MARÍA ISABEL SÁNCHEZ REUS-rekin lankidetzan egindako argitalpenak (10)

2016

  1. Erratum: Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina-surimi (Food Chem (2014) 159:(215-221) DOI: 10.1016/j.foodchem.2014.03.015)

    Food Chemistry

2014

  1. Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina- surimi

    Food Chemistry, Vol. 159, pp. 215-221

  2. Organic silicon protects human neuroblastoma SH-SY5Y cells against hydrogen peroxide effects

    BMC Complementary and Alternative Medicine, Vol. 14, Núm. 1

2013

  1. Effects of seaweed-restructured pork diets enriched or not with cholesterol on rat cholesterolaemia and liver damage

    Food and Chemical Toxicology, Vol. 56, pp. 223-230

  2. El Consumo de carne de cerdo reestructurada conteniendo nori o, espaguetti de mar, pero no el de Wakame, reduce los efectos hipercolesterolemiantes y proapoptoticos hepaticos inducidos por altas cantidades de colesterol en la dieta

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1422-1429

  3. Lipoproteinemia and arylesterase activity in Zucker Fa/Fa rats fed glucomannan/spirulina-enriched squid-surimi

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 11, pp. 1274-1283

2011

  1. Effects of Nori-and Wakame-enriched meats with or without supplementary cholesterol on arylesterase activity, lipaemia and lipoproteinaemia in growing Wistar rats

    British Journal of Nutrition, Vol. 106, Núm. 10, pp. 1476-1486

  2. Effects of diet enriched with restructured meats, containing Himanthalia elongata, on hypercholesterolaemic induction, CYP7A1 expression and antioxidant enzyme activity and expression in growing rats

    Food Chemistry, Vol. 129, Núm. 4, pp. 1623-1630

2008

  1. Beer consumption reduces cerebral oxidation caused by aluminum toxicity by normalizing gene expression of tumor necrotic factor alpha and several antioxidant enzymes

    Food and Chemical Toxicology, Vol. 46, Núm. 3, pp. 1111-1118

  2. Moderate ingestion of beer reduces inflammatory and oxidative brain events induced by aluminium in mice

    Proceedings of the Nutrition Society