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Protection by imidazol(ine) drugs and agmatine of glutamate‐induced neurotoxicity in cultured cerebellar granule cells through blockade of NMDA receptor

British journal of pharmacology, 1999-07, Vol.127 (6), p.1317-1326

1999

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Novel mutations in MEN1, CDKN1B and AIP genes in patients with multiple endocrine neoplasia type 1 syndrome in Spain

Clinical endocrinology (Oxford), 2012-05, Vol.76 (5), p.719-724

2012

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Protection by Imidazol(ine) Compounds of l-Glutamate Neurotoxicity Through NMDA Receptor Blockade

Annals of the New York Academy of Sciences, 1999-06, Vol.881 (1), p.452-452

1999

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Pectic enzyme treatment effects on quality of white grape musts and wines

Journal of food science, 1997-11, Vol.62 (6), p.1142-1149

1997

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Attenuation of tolerance to opioid‐induced antinociception and protection against morphine‐induced decrease of neurofilament proteins by idazoxan and other I 2 ‐imidazoline ligands

British journal of pharmacology, 2009-02, Vol.125 (1), p.175-185

2009

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Activation of I 2 ‐imidazoline receptors enhances supraspinal morphine analgesia in mice: a model to detect agonist and antagonist activities at these receptors

British journal of pharmacology, 2009-01, Vol.130 (1), p.146-152

2009

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Inhibition of monoamine oxidase A and B activities by imidazol(ine)/guanidine drugs, nature of the interaction and distinction from I 2 ‐imidazoline receptors in rat liver

British journal of pharmacology, 2009-02, Vol.121 (5), p.901-912

2009

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Heterozygous glucokinase mutations and birth weight in Spanish children

Diabetic medicine, 2010-05, Vol.27 (5), p.608-610

2010

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Piceid, the Major Resveratrol Derivative in Grape Juices

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1533-1536

1999

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Method for the Quantitative Extraction of Resveratrol and Piceid Isomers in Grape Berry Skins. Effect of Powdery Mildew on the Stilbene Content

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.210-215

2001

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Mutations in MAFA and IAPP are not a common cause of monogenic diabetes

Diabetic medicine, 2009-07, Vol.26 (7), p.746-748

2009

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Resveratrol and Piceid as Varietal Markers of White Wines

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.1975-1978

1996

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Induction of reactive astrocytosis and prevention of motoneuron cell death by the I 2 ‐imidazoline receptor ligand LSL 60101

British journal of pharmacology, 2009-01, Vol.130 (8), p.1767-1776

2009

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Induction of reactive astrocytosis and prevention of motoneuron cell death by the I2‐imidazoline receptor ligand LSL 60101

British journal of pharmacology, 2000-08, Vol.130 (8), p.1767-1776

2000

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Levels of cis- and trans-Resveratrol and Their Glucosides in White and Rosé Vitis vinifera Wines from Spain

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2124-2128

1996

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Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition

American journal of enology and viticulture, 2000, Vol.51 (1), p.29-36

2000

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Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2520-2525

1997

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Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines

American journal of enology and viticulture, 2001, Vol.52 (2), p.159-164

2001

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Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming

American journal of enology and viticulture, 2001, Vol.52 (2), p.146-150

2001

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Cinnamates and Resveratrol Content for Sparkling Wine Characterization

American journal of enology and viticulture, 2002, Vol.53 (2), p.147-150

2002

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Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products

American journal of enology and viticulture, 1995, Vol.46 (4), p.564-570

1995

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Comparison of two methods for the determination of fatty acid profiles in plasma and erythrocytes

Journal of Chromatography A, 1997-08, Vol.778 (1), p.435-439

1997

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Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

Food chemistry, 1999-05, Vol.65 (2), p.169-173

1999

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Characteristics of Sparkling Base Wines Affecting Foam Behavior

Journal of agricultural and food chemistry, 1996-04, Vol.44 (4), p.989-995

1996

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Grape pectic enzyme treatment effect on white musts & wines composition

Journal of food science, 1996-05, Vol.61 (3), p.553-556

1996

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Protection by imidazol(ine) drugs and agmatine of glutamate‐induced neurotoxicity in cultured cerebellar granule cells through blockade of NMDA receptor

Novel mutations in MEN1, CDKN1B and AIP genes in patients with multiple endocrine neoplasia type 1 syndrome in Spain

Protection by Imidazol(ine) Compounds of l-Glutamate Neurotoxicity Through NMDA Receptor Blockade

Pectic enzyme treatment effects on quality of white grape musts and wines

Attenuation of tolerance to opioid‐induced antinociception and protection against morphine‐induced decrease of neurofilament proteins by idazoxan and other I 2 ‐imidazoline ligands

Activation of I 2 ‐imidazoline receptors enhances supraspinal morphine analgesia in mice: a model to detect agonist and antagonist activities at these receptors

Inhibition of monoamine oxidase A and B activities by imidazol(ine)/guanidine drugs, nature of the interaction and distinction from I 2 ‐imidazoline receptors in rat liver

Heterozygous glucokinase mutations and birth weight in Spanish children

Piceid, the Major Resveratrol Derivative in Grape Juices

Method for the Quantitative Extraction of Resveratrol and Piceid Isomers in Grape Berry Skins. Effect of Powdery Mildew on the Stilbene Content

Mutations in MAFA and IAPP are not a common cause of monogenic diabetes

Resveratrol and Piceid as Varietal Markers of White Wines

Induction of reactive astrocytosis and prevention of motoneuron cell death by the I 2 ‐imidazoline receptor ligand LSL 60101

Induction of reactive astrocytosis and prevention of motoneuron cell death by the I2‐imidazoline receptor ligand LSL 60101

Levels of cis- and trans-Resveratrol and Their Glucosides in White and Rosé Vitis vinifera Wines from Spain

Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition

Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2

Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines

Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming

Cinnamates and Resveratrol Content for Sparkling Wine Characterization

Spectrophotometric Methods for the Analysis of Polysaccharide Levels in Winemaking Products

Comparison of two methods for the determination of fatty acid profiles in plasma and erythrocytes

Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

Characteristics of Sparkling Base Wines Affecting Foam Behavior

Grape pectic enzyme treatment effect on white musts & wines composition

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