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Now showing items 1-20 of 69

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)

Artículo
Antioxidant and antihypertensive properties of biscuit melanoidins

Cavia Saiz, Mónica; Arratíbel González, Pedro; Salazar Mardones, Gonzalo; Muñiz Rodríguez, Pilar; Gerardi, Gisela
(2024-10, MDPI)

Contribución a congreso
Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Ortega Heras, Miriam; Villarroel, Esther; Mateos, Sara; García Lomillo, Javier; Rovira Carballido, Jordi; González San José, Mª Luisa
(2020-02, Taylor & Francis)

Artículo
Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Ortega Heras, Miriam; Gómez Bastida, Inmaculada; Pablos Alcalde, Sara; González San José, Mª Luisa
(2019-09, MDPI)

Artículo
Applications of Wine Pomace in the Food Industry: Approaches and Functions

García Lomillo, Javier; González San José, Mª Luisa
(2017-01, Wiley)

Artículo
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)

Artículo
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)

Artículo
Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

Gerardi, Gisela; Temiño, Virginia; Salazar Mardones, Gonzalo; Diaz Morales, Noelia; Melero Gil, Beatriz; Bocigas, Carolina; Muñiz Rodríguez, Pilar; Rovira Carballido, Jordi; Cavia Saiz, Mónica
(2025-02, MDPI)

Artículo
Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

Rebolleda Alonso, Sara; González San José, Mª Luisa; Sanz Díez, Mª Teresa; Beltrán Calvo, Sagrario; García Solaesa, Ángela
(2020-05, MDPI)

Artículo
The Bioactivity of by products from the blackberry juice industry

Rivero Pérez, Maria Dolores; Gerardi, Gisela; Cavia Saiz, Mónica; Ortega Heras, Miriam; Muñiz Rodríguez, Pilar
(2024-10, MDPI)

Contribución a congreso
Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells

Gerardi, Gisela; Casali, Cecilia I.; Cavia Saiz, Mónica; Rivero Pérez, Maria Dolores; Perazzo, Cecilia; González San José, Mª Luisa; Muñiz Rodríguez, Pilar; Fernández Tome, María C.
(2020-11, Elsevier)

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

Cavia Saiz, Mónica; Arnaez, Juan; Cilla, Amaia; Puente, Laura; García-Miralles, Laura C.; Muñiz Rodríguez, Pilar
(2023-06, MDPI)

Artículo
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)

Artículo
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
Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”

Pratto Burgos, Martín; Ortega Heras, Miriam; Castillo, María Dolores del; Gómez Bastida, Inmaculada; Cozzano, Sonia
(2026-10-20, Universidad de Burgos)

Dataset
Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars

Pratto Burgos, Martín; Ortega Heras, Miriam; Castillo, María Dolores del; Gómez Bastida, Inmaculada; Cozzano, Sonia
(2026-10-28, MDPI)

Artículo
The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

Gerardi, Gisela; Cavia Saiz, Mónica; Rivero Pérez, Maria Dolores; González San José, Mª Luisa; Muñiz Rodríguez, Pilar
(2020-02, Royal Society of Chemistry)

Artículo
Efecto antiinflamatorio de la fracción colónica de melanoidinas extraídas de la corteza de pan

Gerardi, Gisela; Salazar Mardones, Gonzalo; Muñiz Rodríguez, Pilar; Temiño, Virginia; González San José, Mª Luisa; Cavia Saiz, Mónica
(2024-04, Universitat Autònoma de Barcelona)

Contribución a congreso
Efecto antioxidante y protector de productos de la reacción de Maillard aislados de galletas con distinto grado de tostado

Cavia Saiz, Mónica; Rivero Pérez, Maria Dolores; Gerardi, Gisela; González San José, Mª Luisa; Muñiz Rodríguez, Pilar
(2019, Universidad de León)

Contribución a congreso
Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro

Gómez Bastida, Inmaculada; Rivero Pérez, Maria Dolores; Jaime Moreno, Isabel; Elena, M.; Fernández, P; Gallo, N; Sánchez, C
(2019, Universidad de León)

Contribución a congreso

Browsing Untitled by Title

Antimicrobial properties and volatile profile of bread and biscuits melanoidins ﻿

Antioxidant and antihypertensive properties of biscuit melanoidins ﻿

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability ﻿

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace ﻿

Applications of Wine Pomace in the Food Industry: Approaches and Functions ﻿

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

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

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells ﻿

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide ﻿

The Bioactivity of by products from the blackberry juice industry ﻿

Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells ﻿

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

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

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

Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars” ﻿

Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars ﻿

The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats ﻿

Efecto antiinflamatorio de la fracción colónica de melanoidinas extraídas de la corteza de pan ﻿

Efecto antioxidante y protector de productos de la reacción de Maillard aislados de galletas con distinto grado de tostado ﻿

Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro ﻿

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Antioxidant and antihypertensive properties of biscuit melanoidins

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Applications of Wine Pomace in the Food Industry: Approaches and Functions

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

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

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

The Bioactivity of by products from the blackberry juice industry

Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells

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

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

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

Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”

Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars

The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

Efecto antiinflamatorio de la fracción colónica de melanoidinas extraídas de la corteza de pan

Efecto antioxidante y protector de productos de la reacción de Maillard aislados de galletas con distinto grado de tostado

Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro