Gisela Gerardi

Profesor Ayudante Doctor

Universidad de Burgos

Spain

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About

Gisela Gerardi is an Assistant Professor at Universidad de Burgos, Spain. Her research focuses on the bioactivity of food by-products, particularly melanoidins from bread and wine pomace, and their effects on oxidative stress, inflammation, and cellular health. Recent publications include studies on the structural characterization of bioactive compounds and their potential health benefits, as well as the impact of packaging systems on the properties of phenolic compounds.

Articles (12)

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2025

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2025

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2025

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2023

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2023

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2023

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2022

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2021

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2020

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2020

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2020

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2020

Collaborators (4)

Pilar Muñiz

Catedrática Universidad . University Proffesor

Universidad de Burgos

SPAIN

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MONICA CAVIA

Profesor Titular de Universidad

Universidad de Burgos

SPAIN

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Maria Dolores Rivero Perez

Profesor

Universidad de Burgos

SPAIN

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María L González-SanJosé

Universidad de Burgos

SPAIN

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Gisela Gerardi

Research Interests

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Articles (12)

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480

Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells

The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

The protective effects of wine pomace products on the vascular endothelial barrier function

Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions

Collaborators (4)

Pilar Muñiz

MONICA CAVIA

Maria Dolores Rivero Perez

María L González-SanJosé

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