Maria Luisa Gonzalez San Jose-rekin lankidetzan egindako argitalpenak (67)

2023

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

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

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

    Food Chemistry, Vol. 427

2022

  1. Effect of storage conditions on meat seasoning phenolic profile and antioxidant

    VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  2. Variation in total polyphenols, tannin and catechin contents and antioxidant activity among moroccan thyme genotype

    Arabian Journal of Medicinal and Aromatic Plants, Vol. 8, Núm. 2, pp. 99-116

2021

  1. Potential health benefits of grape-derived products

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 81-129

  2. Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines caco-2 and sw-480

    Foods, Vol. 10, Núm. 7

2020

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

    Heliyon, Vol. 6, Núm. 11

  2. Mobile application to track student experimental learning and to improve the students’ attention

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning Technologies (July 6th-7th, 2020, Online)

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

    Food and Function, Vol. 11, Núm. 2, pp. 1661-1671

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

    Food & function, Vol. 11, Núm. 9, pp. 7878-7891

  5. The use of self-assessment in first year students of the degree of food science and technology

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning Technologies (July 6th-7th, 2020, Online)

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

    Journal of Functional Foods, Vol. 66

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

    Journal of Functional Foods, Vol. 68

2019

  1. Aislamiento y caracterización de MRPs en productos de bollería con distinto grado de tostado

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

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

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  3. Effectiveness of the flipped classroom approach in higher education

    Edulearn19: 11th international conference on education and new learning technologies

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

    Journal of Functional Foods, Vol. 58, pp. 255-265

  5. Self-assessment experience in first year nursing students

    EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

2018

  1. Flipped classroom experience in practice class in the degree of food science and technology

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

  2. Introducing secondary school students into food science and technology research

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)