Listar Artículos BBT por Materia/Asignatura "Biología molecular"

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Pino García, Raquel del

; García Lomillo, Javier

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2015-08, American Chemical Society)

Artículo

Alkaline Phosphatase−Polyresorcinol Complex: Characterization and Application to Seed Coating

Pilar Izquierdo, María Concepción

; Ortega Santamaría, Natividad

; Pérez Mateos, Manuel

; Busto Núñez, Mª Dolores

(2009-03, American Chemical Society)

Artículo

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

García Lomillo, Javier

; González San José, Mª Luisa

; Pino García, Raquel del

; Rivero Pérez, Maria Dolores

; Muñiz Rodríguez, Pilar

(2014-12, American Chemical Society)

Artículo

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

García Lomillo, Javier

; González San José, Mª Luisa

; Pino García, Raquel del

; Ortega Heras, Miriam

; Muñiz Rodríguez, Pilar

(2017-04, Elsevier)

Artículo

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Pino García, Raquel del

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Croft, Kevin D.; Muñiz Rodríguez, Pilar

(2016-08, Elsevier)

Artículo

Can plasma α-Synuclein help us to differentiate parkinson’s disease from essential tremor?

Albillos García, Silvia María

; Montero, Olimpio; Calvo Meruelo, Sara; Solano, Berta; Trejo Gabriel y Galán, José Mª; Cubo Delgado, Esther

(2021-05, Ubiquity Press)

Artículo

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

García Lomillo, Javier

; González San José, Mª Luisa

; Pino García, Raquel del

; Ortega Heras, Miriam

; Muñiz Rodríguez, Pilar

(2016, Hindawi Publishing Corporation)

Artículo

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

Pino García, Raquel del

; González San José, Mª Luisa

; Rivero Pérez, Maria Dolores

; García Lomillo, Javier

; Muñiz Rodríguez, Pilar

(2017-04, Elsevier)

Artículo

Penicillium chrysogenum as a fungal factory for feruloyl esterases

García-Calvo, Laura; Rodríguez-Castro, Raquel; Ullán, Ricardo V.; Albillos García, Silvia María

; Fernández-Aguado, Marta; Vicente, Cláudia M.; Degnes, Kristin F.; Sletta, Sletta; Barreiro, Carlos

(2023-02, Springer)

Artículo

Synthesis and oxidative stability of monoacylglycerols containing polyunsaturated fatty acids by enzymatic glycerolysis in a solvent-free system

Palacios Santamaría, David

; Busto Núñez, Mª Dolores

; Albillos García, Silvia María

; Ortega Santamaría, Natividad

(2022-01, Elsevier)

Artículo

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Pino García, Raquel del

; González San José, Mª Luisa

; Rivero Pérez, Maria Dolores

; García Lomillo, Javier

; Muñiz Rodríguez, Pilar

(2016-11, Elsevier)

Artículo

Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions

Gerardi, Gisela

; Cavia Saiz, Mónica

; Pino García, Raquel del

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2020-03, Elsevier)

Artículo

Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats

Gerardi, Gisela

; Cavia Saiz, Mónica

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; Muñiz Rodríguez, Pilar

(2020, Elsevier)

Artículo

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Pino García, Raquel del

; Gerardi, Gisela

; Rivero Pérez, Maria Dolores

; González San José, Mª Luisa

; García Lomillo, Javier

; Muñiz Rodríguez, Pilar

(2016-04, Elsevier)

Artículo

Listar Artículos BBT por Materia/Asignatura "Biología molecular"

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace ﻿

Alkaline Phosphatase−Polyresorcinol Complex: Characterization and Application to Seed Coating ﻿

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry ﻿

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties ﻿

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats ﻿

Can plasma α-Synuclein help us to differentiate parkinson’s disease from essential tremor? ﻿

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties ﻿

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

Penicillium chrysogenum as a fungal factory for feruloyl esterases ﻿

Synthesis and oxidative stability of monoacylglycerols containing polyunsaturated fatty acids by enzymatic glycerolysis in a solvent-free system ﻿

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion ﻿

Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions ﻿

Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats ﻿

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells ﻿

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Alkaline Phosphatase−Polyresorcinol Complex: Characterization and Application to Seed Coating

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Can plasma α-Synuclein help us to differentiate parkinson’s disease from essential tremor?

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

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

Penicillium chrysogenum as a fungal factory for feruloyl esterases

Synthesis and oxidative stability of monoacylglycerols containing polyunsaturated fatty acids by enzymatic glycerolysis in a solvent-free system

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions

Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells