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dulcis (mill.) D.A. webb] polyphenols in humans (journal of agricultural and food chemistry (2009) 57 (10134)). J Agric Food Chem 2009;57(24):11581-2. 33. Monagas M , Garrido I, Lebrón-Aguilar R, Carmen Gómez-Cordovés M, Rybarczyk A, Amarowicz R, Bartolomé B. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. J Agric Food Chem 2009;57(22):10590-9. 34. Urpi-Sarda M, Garrido I, Monagas M, Gómez-Cordovés C, Medina-Remón A, Andres- Lacuevaílnd C, Bartolomé B. Profile of plasma and urine metabolites after the intake of almond [prunus dulcis (mill.) D.A. webb] polyphenols in humans. J Agric Food Chem 2009;57(21):10134-42. 35. Llorach R, Urpi-Sarda M, Jauregui O, Monagas M , Andres-Lacueva C. An LC-MS-based metabolomics approach for exploring urinary metabolome modifications after cocoa consumption. Journal of Proteome Research 2009;8(11):5060-8. 36. Monagas M , Khan N, Andres-Lacueva C, Casas R, Urpí-Sardà M, Llorach R, Lamuela- Raventós RM, Estruch R. Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease. Am J Clin Nutr 2009;90(5):1144-50. 37. Urpi-Sarda M, Monagas M , Khan N, Llorach R, Lamuela-Raventós RM, Jáuregui O, Estruch R, Izquierdo-Pulido M, Andrés-Lacueva C. Targeted metabolic profiling of phenolics in urine and plasma after regular consumption of cocoa by liquid chromatography-tandem mass spectrometry. Journal of Chromatography A 2009;1216(43):7258-67. 38. Urpi-Sarda M, Monagas M , Khan N, Lamuela-Raventos RM, Santos-Buelga C, Sacanella E, Castell M, Permanyer J, Andres-Lacueva C. Epicatechin, procyanidins, and phenolic microbial metabolites after cocoa intake in humans and rats. Analytical and Bioanalytical Chemistry 2009;394(6):1545-56. 39. Monagas M , Khan N, Andrés-Lacueva C, Urpí-Sardá M, Vázquez-Agell M, Lamuela-Raventós RM, Estruch R. Dihydroxylated phenolic acids derived from microbial metabolism reduce lipopolysaccharide-stimulated cytokine secretion by human peripheral blood mononuclear cells. Br J Nutr 2009;102(2):201-6. 40. Andres-Lacueva C, Monagas M , Khan N, Izquterdo-Pulido M, Urpi-Sarda M, Permanyer J, Lamuela-Raventós RM. Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process. J Agric Food Chem 2008;56(9):3111-7. 41. Garrido I, Monagas M , Gómez-Cordovés C, Bartolomé B. Polyphenols and antioxidant properties of almond skins: Influence of industrial processing. J Food Sci 2008;73(2):C106-15. 42. Monagas M , Garrido I, Lebrón-Aguilar R, Bartolome B, Gómez-Cordovés C. Almond (prunus dulcis (mill.) D.A. webb) skins as a potential source of bioactive polyphenols. J Agric Food Chem 2007;55(21):8498-507. 43. Vázquez-Agell M, Sacanella E, Tobias E, Monagas M , Antúnez E, Zamora-Ros R, Andrés- Lacueva C, Lamuela-Raventós RM, Fernández-Solá J, Nicolás JM, Estruch R. Inflammatory markers of atherosclerosis are decreased after moderate consumption of cava (sparkling wine) in men with low cardiovascular risk. J Nutr 2007;137(10):2279-84. 44. Monagas M , Gómez-Cordovés C, Bartolomé B. Evaluation of different saccharomyces cerevisiae strains for red winemaking. influence on the anthocyanin, pyranoanthocyanin and non- anthocyanin phenolic content and colour characteristics of wines. Food Chem 2007;104(2):814-23. 45. Garrido I, Monagas M , Gómez-Cordovés C, Bartolomé B. Extraction of antioxidants from almond-processing byproducts. Grasas Aceites 2007;58(2):130-5. 46. Monagas M , Martín-Álvarez PJ, Gómez-Cordovés C, Bartolomé B. Effect of the modifier (graciano vs. cabernet sauvignon) on blends of tempranillo wine during ageing in the bottle. II. colour and overall appreciation. LWT - Food Science and Technology 2007;40(1):107-15. 47. Monagas M , Bartolomé B, Gómez-Cordovés C. Effect of the modifier (graciano vs. cabernet sauvignon) on blends of tempranillo wine during ageing in the bottle. I. anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics. LWT - Food Science and Technology 2006;39(10):1133-42. 48. Monagas M , Martín-Álvarez PJ, Gómez-Cordovés C, Bartolomé B. Time course of the colour of young red wines from vitis vinifera L. during ageing in bottle. International Journal of Food Science and Technology 2006;41(8):892-9.

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