Del Pino-García R - Search Results

1

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

Rodriguez-Mateos A, Del Pino-García R, George TW, Vidal-Diez A, Heiss C, Spencer JP. Rodriguez-Mateos A, et al. Mol Nutr Food Res. 2014 Oct;58(10):1952-61. doi: 10.1002/mnfr.201400231. Epub 2014 Aug 22. Mol Nutr Food Res. 2014. PMID: 25044909 Clinical Trial.

2

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

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, García-Lomillo J, Muñiz P. Del Pino-García R, et al. Food Chem. 2017 Apr 15;221:1723-1732. doi: 10.1016/j.foodchem.2016.10.113. Epub 2016 Oct 24. Food Chem. 2017. PMID: 27979153 Free article.

3

Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, Muñiz P. Del Pino-García R, et al. J Agric Food Chem. 2012 Oct 24;60(42):10530-9. doi: 10.1021/jf302747v. Epub 2012 Oct 11. J Agric Food Chem. 2012. PMID: 23020245

4

Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry.

García-Lomillo J, González-SanJosé ML, Del Pino-García R, Rivero-Pérez MD, Muñiz-Rodríguez P. García-Lomillo J, et al. J Agric Food Chem. 2014 Dec 31;62(52):12595-602. doi: 10.1021/jf5042678. Epub 2014 Dec 19. J Agric Food Chem. 2014. PMID: 25493389

5

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

Del Pino-García R, García-Lomillo J, Rivero-Pérez MD, González-SanJosé ML, Muñiz P. Del Pino-García R, et al. J Agric Food Chem. 2015 Aug 12;63(31):6922-31. doi: 10.1021/acs.jafc.5b01644. Epub 2015 Jul 30. J Agric Food Chem. 2015. PMID: 26186166

6

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

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, García-Lomillo J, Muñiz P. Del Pino-García R, et al. Food Chem. 2016 Nov 15;211:707-14. doi: 10.1016/j.foodchem.2016.05.127. Epub 2016 May 20. Food Chem. 2016. PMID: 27283687

7

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

Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Castilla-Camina P, Croft KD, Muñiz P. Del Pino-García R, et al. Food Funct. 2016 Oct 12;7(10):4410-4421. doi: 10.1039/c6fo01071g. Food Funct. 2016. PMID: 27722638

8

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

Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Ortega-Heras M, García Lomillo J, Muñiz P. Del Pino-García R, et al. J Agric Food Chem. 2017 Jan 11;65(1):66-73. doi: 10.1021/acs.jafc.6b04561. Epub 2016 Dec 20. J Agric Food Chem. 2017. PMID: 27957845

9

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

García-Lomillo J, González-SanJosé MA, Del Pino-García R, Rivero-Pérez MA, Muñiz-Rodríguez P. García-Lomillo J, et al. Among authors: del pino garcia r. Food Chem. 2017 Jul 15;227:122-128. doi: 10.1016/j.foodchem.2017.01.070. Epub 2017 Jan 17. Food Chem. 2017. PMID: 28274411

10

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

Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Croft KD, Muñiz P. Del Pino-García R, et al. Food Funct. 2017 Jul 19;8(7):2444-2454. doi: 10.1039/c7fo00390k. Food Funct. 2017. PMID: 28604886

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