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Items: 20

1.

A Combination of Rosa Canina Extracts and Gold Complex Favors Apoptosis of Caco-2 Cells by Increasing Oxidative Stress and Mitochondrial Dysfunction.

Mármol I, Jiménez-Moreno N, Ancín-Azpilicueta C, Osada J, Cerrada E, Rodríguez-Yoldi MJ.

Antioxidants (Basel). 2019 Dec 24;9(1). pii: E17. doi: 10.3390/antiox9010017.

2.

Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must.

Jiménez-Moreno N, Moler JA, Palacios MB, Esparza I, Nieto-Rojo R, Ancín-Azpilicueta C.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Feb;37(2):216-227. doi: 10.1080/19440049.2019.1693636. Epub 2019 Dec 6.

PMID:
31810435
3.

Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts.

Jiménez-Moreno N, Volpe F, Moler JA, Esparza I, Ancín-Azpilicueta C.

Antioxidants (Basel). 2019 Nov 28;8(12). pii: E597. doi: 10.3390/antiox8120597.

4.

Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells.

Jiménez-Moreno N, Cimminelli MJ, Volpe F, Ansó R, Esparza I, Mármol I, Rodríguez-Yoldi MJ, Ancín-Azpilicueta C.

Nutrients. 2019 Jul 25;11(8). pii: E1723. doi: 10.3390/nu11081723.

5.

Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines.

Jiménez-Moreno N, Moler JA, Urmeneta H, Suberviola-Ripa J, Cibriain-Sabalza F, Gandía LM, Ancín-Azpilicueta C.

Food Res Int. 2018 Mar;105:628-636. doi: 10.1016/j.foodres.2017.11.070. Epub 2017 Nov 28.

PMID:
29433256
6.

Therapeutic Applications of Rose Hips from Different Rosa Species.

Mármol I, Sánchez-de-Diego C, Jiménez-Moreno N, Ancín-Azpilicueta C, Rodríguez-Yoldi MJ.

Int J Mol Sci. 2017 May 25;18(6). pii: E1137. doi: 10.3390/ijms18061137. Review.

7.

Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry.

Jiménez S, Jiménez-Moreno N, Luquin A, Laguna M, Rodríguez-Yoldi MJ, Ancín-Azpilicueta C.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Jul;34(7):1121-1130. doi: 10.1080/19440049.2017.1319071. Epub 2017 May 17.

PMID:
28402181
8.

Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines.

Ancín-Azpilicueta C, Jiménez-Moreno N, Moler JA, Nieto-Rojo R, Urmeneta H.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 Oct;33(10):1518-1526. Epub 2016 Sep 21.

PMID:
27597233
9.

Rosa canina Extracts Have Antiproliferative and Antioxidant Effects on Caco-2 Human Colon Cancer.

Jiménez S, Gascón S, Luquin A, Laguna M, Ancin-Azpilicueta C, Rodríguez-Yoldi MJ.

PLoS One. 2016 Jul 28;11(7):e0159136. doi: 10.1371/journal.pone.0159136. eCollection 2016.

10.

Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration.

Nieto-Rojo R, Luquin A, Ancín-Azpilicueta C.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(12):1965-75. doi: 10.1080/19440049.2015.1094831. Epub 2015 Oct 15.

PMID:
26374496
11.

Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.

Nieto-Rojo R, Ancín-Azpilicueta C, Garrido JJ.

Food Chem. 2014;152:399-406. doi: 10.1016/j.foodchem.2013.11.157. Epub 2013 Dec 5.

PMID:
24444954
12.

Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.

Ancín-Azpilicueta C, Nieto-Rojo R, Gómez-Cordón J.

J Sci Food Agric. 2013 Apr;93(6):1485-91. doi: 10.1002/jsfa.5921. Epub 2013 Feb 11.

PMID:
23401032
13.

SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress.

Ancín-Azpilicueta C, Barriuso-Esteban B, Nieto-Rojo R, Aristizábal-López N.

Microb Biotechnol. 2012 Sep;5(5):654-62. doi: 10.1111/j.1751-7915.2012.00343.x. Epub 2012 Mar 27.

14.

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

Torrea D, Varela C, Ugliano M, Ancin-Azpilicueta C, Leigh Francis I, Henschke PA.

Food Chem. 2011 Aug 1;127(3):1072-83. doi: 10.1016/j.foodchem.2011.01.092. Epub 2011 Jan 28.

PMID:
25214098
15.

Influence of nutrients addition to nonlimited-in-nitrogen must on wine volatile composition.

González-Marco A, Jiménez-Moreno N, Ancín-Azpilicueta C.

J Food Sci. 2010 May;75(4):S206-11. doi: 10.1111/j.1750-3841.2010.01578.x.

PMID:
20546423
16.

Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.

Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Ancín-Azpilicueta C, Salinas MR.

J Agric Food Chem. 2009 Mar 25;57(6):2410-9. doi: 10.1021/jf8037049.

PMID:
19228058
17.

Current knowledge about the presence of amines in wine.

Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N.

Crit Rev Food Sci Nutr. 2008 Mar;48(3):257-75. doi: 10.1080/10408390701289441. Review.

PMID:
18274975
18.

Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.

Moreno NJ, Marco AG, Azpilicueta CA.

J Agric Food Chem. 2007 Jul 25;55(15):6244-51. Epub 2007 Jul 4.

PMID:
17608496
19.

Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae.

Torrea-Goñi D, Ancín-Azpilicueta C.

J Biosci Bioeng. 2002;94(1):15-22.

PMID:
16233263
20.

Changes in amine concentrations during aging of red wine in oak barrels.

Jiménez Moreno N, Torrea Goñi D, Ancín Azpilicueta C.

J Agric Food Chem. 2003 Sep 10;51(19):5732-7.

PMID:
12952426

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