M. Teresa Hernández
Spanish National Research Council
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Featured researches published by M. Teresa Hernández.
Journal of Mass Spectrometry | 2012
Miriam Sanz; Brígida Fernández de Simón; Estrella Cadahía; Enrique Esteruelas; Angel Mª. Muñoz; M. Teresa Hernández; Isabel Estrella; Ernani Pinto
The phenolic composition of heartwood extracts from Fraxinus excelsior L. and F. americana L., both before and after toasting in cooperage, was studied using LC-DAD/ESI-MS/MS. Low-molecular weight (LMW) phenolic compounds, secoiridoids, phenylethanoid glycosides, dilignols and oligolignols compounds were detected, and 48 were identified, or tentatively characterized, on the basis of their retention time, UV/Vis and MS spectra, and MS fragmentation patterns. Some LMW phenolic compounds like protocatechuic acid and aldehyde, hydroxytyrosol and tyrosol, were unlike to those for oak wood, while ellagic and gallic acid were not found. The toasting of wood resulted in a progressive increase in lignin degradation products with regard to toasting intensity. The levels of some of these compounds in medium-toasted ash woods were much higher than those normally detected in toasted oak, highlighting vanillin levels, thus a more pronounced vanilla character can be expected when using toasted ash wood in the aging wines. Moreover, in seasoned wood, we found a great variety of phenolic compounds which had not been found in oak wood, especially oleuropein, ligstroside and olivil, along with verbascoside and isoverbascoside in F. excelsior, and oleoside in F. americana. Toasting mainly provoked their degradation, thus in medium-toasted wood, only four of them were detected. This resulted in a minor differentiation between toasted ash and oak woods. The absence of tannins in ash wood, which are very important in oak wood, is another peculiar characteristic that should be taken into account when considering its use in cooperage.
Journal of Agricultural and Food Chemistry | 2011
Miriam Sanz; Brígida Fernández de Simón; Enrique Esteruelas; Angel Mª. Muñoz; Estrella Cadahía; M. Teresa Hernández; Isabel Estrella; Ernani Pinto
The phenolic composition of heartwood from Robinia pseudoacacia, commonly known as false acacia, before and after toasting in cooperage was studied by HPLC-DAD and HPLC-DAD/ESI-MS/MS. A total of 41 flavonoid and nonflavonoid compounds were identified, some tentatively, and quantified. Seasoned acacia wood showed high concentrations of flavonoid and low levels of nonflavonoid compounds, the main compounds being the dihydroflavonols dihydrorobinetin, fustin, tetrahydroxy, and trihydroxymethoxy dihydroflavonol, the flavonol robinetin, the flavanones robtin and butin, and a leucorobinetinidin, none of which are found in oak wood. The low molecular weight (LMW) phenolic compounds present also differed from those found in oak, since compounds with a β-resorcylic structure, gallic related compounds, protocatechuic aldehyde, and some hydroxycinnamic compounds are included, but only a little gallic and ellagic acid. Toasting changed the chromatographic profiles of extracts spectacularly. Thus, the toasted acacia wood contributed flavonoids and condensed tannins (prorobinetin type) in inverse proportion to toasting intensity, while LMW phenolic compounds were directly proportional to toasting intensity, except for gallic and ellagic acid and related compounds. Even though toasting reduced differences between oak and acacia, particular characteristics of this wood must be taken into account when considering its use in cooperage: the presence of flavonoids and compounds with β-resorcylic structure and the absence of hydrolyzable tannins.
Pediatric Blood & Cancer | 2012
Jaume Mora; Eva Rodríguez; Carmen de Torres; Teresa Cardesa; José Ríos; M. Teresa Hernández; Antonio Cardesa; Enrique de Alava
In Ewing sarcoma (EWS) most of the research on signaling pathways has been performed on cell lines or animal models. The objective of the current study was to determine the relation between clinical outcome and the expression of proteins involved in active growth signaling pathways.
Clinical sarcoma research | 2013
Ruth Sardinha; M. Teresa Hernández; Susana Fraile; Francesc Tresserra; August Vidal; Maria Carmén Gómez; Aurora Astudillo; Nieves Hernández; Javier Saenz de Santamaría; Jaume Ordi; Luis Gonçalves; Rafael Ramos; Carmen Balañá; Enrique de Alava
BackgroundThe systemic treatment of malignant endometrial stromal tumors (EST) is not well established. A few reports describe objective responses to imatinib, which suggest a novel therapeutic strategy for these tumors. Due to these facts, we aimed to perform a retrospective analysis of possible molecular targets of tyrosine kinase inhibitors (TKI) in EST: KIT, PDGFRA and EGFR.Methods52 endometrial stromal sarcomas and 13 undifferentiated endometrial sarcomas were examined and reviewed. Mutational analysis were performed for exons 9, 11, 13, and 17 of the KIT gene, exons 12 and 18 of the PDGFRA gene and exons 18, 19, 20 and 21 of the EGFR gene. The incidence and distribution of the KIT, PDGFRA, and EGFR expression were examined by immunohistochemistry, and EGFR amplification was assessed by fluorescence in situ hybridization.ResultsNo mutations in KIT, PDGFRA and EGFR genes were detected. Overexpression of KIT, PDGFRA, EGFR, was detected in 2 (3%), 23 (35.4%), 7 (10.8%) cases respectively, whereas amplification of EGFR gene was not found.ConclusionsAbsence of significant expression, amplification and activating mutations on these tyrosine kinase receptors suggest that it is unlikely that EST can benefit from therapies such as TKI on the systemic setting.
Journal of Agricultural and Food Chemistry | 1997
M. Luz Bengoechea; Ana I. Sancho; Begoña Bartolomé; Isabel Estrella; and Carmen Gómez-Cordovés; M. Teresa Hernández
European Food Research and Technology | 2009
M. Lozano; M. Carmen Vidal-Aragón; M. Teresa Hernández; M. Concepción Ayuso; M. Josefa Bernalte; Jesús García; Belén Velardo
European Food Research and Technology | 2008
M. Concepción Ayuso; M. Josefa Bernalte; M. Lozano; M. Isabel García; Vicente Montero de Espinosa; M. Milagros Pérez; M. Teresa Hernández; Norbert Somogyi
European Food Research and Technology | 1998
Begoña Bartolomé; M. Luz Bengoechea; Ana I. Sancho; Isabel Estrella; M. Teresa Hernández; Carmen Gómez-Cordovés
Alimentaria: Revista de tecnología e higiene de los alimentos | 2017
José María Landete; M. Teresa Hernández; Sergio Robredo; Montserrat Dueñas; Isabel Estrella; Rosario Muñoz; Blanca de las Rivas González del Rey
Alimentaria: Revista de tecnología e higiene de los alimentos | 2016
José María Landete; M. Teresa Hernández; Sergio Robredo; Montserrat Dueñas; Isabel Estrella; Rosario Muñoz; Blanca de las Rivas González del Rey