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Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Beriain, María José; Ibáñez, Francisco C.; Beruete, Edurne; Gómez Bastida, Inmaculada

; Beruete, Miguel

(2021, MDPI)

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Gómez Bastida, Inmaculada

; Ortega Heras, Miriam

; González San José, Mª Luisa

(2024-11, Elsevier)

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Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

Beriain, María José; Gómez Bastida, Inmaculada

; García, Susana; Urroz, José Carlos; Diéguez, Pedro María; Ibáñez, Francisco C.

(2024-08, MDPI)

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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

Gómez Bastida, Inmaculada

; Melero Gil, Beatriz

; Jaime Moreno, Isabel

; Muñiz Rodríguez, Pilar

(2024-07, MDPI)

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TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status

Herreros-Villanueva, Marta; Muñiz Rodríguez, Pilar

; García Girón, Carlos; Cavia Saiz, Mónica

; Coma del Corral, María J.

(2010-02, Springer Nature)

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From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

Gerardi, Gisela

; Cavia Saiz, Mónica

; Muñiz Rodríguez, Pilar

(2022, Taylor & Francis)

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Effects of Hypothermia and Allopurinol on Oxidative Status in a Rat Model of Hypoxic Ischemic Encephalopathy

Durán Fernández-Feijóo, Cristina; Rodríguez-Fanjul, Javier; López-Abat, Miriam; Hadley, Stephanie; Cavia Saiz, Mónica

; Muñiz Rodríguez, Pilar

; Arnaez, Juan; Fernández-Lorenzo, José Ramón; Camprubí Camprubí, Marta

(2021-09, MDPI)

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

Gerardi, Gisela

; Cavia Saiz, Mónica

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2020-09, Royal Society of Chemistry)

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Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line

Gerardi, Gisela

; Cavia Saiz, Mónica

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2019-07, Elsevier)

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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

Diaz Morales, Noelia

; Cavia Saiz, Mónica

; Rivero Pérez, Maria Dolores

; Gómez Bastida, Inmaculada

; Salazar Mardones, Gonzalo

; Jaime Moreno, Isabel

; González San José, Mª Luisa

(2023-01, Royal Society of Chemistry)

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Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

Ammar, Ameni Ben; Bouassida, Mouna; Bouallegue, Amir; Fourati, Nada; Gerardi, Gisela

; Muñiz Rodríguez, Pilar

; Benito Moreno, José Manuel

; Ghribi, Dhouha

(2023-11, Springer)

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Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth

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; Arnaez, Juan; Cilla, Amaia; Puente, Laura; García-Miralles, Laura C.; Muñiz Rodríguez, Pilar

(2023-06, MDPI)

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Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

Martínez Álvarez, Jesús Román; López Jaen, Ana Belén; Cavia Saiz, Mónica

; Muñiz Rodríguez, Pilar

; Valls-Belles, Victoria

(2023-07, MDPI)

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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

Gutiérrez González, Víctor

; Rivero Pérez, Maria Dolores

; Gerardi, Gisela

; Muñiz Rodríguez, Pilar

; González San José, Mª Luisa

; Jaime Moreno, Isabel

; Cavia Saiz, Mónica

(2023, Elsevier)

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Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Temiño, Virginia; Gerardi, Gisela

; Cavia Saiz, Mónica

; Diaz Morales, Noelia

; Muñiz Rodríguez, Pilar

; Salazar Mardones, Gonzalo

(2023, MDPI)

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Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

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; Lavega González, Rebeca; Tejedor-Calvo, Eva; Pérez Clavijo, Margarita; Carrasco, Jaime

(2022-09, MDPI)

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Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Diaz Morales, Noelia

; Ortega Heras, Miriam

; Diez Mate, Ana Mª

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2022-03, Elsevier)

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Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480

Gerardi, Gisela

; Rivero Pérez, Maria Dolores

; Cavia Saiz, Mónica

; Melero Gil, Beatriz

; Salinero Zorita, Alicia; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2021-07, MDPI)

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

García Tojal, Javier

; Iriarte Avilés, Eneko

; Palmero Díaz, Susana

; Pedrosa Sáez, María de los Remedios

; Rad Moradillo, Juan Carlos

; Sanllorente Méndez, Silvia

; Zuluaga, María Cruz; Cavia Saiz, Mónica

; Rivero Pérez, Maria Dolores

; Muñiz Rodríguez, Pilar

(2021-04, Elsevier)

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Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Diaz Morales, Noelia

; Cavia Saiz, Mónica

; Salazar Mardones, Gonzalo

; Rivero Pérez, Maria Dolores

; Muñiz Rodríguez, Pilar

(2021-05, Elsevier)

Artículo

Untitled: Recent submissions

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy ﻿

Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning ﻿

Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds ﻿

Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions ﻿

TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status ﻿

From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product ﻿

Effects of Hypothermia and Allopurinol on Oxidative Status in a Rat Model of Hypoxic Ischemic Encephalopathy ﻿

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

Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line ﻿

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models ﻿

Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water ﻿

Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth ﻿

Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients ﻿

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat ﻿

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity ﻿

Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS ﻿

Antimicrobial properties and volatile profile of bread and biscuits melanoidins ﻿

Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480 ﻿

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

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines ﻿

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status

From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

Effects of Hypothermia and Allopurinol on Oxidative Status in a Rat Model of Hypoxic Ischemic Encephalopathy

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

Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth

Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines Caco-2 and SW-480

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

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines