Publicaciones (301) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Insights into the Neuroprotective Potential of Epicatechin: Effects against Aβ-Induced Toxicity in Caenorhabditis elegans

    Antioxidants, Vol. 13, Núm. 1

  2. Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study

    Food Chemistry, Vol. 435

  3. Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers

    Food Chemistry, Vol. 438

  4. Modulatory effect of Andean blackberry polyphenols on genes related to antioxidant and inflammatory responses, the NLRP3 inflammasome, and autophagy

    Journal of Berry Research, Vol. 14, Núm. 1, pp. 41-59

  5. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

    Food Research International, Vol. 179

  6. Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

    Foods, Vol. 13, Núm. 6

  7. Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1894-1901

  8. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols

    Food Chemistry, Vol. 430

2023

  1. Aceite de palma y palmiste. Estudio de su utilización en la elaboración de galletas a través del etiquetado

    Farmajournal, Vol. 8, Núm. 2, pp. 27-35

  2. Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain

    Foods, Vol. 12, Núm. 23

  3. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals

    Cosmetics, Vol. 10, Núm. 2

  4. Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions

    LWT, Vol. 188

  5. Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples

    Foods, Vol. 12, Núm. 9

  6. Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants

    Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1

  7. Effect of including a dietary supplement of raisins, a food rich in polyphenols, on cognitive function in healthy older adults; a study protocol for a randomized clinical trial

    BMC geriatrics, Vol. 23, Núm. 1, pp. 182

  8. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

    Food Chemistry, Vol. 400

  9. Effects of a Raisin Supplement on Cognitive Performance, Quality of Life, and Functional Activities in Healthy Older Adults—Randomized Clinical Trial

    Nutrients, Vol. 15, Núm. 12

  10. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes

    Food Research International, Vol. 170

  11. Evaluation of the polyphenolic profile of native Ecuadorian stingless bee honeys (Tribe: Meliponini) and their antibiofilm activity on susceptible and multidrug-resistant pathogens: An exploratory analysis

    Current Research in Food Science, Vol. 7

  12. First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

    Food Chemistry, Vol. 413