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List of works by Raquel Del Pino-García

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

scientific article published on 30 July 2015

Alternative natural seasoning to improve the microbial stability of low-salt beef patties.

scientific article published on 17 January 2017

Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

scientific article published on 12 June 2017

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

scientific article published on 19 December 2014

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

scientific article

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.

scientific article

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

scholarly article in Journal of Chemistry, 2016

Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols

scientific article published on 22 August 2014

Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

scientific article published on 11 October 2012

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

scientific article published on 24 October 2016

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

scientific article

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

article by Raquel Del Pino-García et al published April 2016 in Journal of Functional Foods

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