Publicaciones en colaboración con investigadores/as de Universidad de Sevilla (26)

2021

  1. Pathways to Metal-Ligand Cooperation in Quinoline-Based Titanium(IV) Pincers: Nonelectrophilic N-methylation, Deprotonation, and Dihydropyridine Formation

    Organometallics, Vol. 40, Núm. 12, pp. 1838-1847

2019

  1. Red Nacional de Excelencia en Nanotecnología y Alimentación (FOOD) E-9: creando sinergias en investigación, formación y divulgación científica

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2016

  1. Evaluation of the Bioavailability and Metabolism of Nitroderivatives of Hydroxytyrosol Using Caco-2 and HepG2 Human Cell Models

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 11, pp. 2289-2297

  2. Reduced graphene oxide-carboxymethylcellulose layered with platinum nanoparticles/PAMAM dendrimer/magnetic nanoparticles hybrids. Application to the preparation of enzyme electrochemical biosensors

    Sensors and Actuators, B: Chemical, Vol. 232, pp. 84-90

  3. Synthesis and antioxidant of activity of alkyl nitroderivatives of hydroxytyrosol

    Molecules, Vol. 21, Núm. 5

2015

  1. Amperometric magnetobiosensors using poly(dopamine)-modified Fe3O4 magnetic nanoparticles for the detection of phenolic compounds

    Analytical Methods, Vol. 7, Núm. 20, pp. 8801-8808

  2. Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship

    Food Chemistry, Vol. 173, pp. 313-320

2014

  1. A general perspective of the characterization and quantification of nanoparticles: Imaging, spectroscopic, and separation techniques

    Critical Reviews in Solid State and Materials Sciences, Vol. 39, Núm. 6, pp. 423-458

  2. Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic rats

    Food and Function, Vol. 5, Núm. 7, pp. 1556-1563

  3. Synthesis and antioxidant activity of nitrohydroxytyrosol and its acyl derivatives

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 42, pp. 10297-10303

2013

  1. Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks

    Food Chemistry, Vol. 136, Núm. 3-4, pp. 1309-1315

2012

  1. Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

    Food Chemistry, Vol. 130, Núm. 4, pp. 797-813

  2. Chemo-protective activity and characterization of phenolic extracts from Corema album

    Food Research International, Vol. 49, Núm. 2, pp. 728-738

  3. Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 6, pp. 703-707

  4. Nitroderivatives of olive oil phenols protect HepG2 cells against oxidative stress

    Food and Chemical Toxicology, Vol. 50, Núm. 10, pp. 3752-3758

2011

  1. Alkyl hydroxytyrosyl ethers show protective effects against oxidative stress in HepG2 cells

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 11, pp. 5964-5976

  2. Preparation and antioxidant activity of tyrosyl and homovanillyl ethers

    Food Chemistry, Vol. 129, Núm. 3, pp. 1169-1178

2010

  1. Transepithelial transport and metabolism of new lipophilic ether derivatives of hydroxytyrosol by enterocyte-like Caco-2/TC7 cells

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 21, pp. 11501-11509

  2. Uptake and metabolism of new synthetic lipophilic derivatives, hydroxytyrosyl ethers, by human hepatoma hepg2 cells

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 2, pp. 798-806

2009

  1. Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivatives

    Food Chemistry, Vol. 115, Núm. 1, pp. 86-91