Muñiz P - Search Results

1

Antimicrobial properties and volatile profile of bread and biscuits melanoidins.

Diaz-Morales N, Ortega-Heras M, Diez-Maté AM, Gonzalez-SanJose ML, Muñiz P. Diaz-Morales N, et al. Among authors: muniz p. Food Chem. 2022 Mar 30;373(Pt B):131648. doi: 10.1016/j.foodchem.2021.131648. Epub 2021 Nov 22. Food Chem. 2022. PMID: 34839966 Free article.

2

Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.

Rivero D, Pérez-Magariño S, González-Sanjosé ML, Valls-Belles V, Codoñer P, Muñiz P. Rivero D, et al. Among authors: muniz p. J Agric Food Chem. 2005 May 4;53(9):3637-42. doi: 10.1021/jf048146v. J Agric Food Chem. 2005. PMID: 15853413

3

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.

Rivero-Pérez MD, Muñiz P, Gonzalez-Sanjosé ML. Rivero-Pérez MD, et al. Among authors: muniz p. J Agric Food Chem. 2007 Jul 11;55(14):5476-83. doi: 10.1021/jf070306q. Epub 2007 Jun 19. J Agric Food Chem. 2007. PMID: 17579427

4

alpha-Tocopherol, MDA-HNE and 8-OHdG levels in liver and heart mitochondria of adriamycin-treated rats fed with alcohol-free beer.

Valls-Belles V, Torres Mdel C, Boix L, Muñiz P, Gonzalez-Sanjose ML, Codoñer-Franch P. Valls-Belles V, et al. Among authors: muniz p. Toxicology. 2008 Jul 30;249(2-3):97-101. doi: 10.1016/j.tox.2008.04.010. Epub 2008 Apr 22. Toxicology. 2008. PMID: 18513847

5

Contribution of anthocyanin fraction to the antioxidant properties of wine.

Rivero-Pérez MD, Muñiz P, González-Sanjosé ML. Rivero-Pérez MD, et al. Among authors: muniz p. Food Chem Toxicol. 2008 Aug;46(8):2815-22. doi: 10.1016/j.fct.2008.05.014. Epub 2008 May 23. Food Chem Toxicol. 2008. PMID: 18590944

6

Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential.

González-Mateo S, González-Sanjosé ML, Muñiz P. González-Mateo S, et al. Among authors: muniz p. Food Chem Toxicol. 2009 Nov;47(11):2798-805. doi: 10.1016/j.fct.2009.08.015. Epub 2009 Sep 4. Food Chem Toxicol. 2009. PMID: 19733614

7

Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, Muñiz P. Del Pino-García R, et al. Among authors: muniz p. J Agric Food Chem. 2012 Oct 24;60(42):10530-9. doi: 10.1021/jf302747v. Epub 2012 Oct 11. J Agric Food Chem. 2012. PMID: 23020245

8

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace.

Del Pino-García R, García-Lomillo J, Rivero-Pérez MD, González-SanJosé ML, Muñiz P. Del Pino-García R, et al. Among authors: muniz p. J Agric Food Chem. 2015 Aug 12;63(31):6922-31. doi: 10.1021/acs.jafc.5b01644. Epub 2015 Jul 30. J Agric Food Chem. 2015. PMID: 26186166

9

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion.

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, García-Lomillo J, Muñiz P. Del Pino-García R, et al. Among authors: muniz p. Food Chem. 2016 Nov 15;211:707-14. doi: 10.1016/j.foodchem.2016.05.127. Epub 2016 May 20. Food Chem. 2016. PMID: 27283687

10

Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function.

Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Castilla-Camina P, Croft KD, Muñiz P. Del Pino-García R, et al. Among authors: muniz p. Food Funct. 2016 Oct 12;7(10):4410-4421. doi: 10.1039/c6fo01071g. Food Funct. 2016. PMID: 27722638

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