Raquel Del Pino-García

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.

M. Ortega-Heras, M. González-Sanjosé, M. D. Rivero-Pérez, 2017, Journal of agricultural and food chemistry.

Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.

M. González-Sanjosé, M. D. Rivero-Pérez, P. Muñiz, 2012, Journal of agricultural and food chemistry.

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.

Javier García-Lomillo, M. González-Sanjosé, M. D. Rivero-Pérez, 2017, Food chemistry.

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace.

Javier García-Lomillo, M. González-Sanjosé, M. D. Rivero-Pérez, 2015, Journal of agricultural and food chemistry.

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion.

Javier García-Lomillo, M. González-Sanjosé, M. D. Rivero-Pérez, 2016, Food chemistry.

Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry

A. Martín-Diana, D. Rico, Raquel Del Pino-García, 2018, Journal of Functional Foods.