Personal information

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Scopus Author ID: 6504111884

Keywords

Antioxidants, phenols, wine

Countries

Spain

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Employment (1)

Universidad de Burgos: Burgos, Castilla y León, ES

2003-01-01 to present | Profesor (Biotecnologia y Ciencia de los Alimentos)
Employment
Source: Self-asserted source
Maria Dolores Rivero Perez

Education and qualifications (1)

Universidad de Burgos: Burgos, Castilla y León, ES

2003-03-01 to present | Doctor (Biotecnologia y Ciencia de los Alimentos)
Education
Source: Self-asserted source
Maria Dolores Rivero Perez

Works (32)

The Bioactivity of Byproducts from the Blackberry (Rubus fruticosus) Juice Industry

2025-03-28 | Conference paper
DOI: 10.3390/blsf2024040052
Contributors: Maria Dolores Rivero-Pérez; Gisela Gerardi; Mónica Cavia-Saiz; Miriam Ortega-Heras; Pilar Muñiz
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Crossref

EXPERIENCES IN EXTERNAL CURRICULAR INTERNSHIPS IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY

2023-07 | Conference paper
DOI: 10.21125/edulearn.2023.0734
Contributors: Maria Dolores Rivero Perez; Monica Cavia-Saiz; Gisela Gerardi; Miriam Ortega-Heras; Inmaculada Gómez; Pilar Muñiz
Source: check_circle
Crossref

EXPERIENCES IN INNOVATIVE TRAINING TOOLS AT THE SERVICE OF UNIVERSITY LEARNING

2023-07 | Conference paper
DOI: 10.21125/edulearn.2023.0736
Contributors: Gisela Gerardi; Monica Cavia-Saiz; Maria Dolores Rivero Perez; Miriam Ortega-Heras; Inmaculada Gómez; María Luisa González-Sanjosé; Pilar Muñiz
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Crossref

DIFFERENT TRAINING OPTIONS IN VIRTUAL LEARNING

2021-03 | Conference paper
DOI: 10.21125/inted.2021.1093
Contributors: Mónica Cavia-Saiz; Maria Dolores Rivero-Perez; Gisela Gerardi; Miriam Ortega-Herás; Inmaculada Gómez-Bastida; Maria Luisa González-SanJosé; Pilar Muñiz
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Crossref

FINAL DEGREE PROJECT IN FOOD SCIENCES AND TECHNOLOGY DEGREE: EXPERIMENTAL AND THEORETICAL APPROACH

2021-03 | Conference paper
DOI: 10.21125/inted.2021.1088
Contributors: Maria Dolores Rivero-Perez; Mónica Cavia-Saiz; Inmaculada Gómez-Bastida; Miriam Ortega-Herás; Pilar Muñiz; Maria Luisa González-SanJosé
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Crossref

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

Food & Function
2020 | Journal article
DOI: 10.1039/C9FO01743G
Contributors: Gisela Gerardi; Mónica Cavia-Saiz; M. Dolores Rivero-Pérez; María Luisa González-SanJosé; Pilar Muñiz
Source: check_circle
Crossref

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

Heliyon
2020-11 | Journal article
DOI: 10.1016/j.heliyon.2020.e05396
Contributors: Gisela Gerardi; Cecilia I. Casali; Mónica Cavia-Saiz; María D. Rivero-Pérez; Cecilia Perazzo; María L. González-SanJosé; Pilar Muñiz; María C. Fernández Tome
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Crossref

A new seasoning with potential effect against foodborne pathogens

LWT - Food Science and Technology
2017 | Journal article
DOI: 10.1016/j.lwt.2017.05.053
EID:

2-s2.0-85020205173
Contributors: García-Lomillo, J.; González-SanJosé, M.L.; Del Pino-García, R.; Rivero-Pérez, M.D.; Muñiz-Rodríguez, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Alternative natural seasoning to improve the microbial stability of low-salt beef patties

Food Chemistry
2017 | Journal article
DOI: 10.1016/j.foodchem.2017.01.070
EID:

2-s2.0-85009989239
Contributors: García-Lomillo, J.; González-SanJosé, M.A.L.; Del Pino-García, R.; Rivero-Pérez, M.A.D.; Muñiz-Rodríguez, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

Food and Function
2017 | Journal article
DOI: 10.1039/c7fo00390k
EID:

2-s2.0-85025159746
Contributors: Del Pino-García, R.; Rivero-Pérez, M.D.; González-Sanjosé, M.L.; Croft, K.D.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier
grade
Preferred source (of 2)‎

Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells

Journal of Agricultural and Food Chemistry
2017 | Journal article
DOI: 10.1021/acs.jafc.6b04561
EID:

2-s2.0-85016405572
Contributors: Pino-García, R.D.; Rivero-Pérez, M.D.; Gonzalez-Sanjosé, M.L.; Ortega-Heras, M.; Lomillo, J.G.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Food Chemistry
2017 | Journal article
DOI: 10.1016/j.foodchem.2016.10.113
EID:

2-s2.0-85006173729
Contributors: Del Pino-García, R.; González-SanJosé, M.L.; Rivero-Pérez, M.D.; García-Lomillo, J.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function

Food and Function
2016 | Journal article
DOI: 10.1039/c6fo01071g
EID:

2-s2.0-84991489937
Contributors: Del Pino-García, R.; Rivero-Pérez, M.D.; González-Sanjosé, M.L.; Castilla-Camina, P.; Croft, K.D.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Journal of Functional Foods
2016 | Journal article
DOI: 10.1016/j.jff.2016.06.030
EID:

2-s2.0-84977669120
Contributors: Del Pino-García, R.; Rivero-Pérez, M.D.; González-SanJosé, M.L.; Croft, K.D.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Methods to evaluate antioxidant properties of grape seeds

