Pilar
Muñiz Rodriguez
Publicaciones (131) Publicaciones de Pilar Muñiz Rodriguez
2024
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Aprendizaje cooperativo en la Universidad: una experiencia docente a través del reparto de roles
I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024
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Are the BPA analogues an alternative to classical BPA? Comparison between 2D and alternative 3D in vitro neuron model to assess cytotoxic and genotoxic effects
Toxicology, Vol. 502
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Characterization of white wine pomace content and its bioactivity by HPTLC
IX Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions
Applied Sciences (Switzerland), Vol. 14, Núm. 15
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Una experiencia STEM en el Animalario
I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024
2023
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Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients
Antioxidants, Vol. 12, Núm. 7
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Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
Foods, Vol. 12, Núm. 17
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Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth
Antioxidants, Vol. 12, Núm. 6
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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
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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
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Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water
World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 11
2022
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry, Vol. 373
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Effect of storage conditions on meat seasoning phenolic profile and antioxidant
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 27, pp. 7427-7448
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Obtención de un extracto de melanoidinas de cortezas de pan, caracterización y evaluación de su actividad moduladora de estrés oxidativo en células intestinales y endoteliales
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
2021
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Biodisponibilidad y efecto genoprotector de melanoidinas obtenidas de corteza de pan
VII Jornadas de investigadoras de Castilla y León [Recurso electrónico]: la aventura de la ciencia y la tecnología (Fundación 3CIN), pp. 40
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Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
Food Chemistry, Vol. 343
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Effects of hypothermia and allopurinol on oxidative status in a rat model of hypoxic ischemic encephalopathy
Antioxidants, Vol. 10, Núm. 10
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Phyllosilicate-content influence on the spectroscopic properties and antioxidant capacity of Iberian Cretaceous clays
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 251
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Potential health benefits of grape-derived products
Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 81-129