Publicaciones en las que colabora con Jose Angel Lopez Jimenez (16)

2018

  1. Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats

    Journal of Physiology and Biochemistry, Vol. 74, Núm. 1, pp. 171-177

2016

  1. Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality

    LWT - Food Science and Technology, Vol. 65, pp. 624-629

  2. Long-term intake of white tea prevents oxidative damage caused by adriamycin in kidney of rats

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 9, pp. 3079-3087

2015

  1. Effect of long term intake of white tea on acute oxidative stress in rats

    Nutricion Hospitalaria, Vol. 32, Núm. 2, pp. 749-756

  2. Estrategias para mejorar las características nutritivas y saludables del pastel de carne de Murcia

    Nutricion Hospitalaria, Vol. 32, Núm. 6, pp. 2734-2740

2014

  1. Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

    Food Chemistry, Vol. 160, pp. 134-140

  2. Molecular mechanisms by which white tea prevents oxidative stress

    Journal of Physiology and Biochemistry, Vol. 70, Núm. 4, pp. 891-900

2013

  1. Caracterización y valor nutritivo de un alimento artesanal: El pastel de carne de Murcia

    Nutricion Hospitalaria, Vol. 28, Núm. 4, pp. 1300-1305

2012

  1. Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

    Food Chemistry, Vol. 134, Núm. 1, pp. 127-133

  2. Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

    Food Chemistry, Vol. 134, Núm. 4, pp. 1780-1785

1998

  1. Caracteristicas de la grasa de algunos alimentos del grupo de las carnes y su relacion con la salud

    Nutricion Hospitalaria, Vol. 13, Núm. 2, pp. 95-98

  2. Repercusion sobre la viscosidad y el limite de deslizamiento de la adicion de diferentes grasas vegetales a rellenos de bombones

    Nutricion Hospitalaria, Vol. 13, Núm. 3, pp. 125-129

1997

  1. Características físico-químicas de diferentes tipos de grasas y aceites vegetales utilizados en la elaboración de bombones

    Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, Vol. 12, Núm. 5, pp. 270-273

  2. Evaluation of vitamin intake in a group of people at the University of Murcia

    Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, Vol. 12, Núm. 4, pp. 210-214

1995

  1. Essential Fatty Acid Metabolism in Cultured Rat Cardiomyocytes in Response to Either n-6 or n-3 Fatty Acid Supplementation

    Biochemical and Biophysical Research Communications, Vol. 216, Núm. 1, pp. 11-19

1993

  1. Evidence for a detectable Δ6-desaturase activity in rat heart microsomes: Aging influence on enzyme activity

    Biochemical and Biophysical Research Communications, Vol. 192, Núm. 3, pp. 1037-1041