Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Pilar Hernández-Sánchez"'
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Akademický článek
Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain)
Autor: Pablo Barcina-Pérez, Carmen Lucas-Abellán, Oriol Abellán-Aynés, María Teresa Mercader-Ros, Desirée Victoria-Montesinos, Pilar Hernández-Sánchez, Ana Serrano-Martínez
Publikováno v: Healthcare, Vol 11, Iss 16, p 2304 (2023)
Disease-related malnutrition remains a health problem with a high prevalence that increases the risk of poor patient outcomes, in addition to an elevation of healthcare costs. The aim of this study was to evaluate the nutritional quality of the menus
Externí odkaz: https://doaj.org/article/20d8a54fbfaf4afbb200198a337bd92f
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2
Akademický článek
A Systematic Review of Clinical Trials on the Efficacy and Safety of CRLX101 Cyclodextrin-Based Nanomedicine for Cancer Treatment
Autor: Ana Serrano-Martínez, Desirée Victoria-Montesinos, Ana María García-Muñoz, Pilar Hernández-Sánchez, Carmen Lucas-Abellán, Rebeca González-Louzao
Publikováno v: Pharmaceutics, Vol 15, Iss 7, p 1824 (2023)
CRLX101 is a cyclodextrin-based nanopharmaceutical designed to improve the delivery and efficacy of the anti-cancer drug camptothecin. Cyclodextrins have unique properties that can enhance drug solubility, stability, and bioavailability, making them
Externí odkaz: https://doaj.org/article/8a83027f90084859b111812cf5d6a4ff
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3
Akademický článek
Phase Angle, Handgrip Strength, and Other Indicators of Nutritional Status in Cancer Patients Undergoing Different Nutritional Strategies: A Systematic Review and Meta-Analysis
Autor: Desirée Victoria-Montesinos, Ana María García-Muñoz, Julia Navarro-Marroco, Carmen Lucas-Abellán, María Teresa Mercader-Ros, Ana Serrano-Martínez, Oriol Abellán-Aynés, Pablo Barcina-Pérez, Pilar Hernández-Sánchez
Publikováno v: Nutrients, Vol 15, Iss 7, p 1790 (2023)
Malnutrition in cancer patients is one of the most influential factors in the evolution and mortality of such patients. To reduce the incidence of malnutrition, it is necessary to establish a correct nutritional intervention. For this purpose, precis
Externí odkaz: https://doaj.org/article/7bb0f97fb6a5407d908645ae8d05698f
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4
List of Contributors
Autor: Tânia Gonçalves Albuquerque, Sana Ben Amara, Usha Antony, Reşat Apak, Michele Balzano, Henriqueta Talita Guimarães Barboza, Edoardo Bartolucci, Kevser Sözgen Başkan, Dana Cecilia Bernhardt, Indra D. Bhatt, Chiranjib Bhattacharjee, Torsten Bohn, Phetcharat Boonruamkaew, Jaouad Bouayed, Ángel A. Carbonell-Barrachina, Gianluca Caruso, Ana Maria Carvalho, Savita Chaurasia, Pennapa Chonpathompikunlert, Anita Chouksey, Caroline Corrêa de Souza Coelho, Helena S. Costa, Ranjana Das, Samir C. Debnath, María Teresa Blanco Díaz, Cinthia Santo Domingo, Şeyda Karaman Ersoy, Gulsun Akdemir Evrendilek, Tiziana Falco, Sami Fattouch, Juana Fernández-López, Isabel C.F.R. Ferreira, Marta Fibiani, Eliana Noemi Fissore, Rafael Font, María Isabel Fortea, Natale G. Frega, Otniel Freitas-Silva, José Antonio Gabaldón, Francisco-Javier García-Alonso, Verónica García-Valverde, Lía Noemi Gerschenson, Tesnime Ghazouani, Nadezhda Golubkina, Pedro Gómez, Julia Gonzalez, Gustavo A. González-Aguilar, Rocío González-Barrio, Rafael Guillén-Bejarano, Amel Hamdi, Niamh Harper, Chafik Hdider, Alice Hepsiba, Francisca Hernández-García, Pilar Hernández-Sánchez, Riadh Ilahy, Amit K. Jaiswal, Swarna Jaiswal, Sara Jaramillo-Carmona, G.K. Jayaprakasha, Ana Jiménez-Araujo, Antonia M. Jiménez-Monreal, Dipankar Kalita, Yun Lei, Mariarosaria Leporini, Chunyang Li, Roberto Lo Scalzo, Monica Rosa Loizzo, Santiago López-Miranda, Paolo Lucci, Charu Lata Mahanta, Lovemore N. Malunga, Alexandra Mara Goulart Nunes Mamede, Shivapriya Manchali, Magdalena Martínez-Tomé, Gala Martín-Pozuelo, Kabo Masisi, Nora Moreb, M. Antonia Murcia, Amy Murphy, Kotamballi N. Chidambara Murthy, Geetha Shree Nagraj, Ancuta Nartea, Inmaculada Navarro-González, Estrella Núñez-Delicado, Maribel Ovando-Martínez, Caron O’Dwyer, Deborah Pacetti, Silvia Pastoriza, Bhimanagouda S. Patil, José Antonio Pellicer, Paula Pereira, José Angel Pérez-Alvarez, Sergio Pérez-Burilo, María Jesús Periago, Valentina Picchi, José Pinela, Renata Ramalho, Ali Rashidinejad, Kavitha Ravichandran, Ranbeer S. Rawal, Sandeep Rawat, Mercedes Del Río Celestino, Rocio Rodríguez-Arcos, María Isabel Rodríguez-López, Ana María Rojas, Kelly A. Ross, José A. Rufián-Henares, Chiraz Ben Sassi, Shubham Sharma, Mafalda Alexandra Silva, Yaw Siow, Iryna Smetanska, Antonio Gomes Soares, Yuwei Song, Krishnapura Srinivasan, Wanida Sukketsiri, Wafa Talbi, Imen Tlili, Rosa Tundis, Esma Tütem, Sibel Uzuner, Fabrice Vaillant, Filipa Vicente, Manuel Viuda-Martos, Han Wu, Wanpeng Xi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca7122d79b882cc39b25b021e9ad9ce9
