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Items: 12

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.

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
10.

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
11.

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
12.

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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