18 results on '"Cavia-Saiz, Monica"'
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2. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
3. Phyllosilicate-content influence on the spectroscopic properties and antioxidant capacity of Iberian Cretaceous clays
4. Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells
5. Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions
6. Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line
7. Revisiting the thiosemicarbazonecopper(II) reaction with glutathione. Activity against colorectal carcinoma cell lines
8. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
9. Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients
10. Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation †.
11. Coffee Component 3-Caffeoylquinic Acid Increases Antioxidant Capacity but not Polyphenol Content in Experimental Cerebral Infarction
12. Changes in the levels of thioredoxin and indoleamine-2,3-dioxygenase activity in plasma of patients with colorectal cancer treated with chemotherapy
13. Melanoidins products prevent DNA and lipid oxidation in colon cells via cross-talk between Nrf2/ARE and IKK/NF-κB pathways
14. Melanoidins mitigate oxidative distress induced by CoCl2 in neuronal cells (SH-SYY5Y)
15. White-wine pomace product modulates oxidative stress and inflammation in endothelial dysfunction through NF-κB
16. Chapter 20 - Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice
17. Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study
18. List of Contributors
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