Ana Peláez-Soto

Evaluation of the Ability of Polyphenol Extracts of Cocoa and Red Grape to Promote the Antioxidant Response in Yeast Using a Rapid Multiwell Assay.

J. Gil, P. Roig, M. Fernández-Espinar, 2017, Journal of food science.

Proteomic Analysis of Saccharomyces cerevisiae Response to Oxidative Stress Mediated by Cocoa Polyphenols Extract

P. Martínez-Culebras, J. Gil, P. Roig, 2020, Molecules.