Publicacions en què col·labora amb María del Carmen García Parrilla (21)

2016

  1. Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

    Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164

2014

  1. Alcoholic fermentation induces melatonin synthesis in orange juice

    Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38

2012

  1. Evaluación de los nuevos alimentos

    Ediciones Díaz de Santos

2009

  1. Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6578-6583

2008

  1. Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 7, pp. 649-671

  2. Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives

    Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 282-290

2007

  1. Radical scavenging ability of polyphenolic compounds towards DPPH free radical

    Talanta, Vol. 71, Núm. 1, pp. 230-235

  2. Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9713-9718

2006

  1. Acute intake of red wine does not affect antioxidant enzymes activities in human subjects

    International Journal for Vitamin and Nutrition Research, Vol. 76, Núm. 5, pp. 291-298

  2. Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

    Analytica Chimica Acta

  3. El fruto de la acerola: Composición y posibles usos alimenticios

    Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2

  4. Evaluación de los nuevos alimentos

    Toxicología alimentaria (Díaz de Santos), pp. 567-580

  5. Influence of enological practices on the antioxidant activity of wines

    Food Chemistry, Vol. 95, Núm. 3, pp. 394-404

  6. Revisión de los métodos de evaluación de la actividad antioxidante in vitro del vino y valoración de sus efectos in vivo

    Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2

  7. Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips

    Journal of Food Science, Vol. 71, Núm. 3

  8. The acerola fruit: composition, productive characteristics and economic importance

    Archivos latinoamericanos de nutrición, Vol. 56, Núm. 2, pp. 101-109

2005

  1. Antioxidant capacity of plasma after red wine intake in human volunteers

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 12, pp. 5024-5029

  2. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro

    Analytica Chimica Acta, Vol. 538, Núm. 1-2, pp. 391-398

2004

  1. Antioxidant activity of wines and relation with their polyphenolic composition

    Analytica Chimica Acta

  2. The antioxidant activity of wines determined by the ABTS· + method: Influence of sample dilution and time

    Talanta, Vol. 64, Núm. 2, pp. 501-509