Publicaciones en la fuente JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tipo Año Título Fuente
Artículo2022

p Hempseed (Cannabis sativa) peptides WVSPLAGRT and IGFLIIWV exert anti-inflammatory activity in the LPS-stimulated human hepatic cell line

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2022Bioactive Peptides from Lupin (Lupinus angustifolius) Prevent the Early Stages of Atherosclerosis in Western Diet-Fed ApoE–/– MiceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2022Integral valorization of two-phase Olive Mill Solid Waste (OMSW) and related washing waters by anaerobic co-digestion of OMSW and the microalga raphidocelis subcapitata cultivated in these effluentsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2021Oxyresveratrol and gnetol glucuronide metabolites: chemical production, structural identification, metabolism by human and rat liver fractions, andJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2020Characterization of Stilbene Composition in Grape Berries from Wild Vitis Species in Year-To-Year HarvestJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2020Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W EmulsionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2020Neuroprotective and Anti-inflammatory Effects of Pterostilbene Metabolites in Human Neuroblastoma SH-SY5Y and RAW 264.7 Macrophage CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2020Phytoprostanes and Phytofurans-Oxidative Stress and Bioactive Compounds-in Almonds are Affected by Deficit Irrigation in Almond TreesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color StabilityJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Chemoenzymatic Synthesis and Radical Scavenging of Sulfated Hydroxytyrosol, Tyrosol, and Acetylated DerivativesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance TestingJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis SppJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Oleocanthal modulates LPS-induced murine peritoneal macrophages activation via regulation of inflammasome, Nrf-2/HO-1, and MAPKs signaling pathwaysJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids MetabolismJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Revisión2018Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of BioactivesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2018PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" IncubationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Revisión2018Valuable Compound Extraction, Anaerobic Digestion, and Composting: A Leading Biorefinery Approach for Agricultural WastesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-FructoseJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Changes in virgin olive oil volatiles caused by in vitro digestionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics SimulationsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Pinus pinaster Knot: A Source of Polyphenols against Plasmopara viticolaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Stilbenes from Vitis vinifera L. Waste: A Sustainable Tool for Controlling Plasmopara ViticolaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory DefectJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory DefectJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Determination of Nonanthocyanin Phenolic Compounds Using High Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by FermentationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Evaluation of the Bioavailability and Metabolism of Nitroderivatives of Hydroxytyrosol Using Caco-2 and HepG2 Human Cell ModelsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Molecular Characterization and Anti-inflammatory Activity of Galactosylglycerides and Galactosylceramides from the Microalga Isochrysis galbanaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-beta and alpha-Synuclein, and NeuroprotectionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive OilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect DataJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model SolutionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Composition of Nonanthocyanin Polyphenols in Alcoholic-Fermented Strawberry Products Using LC-MS (QTRAP), High-Resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and Antioxidant ActivityJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Differences in the Neuroprotective Effect of Orally Administered Virgin Olive Oil (Olea europaea) Polyphenols Tyrosol and Hydroxytyrosol in RatsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness StagesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Revisión2015In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality CharacterizationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Isolation and Characterization of a Secoiridoid Derivative from Two-Phase Olive Waste (Alperujo)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Naturally Occurring Hydroxytyrosol Derivatives: Hydroxytyrosyl Acetate and 3,4-Dihydroxyphenylglycol Modulate Inflammatory Response in Murine Peritoneal Macrophages. Potential Utility as New Dietary SupplementsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015Simplified Method for the Screening of Technological Maturity of Red Grape and Total Phenolic Compounds of Red Grape Skin: Application of the Characteristic Vector Method to Near-Infrared SpectraJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015The fatty acid composition of virgin olive oil from different cultivars is determinant for foam cell formation by macrophagesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indicaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Cell Wall Bound Anionic Peroxidases from Asparagus ByproductsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Comparative Study of the Enological Potential of Different Winemaking Byproducts: Implications in the Antioxidant Activity and Color Expression of Red Wine Anthocyanins in a Model SolutionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Does "Best Before" Date Embody Extra-Virgin Olive Oil Freshness?JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Effect of Salt Stress in the Regulation of Anthocyanins and Color of Hibiscus Flowers by Digital Image AnalysisJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Hemp (Cannabis sativa L.) Seed Oil: Analytical and Phytochemical Characterization of the Unsaponifiable FractionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm ClimateJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood ToastingJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Properties of Lignin, Cellulose, and Hemicelluloses Isolated from Olive Cake and Olive Stones: Binding of Water, Oil, Bile