Publications (113) PALOMA MORALES GÓMEZ publications

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2026

  1. Fortified Chestnut Honey Triggers Apoptosis in Colon Cancer Cells

    Plant Foods for Human Nutrition, Vol. 81, Núm. 2

  2. Instant Cascara Beverages with Inulin-Type Carriers: Production Yield, In Vitro Biological Activity and Receptor-Level Responses

    Nutrients , Vol. 18, Núm. 12

  3. The Addition of Propolis and Royal Jelly to Chestnut and Thyme Honey Reduces DNA Damage Induced by Food Mutagens in HepG2 Cells by the Comet Assay

    Applied Sciences, Vol. 16, Núm. 13, pp. 1-13

2025

  1. Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains

    Food and Bioprocess Technology, Vol. 18, Núm. 7, pp. 6664-6675

  2. Correction: Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains(Food and Bioprocess Technology, (2025), 18, (6664-6675), 10.1007/s11947-025-03841-6)

    Food and Bioprocess Technology

  3. Natural Honey-Propolis Combinations with Health-Promoting Potential: Antibacterial Activity Against Foodborne Pathogens

    Pharmaceuticals, Vol. 18, Núm. 7

2024

  1. Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

    Food Bioscience, Vol. 59

  2. Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite

    Heliyon, Vol. 10, Núm. 17

2023

  1. Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells

    Antioxidants, Vol. 12, Núm. 3

  2. Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages

    Food Control, Vol. 150

2022

  1. Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

    Foods, Vol. 11, Núm. 19

  2. Estudio de la actividad antimicrobiana "Delactococcus lactis" MP11 y "Pediococcus acidilactici" MP14 frente a "Staphylococcus aureus" en un modelo cárnico

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  3. Learning by doing about health and sustainability through food labeling

    EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 202214th International Conference on Education and New Learning Technologies

  4. Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24

2018

  1. Identifying the main drivers in microbial diversity for Cabernet-Sauvignoncultivar, from Europe to South Africa

    International Congress on Grapevine and Wine Sciences: abstracts Book

  2. In vitro and in vivo genotoxicity assessment of gold nanoparticles of different sizes comet and SMART assays

    Food and Chemical Toxicology, Vol. 120, pp. 81-88

  3. Manufactured silver and gold nanoparticles-induced apoptosis by caspase-pathway in human cell lines

    Toxicological and Environmental Chemistry, Vol. 100, Núm. 5-7, pp. 629-643

2017

  1. Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity

    Food Research International, Vol. 100, pp. 791-797

2016

  1. Beneficios de la miel en los alimentos cocinados

    Vida apícola: revista de apicultura, Núm. 196, pp. 52-54

  2. Hidrocarburos aromáticos policíclicos (HAPs) (I): Medidas de prevención y control

    Revista complutense de ciencias veterinarias, Vol. 10, Núm. 1, pp. 16-34