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

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; García Girón, Carlos; Cavia Saiz, Mónica

; Coma del Corral, María J.

(2010-02, Springer Nature)

Artículo

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

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; Cavia Saiz, Mónica

; Muñiz Rodríguez, Pilar

(2022, Taylor & Francis)

Artículo

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

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; Muñiz Rodríguez, Pilar

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

(2021-09, MDPI)

Artículo

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)

Artículo

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)

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

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)

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

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)

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

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

Gómez Bastida, Inmaculada

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

(2022-09, MDPI)

Artículo

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

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)

Artículo

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)

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

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

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 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

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

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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

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

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

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

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

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Navegar por

Submissões recentes

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 ﻿

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

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

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

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 ﻿

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

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

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

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

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