https://doi.org/10.1016/b978-0-12-812780-3.00050-7
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6
Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
Autor: Lucía Guardiola, Estrella Núñez-Delicado, Santiago López-Miranda, Pilar Hernández-Sánchez
Publikováno v: RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname
RIUCAM: Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Universidad Católica San Antonio de Murcia (UCAM)
Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or industry difficult. The complexation o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9af23201011854ff6e865d28958b10fa
https://doi.org/10.1016/j.foodchem.2017.07.092
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7
Structural changes associated with the inactivation of lipoxygenase by pulse light
Autor: Vicente M. Gómez-López, Pilar Hernández Sánchez, Patricia Navarro, José Antonio Pellicer
Publikováno v: RIUCAM: Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Universidad Católica San Antonio de Murcia (UCAM)
RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Consejo Superior de Investigaciones Científicas (CSIC)
Pulsed light (PL) is a non-thermal technology able to inactivate enzymes. Lipoxygenase (LOX) causes enzymatic rancidity in some foods. This study aimed to determine the structural changes associated with the PL inactivation of LOX and used measuremen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c3992dc85f241d9b04adbf8562d77f2
http://hdl.handle.net/10952/4823
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8
Heat inactivation of thermolabile polygalacturonase down to single molecule level. Systematic investigation and molecular modeling
Autor: Ana Serrano-Martínez, Carmen Lucas-Abellán, Iuliana Banu, Pilar Hernández Sánchez, Iuliana Aprodu, Estrella Núñez-Delicado, Vicente M. Gómez-López, Lucía Guardiola
Publikováno v: LWT. 137:110385
Polygalacturonase is an important enzyme related to quality of fruits and vegetables that it is usually inactivated by heat. This research aimed to determine the structural changes associated with the thermal inactivation of thermolabile polygalactur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59cc356d15a8dc0cff7c552179251909
https://doi.org/10.1016/j.lwt.2020.110385
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9
Use of cyclodextrins to recover catechin and epicatechin from red grape pomace
Autor: Horacio Pérez-Sánchez, José Antonio Gabaldón, Ana Serrano-Martínez, Santiago López-Miranda, Estrella Núñez-Delicado, Lucía Guardiola, Isabel Fortea, Pilar Hernández-Sánchez
Publikováno v: RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname
The capacity of cyclodextrins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/water or aqueous extraction. The extraction method (stirring and ultrasound), temperature and time were also studied.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::687acd85d9cd39d9aa3cfb91b32ed986
https://doi.org/10.1016/j.foodchem.2016.02.100
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10
Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrins
Autor: Ana Serrano-Martínez, Santiago López-Miranda, Pilar Hernández-Sánchez, José Antonio Gabaldón, Estrella Núñez-Delicado, Lucía Guardiola
Publikováno v: Journal of the Science of Food and Agriculture. 97:420-426
Clove oil (CO) is an aromatic oily liquid used in the food, cosmetics and pharmaceutical industries for its functional properties. However, its disadvantages of pungent taste, volatility, light sensitivity and poor water solubility can be solved by a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e69482025f9237dec191de60ea556c91
https://doi.org/10.1002/jsfa.7781
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