| 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 | 470 | 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 | 227 | 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 | 158 | 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 | 151 | 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 | 138 | 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 | 124 | 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 | 103 | 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 | 103 | 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 | 82 | 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 | 72 | 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 | 71 | 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 | 69 | 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 | 63 | 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 | 59 | 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 | 56 | 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-Pérez, P Muñiz Journal of agricultural and food chemistry 60 (42), 10530-10539, 2012 | 51 | 2012 |
| 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 | 46 | 2017 |
| 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 | 45 | 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 | 44 | 2001 |
| 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 | 42 | 2008 |
