María José Motilva

CSIC Research Professor

Spanish National Research Council

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

María José Motilva is a CSIC Research Professor at the Spanish National Research Council in Spain. Her research areas encompass the study of phenolic compounds in food and wine products, bioavailability of organosulfur compounds, and the health impacts of various plant-based biochemicals. Recent articles reflect her focus on the effects of winemaking processes, the nutritional benefits of by-products, and the chemopreventive properties of bioactive compounds.

Articles (10)

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (6)

Laura Rubió

Serra Húnter Lecturer (profesor lector)

Universitat de Girona

SPAIN

View details

Francisco Blanco-Vaca

Universitat Autònoma de Barcelona (UAB)

SPAIN

View details

Alicia Moreno Ortega

Profesora Sustituta Interina

Universidad de Córdoba

SPAIN

View details

Miriam Cobo Cano

Instituto de Física de Cantabria

SPAIN

View details

Jordi Mayneris-Perxachs

SPAIN

View details

Lara Lloret Iglesias

Instituto de Física de Cantabria

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

María José Motilva

Research Interests

Explore related searches

Contact this professor

About

Articles (10)

Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans

Urinary excretion of organosulfur compounds after acute ingestion of black onion

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods

Impact of Phenol-Enriched Olive Oils on Serum Metabonome and Its Relationship with Cardiometabolic Parameters: A Randomized, Double-Blind, Cross-Over, Controlled Trial

New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

Red-Fleshed Apples Rich in Anthocyanins and White-Fleshed Apples Modulate the Aorta and Heart Proteome in Hypercholesterolaemic Rats: The AppleCOR Study

Artificial intelligence to estimate wine volume from single-view images

Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes

Chemopreventive effects of anthocyanins on colorectal and breast cancer: A review

Collaborators (6)

Laura Rubió

Francisco Blanco-Vaca

Alicia Moreno Ortega

Miriam Cobo Cano

Jordi Mayneris-Perxachs

Lara Lloret Iglesias

Make your next move.