Publications in collaboration with researchers from Universidad de Extremadura (7)

2018

  1. Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues

    European Food Research and Technology, Vol. 244, Núm. 10, pp. 1843-1852

2016

  1. The compositional HJ-biplot—A new approach to identifying the links among bioactive compounds of tomatoes

    International Journal of Molecular Sciences, Vol. 17, Núm. 11

2014

  1. Xanthohumol, a prenylated flavonoid from hops (Humulus lupulus L.), protects rat tissues against oxidative damage after acute ethanol administration

    Toxicology Reports, Vol. 1, pp. 726-733

2013

  1. Hepatoprotective effects of lycopene against carbon tetrachloride-induced acute liver injury in rats

    Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1601-1610

  2. Resveratrol: A potent agent against inflammatory and oxidative stress-related diseases

    Resveratrol: Sources, Production and Health Benefits (Nova Science Publishers, Inc.), pp. 255-273

  3. Spectroscopic study of the interaction between lycopene and bovine serum albumin

    Luminescence, Vol. 28, Núm. 5, pp. 765-770

2012

  1. Xanthohumol prevents carbon tetrachloride-induced acute liver injury in rats

    Food and Chemical Toxicology, Vol. 50, Núm. 10, pp. 3405-3412