Argitalpenak (185) María José Motilva Casado argitalpenak

2023

  1. A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods

    LWT, Vol. 179

  2. Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans

    Antioxidants, Vol. 12, Núm. 4

  3. Investigating the effects of moderate wine consumption on Alzheimer's disease in Aß- and Tau-pathology mice models

    BIO Web of Conferences

  4. Novel approach based on artificial intelligence to evaluate individual wine intake

    BIO Web of Conferences

  5. 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

  6. Urinary excretion of organosulfur compounds after acute ingestion of black onion

    Food and Function

  7. Valorización de subproductos y bioeconomía circular

    Cuaderno de campo, Núm. 69, pp. 29-33

2022

  1. Artificial intelligence to estimate wine volume from single-view images

    Heliyon, Vol. 8, Núm. 9

  2. Chemopreventive effects of anthocyanins on colorectal and breast cancer: A review

    Seminars in Cancer Biology, Vol. 81, pp. 241-258

  3. 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

  4. 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

  5. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

    Food and Function

  6. 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

  7. Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes

    LWT, Vol. 165

2021

  1. Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling

    Food Chemistry, Vol. 360

  2. Editorial: Food Proteomes: Beyond Their Nutritional Value

    Frontiers in Nutrition

  3. 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

  4. 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

  5. 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

  6. 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