Lista de obras - Pilar Muñiz - Dominio Público Uruguay

8-HYDROXY-2'DEOXYGUANOSINE LEVELS AND ANTIOXIDANT STATUS IN RAT LIVER FED WITH OLIVE AND CORN OIL DIETS: EFFECT OF ASCORBIC ACID SUPPLEMENATION

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

artículo científico publicado en 2015

Age-related changes in antioxidant status and oxidative damage to lipids and dna in mitochondria of rat liver

scientific article published in 2005

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

artículo científico publicado en 2017

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

artículo científico publicado en 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 potential of single-variety red wines aged in the barrel and in the bottle

article by M. Dolores Rivero-Pérez et al published 15 December 2008 in Food Chemistry

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

artículo científico publicado en 2007

Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

article by María Dolores Rivero-Pérez et al published 15 December 2008 in Food Chemistry

Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study

artículo científico publicado en 2010

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

artículo científico publicado en 2016

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

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

Cancer chemotherapy reduces plasma total polyphenols and total antioxidants capacity in colorectal cancer patients

artículo científico publicado en 2012

Changes in the levels of thioredoxin and indoleamine-2,3-dioxygenase activity in plasma of patients with colorectal cancer treated with chemotherapy

scientific article published on 18 January 2012

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

artículo científico publicado en 2016

Coffee Component 3-Caffeoylquinic Acid Increases Antioxidant Capacity but not Polyphenol Content in Experimental Cerebral Infarction

scientific article published on 01 May 2012

Contribution of anthocyanin fraction to the antioxidant properties of wine

artículo científico publicado en 2008

Defatted milled grape seed protects adriamycin-treated hepatocytes against oxidative damage

artículo científico publicado en 2006

Differences between cysteine and homocysteine in the induction of deoxyribose degradation and DNA damage

artículo científico publicado en 2001

Effect of a Diet Supplemented with alpha-Tocopherol and beta-Carotene on ATP and Antioxidant Levels after Hepatic Ischemia-Reperfusion

artículo científico publicado en 2008

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

scholarly article in Journal of Chemistry, 2016

Effect of a hemodiafiltration session with on-line regeneration of the ultrafiltrate on oxidative stress. Comparative study with conventional hemodialysis with polysulfone

artículo científico publicado en 2008

Effect of beer consumption on levels of complex I and complex IV liver and heart mitochondrial enzymes and coenzymes Q9 and Q10 in adriamycin-treated rats

artículo científico publicado en 2009

Effect of corn oil and vitamin E on the oxidative status of adipose tissues and liver in rat

Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin

Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice

article published in 2014

Epicatechin effect on oxidative damage induced by tert-BOOH in isolated hepatocytes of fasted rats

artículo científico publicado en 2004

Genetic alterations and oxidative metabolism in sporadic colorectal tumors from a Spanish community

artículo científico publicado en 1997

Hemodiafiltration and Oxidative Stress in Dialysis Patients

artículo científico publicado en 2009

Impairment of antioxidant enzymes, lipid peroxidation and 8-oxo-2'-deoxyguanosine in advanced epithelial ovarian carcinoma of a Spanish community

artículo científico publicado en 2006

Indoleamine 2,3 dioxygenase as a prognostic and follow-up marker in melanoma. A comparative study with LDH and S100B.

artículo científico publicado en 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

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

artículo científico publicado en 2005

KRAS, BRAF, EGFR and HER2 gene status in a Spanish population of colorectal cancer.

artículo científico publicado en 2010

Mandarin juice improves the antioxidant status of hypercholesterolemic children

artículo científico publicado en 2008

Mechanism of protection by epicatechin against tert-butylhydroperoxide induced oxidative cell injury in isolated rat hepatocytes and calf thymus DNA

artículo científico publicado en 2002

Oxidative stress induces the expression of the major histocompatibility complex in murine tumor cells

artículo científico publicado en 2001

PIK3CA mutations in KRAS and BRAF wild type colorectal cancer patients. A study of Spanish population

artículo científico publicado en 2010

Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients

artículo científico publicado en 2012

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

artículo científico publicado en 2009

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

article

Revisiting the thiosemicarbazonecopper(II) reaction with glutathione. Activity against colorectal carcinoma cell lines.

