CISPAC
Research center
PATRICIA
REBOREDO RODRIGUEZ
INVESTIGADORES "RAMÓN Y CAJAL"
Publications by the researcher in collaboration with PATRICIA REBOREDO RODRIGUEZ (26)
2019
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Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” (Scientia Horticulturae (2018) 232 (269–279), (S0304423818300219), (10.1016/j.scienta.2018.01.015))
Scientia Horticulturae
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Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7
Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75
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Strawberry tree honey as a new potential functional food. Part 1: Strawberry tree honey reduces colon cancer cell proliferation and colony formation ability, inhibits cell cycle and promotes apoptosis by regulating EGFR and MAPKs signaling pathways
Journal of Functional Foods, Vol. 57, pp. 439-452
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Strawberry tree honey as a new potential functional food. Part 2: Strawberry tree honey increases ROS generation by suppressing Nrf2-ARE and NF-кB signaling pathways and decreases metabolic phenotypes and metastatic activity in colon cancer cells
Journal of Functional Foods, Vol. 57, pp. 477-487
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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
Food Research International, Vol. 116, pp. 447-454
2018
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Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs
Food Chemistry, Vol. 248, pp. 155-165
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Catalogación de variedades cultivadas en Galicia y caracterización de sus aceites
Mercacei magazine, Núm. 96, pp. 174-178
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Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells
Food and Chemical Toxicology, Vol. 119, pp. 73-85
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Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration
Journal of Functional Foods, Vol. 45, pp. 155-164
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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
Food Research International, Vol. 106, pp. 558-567
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Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds
Scientia Horticulturae, Vol. 232, pp. 269-279
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Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra
Molecules, Vol. 23, Núm. 4
2017
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Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality
European Journal of Lipid Science and Technology, Vol. 119, Núm. 1
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State of the art on functional virgin olive oils enriched with bioactive compounds and their properties
International Journal of Molecular Sciences, Vol. 18, Núm. 3
2016
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A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)
European Journal of Lipid Science and Technology, Vol. 118, Núm. 10, pp. 1593-1599
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Characterization of virgin olive oils produced with autochthonous Galician varieties
Food Chemistry, Vol. 212, pp. 162-171
2015
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Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs
European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247
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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
Food Chemistry, Vol. 176, pp. 493-503
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Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review
Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 8, pp. 1053-1073
2014
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Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils
Food Chemistry, Vol. 158, pp. 534-545