ADELAIDA ESTEBAN MUÑOZ-rekin lankidetzan egindako argitalpenak (15)

2023

  1. In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado (Persea americana Mill.) Honey from Southern Spain

    Antioxidants, Vol. 12, Núm. 2

  2. Postharvest Treatment with Abscisic Acid Alleviates Chilling Injury in Zucchini Fruit by Regulating Phenolic Metabolism and Non-Enzymatic Antioxidant System

    Antioxidants, Vol. 12, Núm. 1

2022

  1. Amyloid β-but not Tau-induced neurotoxicity is suppressed by Manuka honey via HSP-16.2 and SKN-1/Nrf2 pathways in an in vivo model of Alzheimer's disease

    Food & function, Vol. 13, Núm. 21, pp. 11185-11199

  2. An Olive-Derived Extract 20% Rich in Hydroxytyrosol Prevents β-Amyloid Aggregation and Oxidative Stress, Two Features of Alzheimer Disease, via SKN-1/NRF2 and HSP-16.2 in Caenorhabditis elegans

    Antioxidants, Vol. 11, Núm. 4

  3. An oleuropein rich-olive (Olea europaea L.) leaf extract reduces β-amyloid and tau proteotoxicity through regulation of oxidative- and heat shock-stress responses in Caenorhabditis elegans

    Food and Chemical Toxicology, Vol. 162

  4. Changes in the polyphenolic profile and antioxidant activity of wheat bread after incorporating quinoa flour

    Antioxidants, Vol. 11, Núm. 1

  5. Strawberry (Fragaria × ananassa cv. Romina) methanolic extract attenuates Alzheimer's beta amyloid production and oxidative stress by SKN-1/NRF and DAF-16/FOXO mediated mechanisms in C. elegans

    Food Chemistry, Vol. 372

  6. Unravelling potential biomedical applications of the edible flower Tulbaghia violacea

    Food Chemistry, Vol. 381

2021

  1. Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages

    Journal of Functional Foods, Vol. 87

  2. Differences in the phenolic profile by uplc coupled to high resolution mass spectrometry and antioxidant capacity of two diospyros kaki varieties

    Antioxidants, Vol. 10, Núm. 1, pp. 1-19

  3. Rosa x hybrida extracts with dual actions: Antiproliferative effects against tumour cells and inhibitor of Alzheimer disease

    Food and Chemical Toxicology, Vol. 149

  4. Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas

    Food Research International, Vol. 141

2020

  1. Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

    LWT, Vol. 128

2019

  1. A comparison of changes in the fatty acid profile of human milk of Spanish lactating women during the first month of lactation using gas chromatography-mass spectrometry. A comparison with infant formulas

    Nutrients, Vol. 11, Núm. 12

  2. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota

    Food Chemistry, Vol. 279, pp. 252-259