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Rivero-Perez, Ma Dolores
66  Ergebnisse:
Personensuche X
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1

Bread melanoidins as potential new sustainable bakery ingre..:

Díaz-Morales, Noelia ; Cavia-Saiz, Mónica ; Rivero-Perez, Ma Dolores...
Food & Function.  14 (2023)  3 - p. 1785-1794 , 2023
Link: https://doi.org/10.1039/..
 
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2

White-wine pomace product modulates oxidative stress and in..:

Cavia-Saiz, Mónica ; Gerardi, Gisela ; Rivero-Pérez, Ma Dolores..
Free Radical Biology and Medicine.  165 (2021)  - p. 41-42 , 2021
Link: https://doi.org/10.1016/..
 
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3

Vascular barrier protective effects of wine pomace products..:

Gerardi, Mónica Gisela ; Saiz, Mónica Cavia ; Pérez, Dolores Rivero..
Free Radical Biology and Medicine.  120 (2018)  - p. S106 , 2018
Link: https://doi.org/10.1016/..
 
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4

Prevention of endothelial dysfunction via cross-talk betwee..:

Saiz, Mónica Cavia ; Gerardi, Mónica Gisela ; Pérez, Dolores Rivero..
Free Radical Biology and Medicine.  120 (2018)  - p. S105 , 2018
Link: https://doi.org/10.1016/..
 
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5

La Historia en la literatura española del siglo XIX:

Alonso Seoane, María José ; Alonso, Cecilio ; Álvarez Castro, Luis...
Reproducció del document publicat a: http://www.publicacions.ub.edu/ficha.aspx?cod=08564.  , 2017
Link: http://hdl.handle.net/24..
 
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6

Influence of the packaging systems on the phenolic profile ..:

Gutierrez-Gonzalez, Victor ; Rivero-Perez, Mª Dolores ; Gerardi, Gisela...
Food Chemistry.  427 (2023)  - p. 136625 , 2023
Link: https://doi.org/10.1016/..
 
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7

Cytotoxicity study of bakery product melanoidins on intesti..:

Diaz-Morales, Noelia ; Cavia-Saiz, Mónica ; Salazar, Gonzalo..
Food Chemistry.  343 (2021)  - p. 128405 , 2021
Link: https://doi.org/10.1016/..
 
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8

The dose–response effect on polyphenol bioavailability afte..:

Gerardi, Gisela ; Cavia-Saiz, Mónica ; Rivero-Pérez, M. Dolores..
Food & Function.  11 (2020)  2 - p. 1661-1671 , 2020
Link: https://doi.org/10.1039/..
 
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9

Alternative natural seasoning to improve the microbial stab..:

García-Lomillo, Javier ; González-SanJosé, M a Luisa ; Del Pino-García, Raquel..
Food Chemistry.  227 (2017)  - p. 122-128 , 2017
Link: https://doi.org/10.1016/..
 
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10

A new seasoning with potential effect against foodborne pat..:

García-Lomillo, Javier ; González-SanJosé, María L. ; Del Pino-García, Raquel..
LWT.  84 (2017)  - p. 338-343 , 2017
Link: https://doi.org/10.1016/..
 
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11

Antioxidant and Antimicrobial Properties of Wine Byproducts..:

García-Lomillo, Javier ; González-SanJosé, M. Luisa ; Del Pino-García, Raquel..
Journal of Agricultural and Food Chemistry.  62 (2014)  52 - p. 12595-12602 , 2014
Link: https://doi.org/10.1021/..
 
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12

Proanthocyanidin content, antioxidant capacity and scavenge..:

Jordão, António M ; Gonçalves, Fernando J ; Correia, Ana C...
Journal of the Science of Food and Agriculture.  , 2010
Link: https://doi.org/10.1002/..
 
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13

Antioxidant potential of single-variety red wines aged in t..:

Rivero-Pérez, M. Dolores ; González-Sanjosé, M. Luisa ; Ortega-Herás, Miriam.
Food Chemistry.  111 (2008)  4 - p. 957-964 , 2008
Link: https://doi.org/10.1016/..
 
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14

Antioxidant profile of red-single variety wines microoxygen..:

Rivero-Pérez, María Dolores ; González-Sanjosé, María Luisa ; Muñiz, Pilar.
Food Chemistry.  111 (2008)  4 - p. 1004-1011 , 2008
Link: https://doi.org/10.1016/..
 
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15

Changes in the volatile composition of red wines during agi..:

Heras, Miriam Ortega ; Rivero-Pérez, M. Dolores ; Pérez-Magariño, Silvia..
European Food Research and Technology.  226 (2007)  6 - p. 1485-1493 , 2007
Link: https://doi.org/10.1007/..
 
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