María José
Motilva Casado
Publicaciones (185) Publicaciones de María José Motilva Casado
2023
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A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods
LWT, Vol. 179
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Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans
Antioxidants, Vol. 12, Núm. 4
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Investigating the effects of moderate wine consumption on Alzheimer's disease in Aß- and Tau-pathology mice models
BIO Web of Conferences
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Novel approach based on artificial intelligence to evaluate individual wine intake
BIO Web of Conferences
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Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 48, pp. 18746-18757
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Urinary excretion of organosulfur compounds after acute ingestion of black onion
Food and Function
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Valorización de subproductos y bioeconomía circular
Cuaderno de campo, Núm. 69, pp. 29-33
2022
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Artificial intelligence to estimate wine volume from single-view images
Heliyon, Vol. 8, Núm. 9
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Chemopreventive effects of anthocyanins on colorectal and breast cancer: A review
Seminars in Cancer Biology, Vol. 81, pp. 241-258
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842
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Impact of Phenol-Enriched Olive Oils on Serum Metabonome and Its Relationship with Cardiometabolic Parameters: A Randomized, Double-Blind, Cross-Over, Controlled Trial
Antioxidants, Vol. 11, Núm. 10
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New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects
Food and Function
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Red-Fleshed Apples Rich in Anthocyanins and White-Fleshed Apples Modulate the Aorta and Heart Proteome in Hypercholesterolaemic Rats: The AppleCOR Study
Nutrients, Vol. 14, Núm. 5
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Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes
LWT, Vol. 165
2021
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Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling
Food Chemistry, Vol. 360
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Editorial: Food Proteomes: Beyond Their Nutritional Value
Frontiers in Nutrition
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Erratum to: Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (Molecular Nutrition & Food Research, (2018), 62, 16, (1800456), 10.1002/mnfr.201800456)
Molecular Nutrition and Food Research
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Exploring the effects of phenolic compounds to reduce intestinal damage and improve the intestinal barrier integrity: A systematic review of in vivo animal studies
Clinical Nutrition, Vol. 40, Núm. 4, pp. 1719-1732
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Metabolic Fate and Cardiometabolic Effects of Phenolic Compounds from Red-Fleshed Apple in Hypercholesterolemic Rats: A Comparative Study with Common White-Fleshed Apple. The AppleCOR Study
Molecular Nutrition and Food Research, Vol. 65, Núm. 10
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Phenol biological metabolites as food intake biomarkers, a pending signature for a complete understanding of the beneficial effects of the mediterranean diet
Nutrients, Vol. 13, Núm. 9