artículo científico publicado en 2017

TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status

artículo científico publicado en 2010

The Role of Glutathione in Protection against DNA Damage Induced by Rifamycin SV And Copper(II) Ions

artículo científico publicado en 1993

The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

scientific article published on 01 February 2020

The effects of 1-year treatment with a haemodiafiltration with on-line regeneration of ultrafiltrate (HFR) dialysis on biomarkers of oxidative stress in patients with chronic renal failure

artículo científico publicado en 2011

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

artículo científico publicado en 2016

The protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

The protective effects of wine pomace products on the vascular endothelial barrier function

scientific article published on 19 August 2020

The role of 8-hydroxy-2′-deoxyguanosine in rifamycin-induced DNA damage

artículo científico publicado en 1995

The role of plasma IDO activity as a diagnostic marker of patients with colorectal cancer

artículo científico publicado en 2014

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

artículo científico publicado en 2016

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

artículo científico publicado en 2021

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

artículo científico publicado en 2008

Lista de obras de Pilar Muñiz

8-HYDROXY-2'DEOXYGUANOSINE LEVELS AND ANTIOXIDANT STATUS IN RAT LIVER FED WITH OLIVE AND CORN OIL DIETS: EFFECT OF ASCORBIC ACID SUPPLEMENATION

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

Age-related changes in antioxidant status and oxidative damage to lipids and dna in mitochondria of rat liver

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

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

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

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

Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

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

Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study

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

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Cancer chemotherapy reduces plasma total polyphenols and total antioxidants capacity in colorectal cancer patients

Changes in the levels of thioredoxin and indoleamine-2,3-dioxygenase activity in plasma of patients with colorectal cancer treated with chemotherapy

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

Coffee Component 3-Caffeoylquinic Acid Increases Antioxidant Capacity but not Polyphenol Content in Experimental Cerebral Infarction

Contribution of anthocyanin fraction to the antioxidant properties of wine

Defatted milled grape seed protects adriamycin-treated hepatocytes against oxidative damage

Differences between cysteine and homocysteine in the induction of deoxyribose degradation and DNA damage

Effect of a Diet Supplemented with alpha-Tocopherol and beta-Carotene on ATP and Antioxidant Levels after Hepatic Ischemia-Reperfusion

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

Effect of a hemodiafiltration session with on-line regeneration of the ultrafiltrate on oxidative stress. Comparative study with conventional hemodialysis with polysulfone

Effect of beer consumption on levels of complex I and complex IV liver and heart mitochondrial enzymes and coenzymes Q9 and Q10 in adriamycin-treated rats

Effect of corn oil and vitamin E on the oxidative status of adipose tissues and liver in rat

Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin

Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice

Epicatechin effect on oxidative damage induced by tert-BOOH in isolated hepatocytes of fasted rats

Genetic alterations and oxidative metabolism in sporadic colorectal tumors from a Spanish community

Hemodiafiltration and Oxidative Stress in Dialysis Patients

Impairment of antioxidant enzymes, lipid peroxidation and 8-oxo-2'-deoxyguanosine in advanced epithelial ovarian carcinoma of a Spanish community

Indoleamine 2,3 dioxygenase as a prognostic and follow-up marker in melanoma. A comparative study with LDH and S100B.

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

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

KRAS, BRAF, EGFR and HER2 gene status in a Spanish population of colorectal cancer.

Mandarin juice improves the antioxidant status of hypercholesterolemic children

Mechanism of protection by epicatechin against tert-butylhydroperoxide induced oxidative cell injury in isolated rat hepatocytes and calf thymus DNA

Oxidative stress induces the expression of the major histocompatibility complex in murine tumor cells

PIK3CA mutations in KRAS and BRAF wild type colorectal cancer patients. A study of Spanish population

Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients

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

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

Revisiting the thiosemicarbazonecopper(II) reaction with glutathione. Activity against colorectal carcinoma cell lines.

TAp73 is one of the genes responsible for the lack of response to chemotherapy depending on B-Raf mutational status

The Role of Glutathione in Protection against DNA Damage Induced by Rifamycin SV And Copper(II) Ions

The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

The effects of 1-year treatment with a haemodiafiltration with on-line regeneration of ultrafiltrate (HFR) dialysis on biomarkers of oxidative stress in patients with chronic renal failure

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

The protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

The protective effects of wine pomace products on the vascular endothelial barrier function

The role of 8-hydroxy-2′-deoxyguanosine in rifamycin-induced DNA damage

The role of plasma IDO activity as a diagnostic marker of patients with colorectal cancer

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

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

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

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