Publications (13) Ángel Irigoyen Barrio publications

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2021

  1. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

    International Journal of Gastronomy and Food Science, Vol. 25

2020

  1. 2-Hydroxy-Docosahexaenoic Acid Is Converted Into Heneicosapentaenoic Acid via α-Oxidation: Implications for Alzheimer’s Disease Therapy

    Frontiers in Cell and Developmental Biology, Vol. 8

  2. Development and validation of a methodology based on Captiva EMR-lipid clean-up and LC-MS/MS analysis for the simultaneous determination of mycotoxins in human plasma

    Talanta, Vol. 206

  3. Nebulized ivermectin for COVID-19 and other respiratory diseases, a proof of concept, dose-ranging study in rats

    Scientific Reports, Vol. 10, Núm. 1

  4. Presence of 19 Mycotoxins in Human Plasma in a Region of Northern Spain

    Toxins, Vol. 12, Núm. 12

2018

  1. Targeting cattle for malaria elimination: Marked reduction of Anopheles arabiensis survival for over six months using a slow-release ivermectin implant formulation

    Parasites and Vectors, Vol. 11, Núm. 1

2017

  1. Cytochrome P450/ABC transporter inhibition simultaneously enhances ivermectin pharmacokinetics in the mammal host and pharmacodynamics in Anopheles gambiae

    Scientific Reports, Vol. 7, Núm. 1

  2. Pilot study of a slow-release ivermectin formulation for malaria control in a pig model

    Antimicrobial Agents and Chemotherapy

2015

  1. Assessment of total (Free and Bound) phenolic compounds in spent coffee extracts

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 17, pp. 4327-4334

2013

  1. Effect of glucose concentration on the stability of daptomycin in peritoneal solutions

    Peritoneal Dialysis International

  2. Levels of ochratoxins in Mediterranean red wines

    Food Control, Vol. 32, Núm. 1, pp. 63-68

2004

  1. Determination of chloroanisole compounds in red wine by headspace solid-phase microextraction and gas chromatography-mass spectrometry

    Journal of Chromatography A

1995

  1. Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

    Meat Science, Vol. 40, Núm. 1, pp. 45-53