Dr. Miryam Amigo Benavent

Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
Mateos, R. and Martínez-López, S. and Baeza Arévalo, G. and Amigo-Benavent, M. and Sarriá, B. and Bravo-Clemente, L.
(2016) Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
In Food Chemistry;
DOI: 10.1016/j.foodchem.2016.03.011

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace
Wang, S. and Amigo-Benavent, M. and Mateos, R. and Bravo, L. and Sarriá, B.
(2016) Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace
In International Journal of Food Sciences and Nutrition;
DOI: 10.1080/09637486.2016.1228099

Brief Communication: Discordant ability of the triglyceride to apolipoprotein B ratio to predict triglyceride-rich lipoprotein particle size in normal-weight and obese men
Amigo-Benavent, M. and Sinausia, L. and Montero, E. and Perona, J.S.
(2016) Brief Communication: Discordant ability of the triglyceride to apolipoprotein B ratio to predict triglyceride-rich lipoprotein particle size in normal-weight and obese men
In Experimental Biology and Medicine;
DOI: 10.1177/1535370216639394

Insights on the health benefits of the bioactive compounds of coffee silverskin extract
Fernandez-Gomez, B,Lezama, A,Amigo-Benavent, M,Ullate, M,Herrero, M,Martin, MA,Mesa, MD,del Castillo, MD
(2016) Insights on the health benefits of the bioactive compounds of coffee silverskin extract
In Journal Of Functional Foods;
DOI: 10.1016/j.jff.2016.06.001

Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50-70 years
Power-Grant, O,McCormack, WG,De Cap, MR,Amigo-Benavent, M,Fitzgerald, RJ,Jakeman, P
(2016) Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50-70 years
In International Journal Of Food Sciences And Nutrition;
DOI: 10.3109/09637486.2016.1153607

A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity
Wang, S. and Mateos, R. and Goya, L. and Amigo-Benavent, M. and Sarriá, B. and Bravo, L.
(2016) A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity
In Food and Chemical Toxicology;
DOI: 10.1016/j.fct.2015.12.005

Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress
Baeza, G; Amigo-Benavent, M; Sarria, B; Goya, L; Mateos, R; Bravo, L
(2014) Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress
In Food Research International;
DOI: 10.1016/j.foodres.2014.05.035

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells
Navarro, M; Amigo-Benavent, M; Mesias, M., Baeza, G; Gokmen, V; Bravo, L; Morales, FJ
(2014) An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells
In Journal Of The Science Of Food And Agriculture;
DOI: 10.1002/jsfa.6469

Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin
Amigo-Benavent, M; Clemente, A; Caira, S; Stiuso, P; Ferranti, P; del Castillo, MD
(2014) Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin
In Electrophoresis;
DOI: 10.1002/elps.201300527

Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage
Amigo-Benavent, M; Nitride, C; Bravo, L; Ferranti, P; del Castillo, MD
(2013) Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage
In Food & Function;
DOI: 10.1039/c3fo30354c

Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits
Picariello, G; Amigo-Benavent, M; del Castillo, MD; Ferranti, P
(2013) Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits
In Journal Of Chromatography A;
DOI: 10.1016/j.chroma.2013.09.014

Phytochemomics and other omics for permitting health claims made on foods
del Castillo, MD; Martinez-Saez, N; Amigo-Benavent, M; Silvan, JM
(2013) Phytochemomics and other omics for permitting health claims made on foods
In Food Research International;
DOI: 10.1016/j.foodres.2013.05.014

Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
Amigo-Benavent, M; Clemente, A; Ferranti, P; Caira, S; del Castillo, MD;
(2011) Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
In Food chemistry;
DOI: 10.1016/j.foodchem.2011.06.015

Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin
Amigo-Benavent, M; Athanasopoulos, VI; del Castillo, MD
(2010) Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin
In Journal Of Chromatography B-Analytical Technologies In The Biomedical And Life Sciences;
DOI: 10.1016/j.jchromb.2010.07.013

Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?
Amigo-Benavent, M; del Castillo, MD; Fogliano, V
(2010) Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?
In European Food Research And Technology;
DOI: 10.1007/s00217-010-1308-5

Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E, Herrero, M
(2010) Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions
In Food Research International;
DOI: 10.1016/j.foodres.2010.02.005

Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E; Herrero, M
(2010) Facts about the formation of new antioxidants in natural samples after subcritical water extraction
In Food Research International;
DOI: 10.1016/j.foodres.2010.07.036

Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
Zielinski, H; Amigo-Benavent, M; del Castillo, MD; Horszwald, A; Zielinska, D
(2010) Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
In International Journal Of Food Sciences And Nutrition;
[ULIR]

Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
Amigo-Benavent, M; Athanasopoulos, VI; Ferranti, P; Villamiel, M; del Castillo, MD
(2009) Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
In Food Research International;
DOI: 10.1016/j.foodres.2009.03.003

Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
Zielinski, H; Michalska, A; Amigo-Benavent, M; del Castillo, MD; Piskula, MK
(2009) Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
In Journal Of Agricultural And Food Chemistry;
DOI: 10.1021/jf900313e

Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation
Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2008) Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation
In The Proceedings of the Nutrition Society;
DOI: 10.1017/S0029665108006332
[ULIR]

Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs
Amigo-Benavent, M; Silvan, JM; Moreno, FJ; Villamiel, M; del Castillo, MD
(2008) Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs
In Journal Of Agricultural And Food Chemistry;
DOI: 10.1021/jf800697n

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD
(2008) Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
In Journal Of Cereal Science;
DOI: 10.1016/j.jcs.2007.08.012

Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages
Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2007) Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages
In Journal Of Separation Science;
DOI: 10.1002/jssc.200600437

Calidad nutricional, antigenicidad y funcionalidad de bebidas de soja
Amigo-Benavent, M; Silvan, JM; Moreno, J; Villamiel, M; del Castillo, MD
(2006) Calidad nutricional, antigenicidad y funcionalidad de bebidas de soja
In Alimentaria;

8th World Congress on Polyphenols Applications
Baeza, G; Amigo-Benavent, M; Goya, L; Sarria, B; Mateos, R; Bravo, L
(2014) 8th World Congress on Polyphenols Applications

8th International Congress on Polyphenols Applications
Amigo-Benavent, M; Wang, S; Mateos, R; Bravo, L
(2014) 8th International Congress on Polyphenols Applications

2nd International Conference on Food Digestion
Ferranti, P; Amigo-Benavent, M; Clemente, A; Caira, S; Stiuso, P; del Castillo, MD
(2013) 2nd International Conference on Food Digestion

I Jornadas de Estudiantes de Master en Quimica Agricola y Nuevos Alimentos
Lezama-Quintana, A; del Castillo, MD; Amigo-Benavent, M; Bravo, L
(2013) I Jornadas de Estudiantes de Master en Quimica Agricola y Nuevos Alimentos

2nd International Congress on Cocoa, Coffee and Tea
Baeza, G; Amigo-Benavent, M; Goya, L; Sarria, B; Mateos, R; Bravo, L
(2013) 2nd International Congress on Cocoa, Coffee and Tea

International Symposium on the Maillard Reaction. The Maillard Reaction at the intersection between food chemistry, food technology, nutrition and age-related diseases
Amigo-Benavent, M; Bravo, L; del Castillo, MD
(2012) International Symposium on the Maillard Reaction. The Maillard Reaction at the intersection between food chemistry, food technology, nutrition and age-related diseases

7th International Conference on Chemical reactions in food
Navarro, M; Amigo-Benavent, M; Mesias, M; Baeza, G; Gokmen, V; Bravo, L; Morales, FJ
(2012) 7th International Conference on Chemical reactions in food

5th International Conference on Polyphenols and Health
Mesa, MD; Ullate, M; Amigo-Benavent, M; del Castillo, MD
(2011) 5th International Conference on Polyphenols and Health

II Congreso Iberoamericano de Fluidos Supercriticos
Plaza, M; Amigo-Benavent, M; Herrero, M; del Castillo, MD; Ibanez, E.
(2010) II Congreso Iberoamericano de Fluidos Supercriticos

28th International Symposium on Chromatography (ISC)
Amigo-Benavent, M; Mingo, E; Silvan, JM; Martinez-Rodriguez, A; del Castillo, MD
(2010) 28th International Symposium on Chromatography (ISC)

10th International symposium on the Maillard Reaction
del Castillo, MD; Amigo-Benavent, M; Fogliano, V
(2009) 10th International symposium on the Maillard Reaction

COST-926 Impact of the new technologies on the health benefits and safety of bioactive
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD; Piskula, MK
(2008) COST-926 Impact of the new technologies on the health benefits and safety of bioactive

International Functional Foods Conference
Athanasopoulos, VI; Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2008) International Functional Foods Conference

Innovative Applications on nonthermal technologies in foods: Technology, Safety, Health and Consumer Acceptability
Amigo-Benavent, M; Clemente, A; Villamiel, M; del Castillo, MD
(2008) Innovative Applications on nonthermal technologies in foods: Technology, Safety, Health and Consumer Acceptability

Informacion bibliografica. Articulos de interes. Glycopeptide analysis by mass spectrometry
Amigo-Benavent, M
(2008) Informacion bibliografica. Articulos de interes. Glycopeptide analysis by mass spectrometry
In Boletin de la Sociedad Espanola de Cromatografia y Tecnicas Afines;