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List of works by María L González-SanJosé

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

scientific article published on 02 March 2019

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

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

article by Javier García-Lomillo et al published April 2017 in Lebensmittel-Wissenschaft & Technologie

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

scientific article published on 19 June 2007

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

scientific article published on 17 September 2019

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

Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide

scientific article published on 13 May 2020

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

scientific article

Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

article

Formulation and characterisation of wheat bran oil-in-water nanoemulsions.

scientific article published on 2 July 2014

Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

article

Importance of chip selection and elaboration process on the aromatic composition of finished wines.

scientific article published on 14 June 2008

Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions

scientific article published on 12 July 2019

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.

scientific article published on 15 November 2016

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

Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features.

scientific article published on November 2007

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

scientific article published in May 2005

Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents

scientific article published on 01 July 2002

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

scientific article

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).

scientific article published in September 2010

Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

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

Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds.

scientific article

Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480

scientific article published on 28 June 2021

Wine consumption habits and consumer preferences between wines aged in barrels or with chips ⬇️

scientific article published on January 6, 2011

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

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

scientific article published on 22 April 2008

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