AMAIA
IRIONDO DE HOND
Profesora ayudante doctora
Publicaciones (36) Publicaciones de AMAIA IRIONDO DE HOND
2024
2023
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Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells
Antioxidants, Vol. 12, Núm. 3
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Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
Foods, Vol. 12, Núm. 9
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Nutrition Security of Hemp for Human Consumption
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88
2022
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Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin
Foods, Vol. 11, Núm. 8
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Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet
Molecules (Basel, Switzerland), Vol. 27, Núm. 17
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Educating health care professionals on the importance of proper diets. An online course on nutrition, health, and sustainability
International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 8, pp. 1091-1095
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Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products
Foods, Vol. 11, Núm. 19
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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
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Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L
Food Control, Vol. 136
2021
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Changes in fatty acid dietary profile affect the brain–gut axis functions of healthy young adult rats in a sex-dependent manner
Nutrients, Vol. 13, Núm. 6
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Effects of coffee and its components on the gastrointestinal tract and the brain–gut axis
Nutrients, Vol. 13, Núm. 1, pp. 1-34
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Healthy eating recommendations: Good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool?
Nutrition Research Reviews, Vol. 34, Núm. 1, pp. 48-63
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Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Frontiers in Nutrition, Vol. 8
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Nuevas tendencias en la producción y consumo alimentario
Distribución y consumo, Año 31, Núm. 165, pp. 51-62
2020
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Applications of compounds from coffee processing by-products
Biomolecules, Vol. 10, Núm. 9, pp. 1-20
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Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide
Foods, Vol. 9, Núm. 5
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Cannabidiol and other non-psychoactive cannabinoids for prevention and treatment of gastrointestinal disorders: Useful nutraceuticals?
International Journal of Molecular Sciences, Vol. 21, Núm. 9
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Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation
Molecules, Vol. 25, Núm. 6
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In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes
Foods, Vol. 9, Núm. 11