Grape Seeds: Nutrient Content, Antioxidant Properties and Health Benefits
2016 | Book
EID:

2-s2.0-85022050485
Contributors: González-San José, M.L.; Rivero-Pérez, M.D.; Muñiz-Rodríguez, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.05.127
EID:

2-s2.0-84971325308
Contributors: Del Pino-García, R.; González-Sanjosé, M.L.; Rivero-Pérez, M.D.; García-Lomillo, J.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Journal of Functional Foods
2016 | Journal article
DOI: 10.1016/j.jff.2016.02.001
EID:

2-s2.0-84961928040
Contributors: Del Pino-García, R.; Gerardi, G.; Rivero-Pérez, M.D.; González-SanJosé, M.L.; García-Lomillo, J.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Journal of Agricultural and Food Chemistry
2015 | Journal article
DOI: 10.1021/acs.jafc.5b01644
EID:

2-s2.0-84938709666
Contributors: Del Pino-García, R.; García-Lomillo, J.; Rivero-Pérez, M.D.; González-Sanjosé, M.L.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties

European Food Research and Technology
2015 | Journal article
DOI: 10.1007/s00217-015-2434-x
EID:

2-s2.0-84930871671
Contributors: Costa, E.; Cosme, F.; Rivero-Pérez, M.D.; Jordão, A.M.; González-SanJosé, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Analysis of commercial grape raisins: Phenolic content, antioxidant capacity and radical scavenger activity

Ciencia e Tecnica Vitivinicola
2014 | Journal article
DOI: 10.1051/ctv/20142901001
EID:

2-s2.0-84937410394
Contributors: Sério, S.; Rivero-Pérez, M.D.; Correia, A.C.; Jordão, A.M.; González-San José, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry

Journal of Agricultural and Food Chemistry
2014 | Journal article
DOI: 10.1021/jf5042678
EID:

2-s2.0-84920174132
Contributors: García-Lomillo, J.; González-SanJosé, M.L.; Del Pino-García, R.; Rivero-Pérez, M.D.; Muñiz-Rodríguez, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: Contribution of the melanoidin fraction

Journal of Agricultural and Food Chemistry
2012 | Journal article
DOI: 10.1021/jf302747v
EID:

2-s2.0-84867795061
Contributors: Del Pino-García, R.; González-Sanjosé, M.L.; Rivero-Pérez, M.D.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation

International Journal of Food Science and Technology
2011 | Journal article
DOI: 10.1111/j.1365-2621.2011.02582.x
EID:

2-s2.0-79954608591
Contributors: Raudoniute, I.; Rovira, J.; Venskutonis, P.R.; Damašius, J.; Rivero-Pérez, M.D.; González-Sanjosé, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Proanthocyanidin content, antioxidant capacity and scavenger activity of portuguese sparkling wines (Bairrada Appellation of Origin)

Journal of the Science of Food and Agriculture
2010 | Journal article
DOI: 10.1002/jsfa.4064
EID:

2-s2.0-77955939442
Contributors: Jordão, A.M.; Gonçalves, F.J.; Correia, A.C.; Cantão,a, J.; Rivero-Pérez, M.D.; SanJosé, M.L.G.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Food Chemistry
2008 | Journal article
DOI: 10.1016/j.foodchem.2008.05.013
EID:

2-s2.0-46749102432
Contributors: Rivero-Pérez, M.D.; González-Sanjosé, M.L.; Ortega-Herás, M.; Muñiz, P.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

Food Chemistry
2008 | Journal article
DOI: 10.1016/j.foodchem.2008.04.066
EID:

2-s2.0-46749110709
Contributors: Rivero-Pérez, M.D.; González-Sanjosé, M.L.; Muñiz, P.; Pérez-Magariño, S.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

European Food Research and Technology
2008 | Journal article
DOI: 10.1007/s00217-007-0680-2
EID:

2-s2.0-41549133132
Contributors: Heras, M.O.; Rivero-Pérez, M.D.; Pérez-Magariño, S.; González-Huerta, C.; González-Sanjosé, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Contribution of anthocyanin fraction to the antioxidant properties of wine

Food and Chemical Toxicology
2008 | Journal article
DOI: 10.1016/j.fct.2008.05.014
EID:

2-s2.0-47149084162
Contributors: Rivero-Pérez, M.D.; Muñiz, P.; González-Sanjosé, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

Journal of the Science of Food and Agriculture
2008 | Journal article
DOI: 10.1002/jsfa.3128
EID:

2-s2.0-39749165632
Contributors: Gião, M.S.; González-Sanjosé, M.L.; Muñiz, P.; Rivero-Pérez, M.D.; Kosinska, M.; Pintado, M.E.; Malcata, F.X.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies

Journal of Agricultural and Food Chemistry
2007 | Journal article
DOI: 10.1021/jf070306q
EID:

2-s2.0-34447628862
Contributors: Rivero-Pérez, M.D.; Muñiz, P.; González-Sanjosé, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features

Journal of the Science of Food and Agriculture
2007 | Journal article
DOI: 10.1002/jsfa.3023
EID:

2-s2.0-35748954646
Contributors: Gião, M.S.; González-Sanjosé, M.L.; Rivero-Pérez, M.D.; Pereira, C.I.; Pintado, M.E.; Malcata, F.X.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier

Role of melanoidins in sweet wines

Analytica Chimica Acta
2002 | Journal article
DOI: 10.1016/S0003-2670(01)01591-4
EID:

2-s2.0-0037193050
Contributors: Rivero-Pérez, M.D.; Pérez-Magariño, S.; González-San José, M.L.
Source: Self-asserted source
Maria Dolores Rivero Perez via Scopus - Elsevier
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