Medicina, Dermatología y Toxicología
Departamento
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicacións en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (19)
2023
2021
2012
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Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages
Food Chemistry, Vol. 130, Núm. 2, pp. 350-355
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Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds
Food Biophysics, Vol. 7, Núm. 1, pp. 50-56
2011
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Antioxidant properties of phenolic compounds occurring in edible mushrooms
Food Chemistry, Vol. 128, Núm. 3, pp. 674-678
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Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC
Analytical and Bioanalytical Chemistry
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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
Food and Bioprocess Technology, Vol. 4, Núm. 1, pp. 27-38
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Development of meat and poultry products enriched with n-3 PUFAs and their functional role
Current Nutrition and Food Science, Vol. 7, Núm. 4, pp. 253-270
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Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column
Analytica Chimica Acta, Vol. 685, Núm. 2, pp. 204-211
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Mushroom proteins: Potential therapeutic agents
Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44
2010
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Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods
TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 6, pp. 553-561
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Edible mushrooms: Role in the prevention of cardiovascular diseases
Fitoterapia, Vol. 81, Núm. 7, pp. 715-723
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Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles
Talanta, Vol. 82, Núm. 5, pp. 1986-1994
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Methods and techniques for the analysis of isoflavones in foods
Chromatography: Types, Techniques and Methods (Nova Science Publishers, Inc.), pp. 157-198
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Mushrooms as a source of anti-inflammatory agents
Anti-Inflammatory and Anti-Allergy Agents in Medicinal Chemistry, Vol. 9, Núm. 2, pp. 125-141
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Prevention of cardiovascular diseases by soy protein and isoflavones
Isoflavones: Biosynthesis, Occurrence and Health Effects (Nova Science Publishers, Inc.), pp. 83-110
2009
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Flavonoids as anti-inflammatory agents: Implications in cancer and cardiovascular disease
Inflammation Research, Vol. 58, Núm. 9, pp. 537-552
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Sample preparation for the analysis of isoflavones from soybeans and soy foods
Journal of Chromatography A, Vol. 1216, Núm. 1, pp. 2-29
1996
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Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues
Clinical and Experimental Allergy, Vol. 26, Núm. 4, pp. 428-435