Hinojosa-Nogueira D - Search Results

1

Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods.

Navajas-Porras B, Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Navajas-Porras B, et al. Among authors: hinojosa nogueira d. Antioxidants (Basel). 2022 Nov 24;11(12):2324. doi: 10.3390/antiox11122324. Antioxidants (Basel). 2022. PMID: 36552533 Free PMC article.

2

New Method To Estimate Total Polyphenol Excretion: Comparison of Fast Blue BB versus Folin-Ciocalteu Performance in Urine.

Hinojosa-Nogueira D, Muros J, Rufián-Henares JA, Pastoriza S. Hinojosa-Nogueira D, et al. J Agric Food Chem. 2017 May 24;65(20):4216-4222. doi: 10.1021/acs.jafc.7b01000. Epub 2017 May 10. J Agric Food Chem. 2017. PMID: 28474524

3

Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity.

Hinojosa-Nogueira D, Pérez-Burillo S, Ángel Rufián-Henares J, Pastoriza de la Cueva S. Hinojosa-Nogueira D, et al. Food Chem. 2020 Apr 15;323:126829. doi: 10.1016/j.foodchem.2020.126829. Online ahead of print. Food Chem. 2020. PMID: 32334309

4

Plant extracts as natural modulators of gut microbiota community structure and functionality.

Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JA. Pérez-Burillo S, et al. Heliyon. 2020 Nov 14;6(11):e05474. doi: 10.1016/j.heliyon.2020.e05474. eCollection 2020 Nov. Heliyon. 2020. PMID: 33251359 Free PMC article.

5

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation.

Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Navajas-Porras B, et al. Antioxidants (Basel). 2020 Dec 21;9(12):1312. doi: 10.3390/antiox9121312. Antioxidants (Basel). 2020. PMID: 33371445 Free PMC article.

6

Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.

Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Navajas-Porras B, et al. Antioxidants (Basel). 2021 Mar 13;10(3):445. doi: 10.3390/antiox10030445. Antioxidants (Basel). 2021. PMID: 33805746 Free PMC article.

7

A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations.

Hinojosa-Nogueira D, Pérez-Burillo S, García-Rincón I, Rufián-Henares JA, Pastoriza S. Hinojosa-Nogueira D, et al. Public Health Nutr. 2021 Aug;24(12):3818-3824. doi: 10.1017/S136898002100183X. Epub 2021 Apr 27. Public Health Nutr. 2021. PMID: 33902787 Free PMC article.

8

Green and white teas as health-promoting foods.

Hinojosa-Nogueira D, Pérez-Burillo S, Pastoriza de la Cueva S, Rufián-Henares JÁ. Hinojosa-Nogueira D, et al. Food Funct. 2021 May 11;12(9):3799-3819. doi: 10.1039/d1fo00261a. Food Funct. 2021. PMID: 33977999 Free article. Review.

9

An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality.

Pérez-Burillo S, Molino S, Navajas-Porras B, Valverde-Moya ÁJ, Hinojosa-Nogueira D, López-Maldonado A, Pastoriza S, Rufián-Henares JÁ. Pérez-Burillo S, et al. Nat Protoc. 2021 Jul;16(7):3186-3209. doi: 10.1038/s41596-021-00537-x. Epub 2021 Jun 4. Nat Protoc. 2021. PMID: 34089022

10

Effect of Freezing on Gut Microbiota Composition and Functionality for In Vitro Fermentation Experiments.

Pérez-Burillo S, Hinojosa-Nogueira D, Navajas-Porras B, Blasco T, Balzerani F, Lerma-Aguilera A, León D, Pastoriza S, Apaolaza I, Planes FJ, Francino MP, Rufián-Henares JÁ. Pérez-Burillo S, et al. Nutrients. 2021 Jun 27;13(7):2207. doi: 10.3390/nu13072207. Nutrients. 2021. PMID: 34199047 Free PMC article.

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