Pilar Muñiz
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Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study
M Cavia‐Saiz, MD Busto, MC Pilar‐Izquierdo, N Ortega, M Perez‐Mateos, ...
Journal of the Science of Food and Agriculture 90 (7), 1238-1244, 2010
Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies
MD Rivero-Pérez, P MUNiz, ML González-Sanjosé
Journal of Agricultural and Food Chemistry 55 (14), 5476-5483, 2007
Contribution of anthocyanin fraction to the antioxidant properties of wine
MD Rivero-Pérez, P Muniz, ML González-Sanjosé
Food and Chemical Toxicology 46 (8), 2815-2822, 2008
Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins
D Rivero, S Pérez-Magariño, ML González-Sanjosé, V Valls-Belles, ...
Journal of agricultural and food chemistry 53 (9), 3637-3642, 2005
Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry
J García-Lomillo, ML Gonzalez-SanJose, R Del Pino-García, ...
Journal of Agricultural and Food Chemistry 62 (52), 12595-12602, 2014
Genetic alterations and oxidative metabolism in sporadic colorectal tumors from a Spanish community
MR Oliva, F Ripoll, P Muñiz, A Iradi, R Trullenque, V Valls, E Drehmer, ...
Molecular Carcinogenesis: Published in cooperation with the University of …, 1997
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
J García-Lomillo, ML Gonzalez-SanJose, R Del Pino-García, ...
LWT 77, 85-91, 2017
Paricalcitol reduces oxidative stress and inflammation in hemodialysis patients
MJ Izquierdo, M Cavia, P Muñiz, ALM de Francisco, M Arias, J Santos, ...
BMC nephrology 13, 1-7, 2012
PIK3CA mutations in KRAS and BRAF wild type colorectal cancer patients. A study of Spanish population
M Herreros-Villanueva, N Gomez-Manero, P Muñiz, C García-Girón, ...
Molecular biology reports 38, 1347-1351, 2011
Impairment of antioxidant enzymes, lipid peroxidation and 8-oxo-2′-deoxyguanosine in advanced epithelial ovarian carcinoma of a Spanish community
M Sanchez, JV Torres, C Tormos, A Iradi, P Muñiz, O Espinosa, ...
Cancer letters 233 (1), 28-35, 2006
The role of 8-hydroxy-2′-deoxyguanosine in rifamycin-induced DNA damage
P Muñiz, V Valls, C Perez-Broseta, A Iradi, JV Climent, MR Oliva, GT Sáez
Free Radical Biology and Medicine 18 (4), 747-755, 1995
Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential
S González-Mateo, ML González-SanJosé, P Muñiz
Food and Chemical Toxicology 47 (11), 2798-2805, 2009
Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin
M Cavia-Saiz, P Muñiz, N Ortega, MD Busto
Food Chemistry 125 (1), 158-163, 2011
KRAS, BRAF, EGFR and HER2 gene status in a Spanish population of colorectal cancer
M Herreros-Villanueva, M Rodrigo, M Claver, P Muñiz, E Lastra, ...
Molecular biology reports 38, 1315-1320, 2011
Adaptation and validation of QUick, easy, new, CHEap, and reproducible (QUENCHER) antioxidant capacity assays in model products obtained from residual wine pomace
R Del Pino-García, J García-Lomillo, MD Rivero-Pérez, ...
Journal of agricultural and food chemistry 63 (31), 6922-6931, 2015
Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction
R Del Pino-García, ML González-SanJosé, MD Rivero-Perez, P Muñiz
Journal of agricultural and food chemistry 60 (42), 10530-10539, 2012
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
MD Rivero-Pérez, ML González-Sanjosé, M Ortega-Herás, P Muñiz
Food chemistry 111 (4), 957-964, 2008
Differences between cysteine and homocysteine in the induction of deoxyribose degradation and DNA damage
P Muñiz, P Sáez, A Iradi, J Viña, MR Oliva, GT Sáez
Free Radical Biology and Medicine 30 (4), 354-362, 2001
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
R Del Pino-García, ML González-SanJosé, MD Rivero-Pérez, ...
Food chemistry 221, 1723-1732, 2017
Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants
MS Gião, ML González‐Sanjosé, P Muñiz, MD Rivero‐Pérez, M Kosinska, ...
Journal of the Science of Food and Agriculture 88 (4), 633-640, 2008
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