Acids, and GlucoseJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from TomatoJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014Synthesis and Antioxidant Activity of Nitrohydroxytyrosol and Its Acyl DerivativesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Asparagus Byproducts as a New Source of PeroxidasesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Effect of Water Deficit and Domestic Storage on the Procyanidin Profile, Size, and Aggregation Process in Pear-Jujube (Z-jujuba) FruitsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during RipeningJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil ByproductsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Selective Cytotoxic Activity of New Lipophilic Hydroxytyrosol Alkyl Ether DerivativesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegansJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013The Gut Microbiota Ellagic Acid-Derived Metabolite Urolithin A and Its Sulfate Conjugate Are Substrates for the Drug Efflux Transporter Breast Cancer Resistance Protein (ABCG2/BCRP)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2013Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR SpectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Anti-inflammatory Activity of a Honey Flavonoid Extract on Lipopolysaccharide-Activated N13 Microglial CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar RatioJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Cytoprotective Effect of Hydroxytyrosyl Alkyl Ether Derivatives after Oral Administration to Rats in a Model of Glucose-Oxygen Deprivation in Brain SlicesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Effect of Orange Juice's Processing on the Color, Particle Size, and Bioaccessibility of CarotenoidsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Feasibility Study on the Use of Visible Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in BroccoliJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry VarietiesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Improvement of Cencibel Red Wines by Oxygen Addition after Malolactic Fermentation: Study on Color-Related Phenolics, Volatile Composition, and Sensory CharacteristicsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during StorageJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative ActivitiesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Resveratrol and Some Glucosyl, Glucosylacyl, and Glucuronide Derivatives Reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes Scott A Adhesion to Colonic Epithelial Cell LinesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening SystemsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012The Coffee Constituent Chlorogenic Acid Induces Cellular DNA Damage and Formation of Topoisomerase I- and II-DNA Complexes in CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012Thermal Degradation Kinetics of Neoxanthin, Violaxanthin, and Antheraxanthin in Virgin Olive OilsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Alkyl Hydroxytyrosyl Ethers Show Protective Effects against Oxidative Stress in HepG2 CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Characterization and Differentiation of Sherry Brandies Using Their Aromatic ProfileJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airen White WineJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Effect of a New Thermal Treatment in Combination with Saprobic Fungal Incubation on the Phytotoxicity Level of AlperujoJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Effect of the Herbicides Terbuthylazine and Glyphosate on Photosystem II Photochemistry of Young Olive (Olea europaea) PlantsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato GenotypesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory CharacteristicsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Identification and Quantification of Metallo-Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography-Mass Spectrometry Quadrupole/Time-of-FlightJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011Interfacial and Oil/Water Emulsions Characterization of Potato Protein IsolatesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2011New Hydrothermal Treatment of Alperujo Enhances the Content of Bioactive Minor Components in Crude Pomace Olive OilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Antioxidant Activity of Resveratrol in Several Fish Lipid Matrices: Effect of Acylation and GlucosylationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Chemical Analysis and Screening as Anticancer Agent of Anthocyanin-Rich Extract from Uva Caimarona (Pourouma cecropiifolia Mart.) FruitJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Di-D-fructose Dianhydride-Enriched Caramels: Effect on Colon Microbiota, Inflammation, and Tissue Damage in Trinitrobenzenesulfonic Acid-Induced Colitic RatsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Di-D-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of D-Fructose: Chemical AnalysesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Enzymatic Vegetable Organic Extracts as Soil Biochemical Biostimulants and Atrazine ExtendersJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSnJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010In Vitro Intestinal Absorption of Carotenoids Delivered as Molecular Inclusion Complexes with β-Cyclodextrin Is Not Inhibited by High-Density LipoproteinsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Influence of Prefermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm ClimateJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Isolation, Expression, and Characterization of a 13-Hydroperoxide Lyase Gene from Olive Fruit Related to the Biosynthesis of the Main Virgin Olive Oil Aroma CompoundsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile CompoundsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with FruitsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water EmulsionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010The flavonol isorhamnetin exhibits cytotoxic effects on human colon cancer cellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Series aJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Transepithelial Transport and Metabolism of New Lipophilic Ether Derivatives of Hydroxytyrosol by Enterocyte-like Caco-2/TC7 CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2010Uptake and Metabolism of New Synthetic Lipophilic Derivatives, Hydroxytyrosyl Ethers, by Human Hepatoma HepG2 CellsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009(+)-Dihydrorobinetin: a Marker of Vinegar Aging in Acacia (Robinia pseudoacacia) WoodJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo20093,4-Dihydroxyphenylglycol (DHPG): An Important