Pilar Muñiz

About

Pilar Muñiz is a Catedrática at Universidad de Burgos in Spain. Her research primarily focuses on the bioactive compounds derived from food by-products, particularly bread melanoidins and olive oil enriched with lycopene. Recent studies have explored their effects on oxidative stress and inflammation, as well as their potential applications in food technology. Her work contributes to the understanding of sustainable food ingredients and their health benefits.