer treated with chemotherapy

    Biochemistry and Cell Biology, Vol. 90, Núm. 2, pp. 173-178

  5. Coffee component 3-caffeoylquinic acid increases antioxidant capacity but not polyphenol content in experimental cerebral infarction

    Neurochemical Research, Vol. 37, Núm. 5, pp. 1085-1090

  6. Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

    LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8

  7. Efecto del tratamiento con oxaliplatino sobre los niveles de tiorredoxina y de la molécula ido (indolamina 2,3 dioxigenasa) en lineas celulares de cáncer colorrectal.

    Revista Electrónica de Biomedicina, Núm. 1, pp. 37-40

  8. Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels

    Analytica Chimica Acta, Vol. 732, pp. 53-63

  9. Food safety management system performance in the lamb chain

    Food Control, Vol. 25, Núm. 2, pp. 493-500

  10. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063

  11. 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

  12. Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]

    Consejo Regulador de la Denominación de Origen Ribera del Duero

  13. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

    European Food Research and Technology, Vol. 234, Núm. 2, pp. 231-244

  14. Microbial performance of food safety management systems implemented in the lamb production chain

    Journal of Food Protection, Vol. 75, Núm. 1, pp. 95-103

  15. Paisajes del viñedo

    Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]

  16. Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients.

    BMC nephrology, Vol. 13

  17. Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

    LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 215-223

  18. Polysaccharide profile and content during the winemaking and aging on lees of sparkling wines

    35 World Congress of Vine and Wine. 18-22 June 2012, Izmir, Turkey. Congress Abstracts Book

  19. Presentación de las variedades y vinos de la Región de Dão

    Innovación Vitivinícola en la Ribera del Duero. Sostenibilidad II: [ponencias del XII Curso de Verano Viticultura y Enología en la D.O. Ribera del Duero, 2012]

  20. Retos medioambientales de la industria alimentaria

    Instituto Tomás Pascual Sanz para la Nutrición y la Salud