Phenolic Compound Present in Natural Table OlivesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine IntakeJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Effect of Lipophilization of Hydroxytyrosol on Its Antioxidant Activity in Fish Oils and Fish Oil-in-Water EmulsionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence SpectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Expression Analysis Identifies FAD2-2 as the Olive Oleate Desaturase Gene Mainly Responsible for the Linoleic Acid Content in Virgin Olive OilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Functional Characterization of Two 13-Lipoxygenase Genes from Olive Fruit in Relation to the Biosynthesis of Volatile Compounds of Virgin Olive OilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Quantitation of Twelve Metals in Tequila and Mezcal Spirits as Authenticity ParametersJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Study of the Effect of Sample Preparation and Cooking on the Selenium Speciation of Selenized Potatoes by HPLC with ICP-MS and Electrospray Ionization MS/MSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2009Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans ContentJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Aflatoxins and ochratoxin a in red paprika for retail sale in Spain: Occurrence and evaluation of a simultaneous analytical methodJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing processJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Defining the typical aroma of Sherry vinegar: Sensory and chemical approachJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Developing an emulsifier system to improve the bioaccessibility of carotenoidsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristicsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Multivariate statistical analysis of the color-anthocyanin relationships in different soilless-grown strawberry genotypesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008New Lipophilic Tyrosyl Esters. Comparative Antioxidant Evaluation with Hydroxytyrosyl EstersJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatographyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008Targeting key aromatic substances on the typical aroma of Sherry vinegarJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Antifungal activity of strawberry fruit volatile compounds against Colletotrichum acutatumJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Assessment of the differences in the phenolic composition of five strawberry cultivars (Fragaria x ananassa Duch.) grown in two different soilless systemsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juiceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing processJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids contentJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Formulation engineering can improve the interfacial and foaming properties of soy globulinsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of beta-conglycininJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profilesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oilsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Changes induced by UV radiation during virgin olive oil storageJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Influence of different phenolic copigments on the color of malvidin 3-glucosideJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Lipophilic hydroxytyrosyl esters. Antioxidant activity in lipid matrices and biological systemsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Spreading of monoglycerides onto beta-casein adsorbed film. Structural and dilatational characteristicsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Supervised pattern recognition procedures for discrimination of whiskeys from gas chromatography/mass spectrometry congener analysisJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006Triterpenic compounds from "orujo" olive oil elicit vasorelaxation in aorta from spontaneously hypertensive ratsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Adsorption of pesticides from water by functionalized organobentonitesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Antioxidant activity of methanol extracts obtained from Plantago speciesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Antioxidant capacity of plasma after red wine intake in human volunteersJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Effect of enzymatic treatment of extracted sunflower proteins on solubility, amino acid composition, and surface activityJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Identification of isolutein (lutein epoxide) as cis-antheraxanthin in orange juiceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Identification of zeinoxanthin in orange juicesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2005Multivariate correlation between color and mineral composition of honeys and by their botanical originJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2004Decomposition of microcystin-LR, microcystin-RR, and microcystin-YR in water samples submitted to in vitro dissolution testsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2004Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah winesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2004Inductively coupled plasma optical emission spectrometric determination of minerals in thyme honeys and their contribution to geographical discriminationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2004Preparation and characterization of inclusion complex of norflurazon and beta-cyclodextrin to improve herbicide formulationsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juicesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juicesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Characterization of anthocyanins from the fruits of baguacu (Eugenia umbelliflora Berg)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Kinetics for substrate utilization and methane production during the mesophilic anaerobic digestion of two phases olive pomace (TPOP)JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Multivariate characterization of the fatty acid profile of spanish cookies and bakery productsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003New Saccharomyces cerevisiae baker's yeast displaying enhanced resistance to freezingJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Role of hydrocolloids in the creaming of oil in water emulsionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2003Structure, miscibility, and rheological characteristics of beta-casein-monoglyceride mixed films at the air-water interfaceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2002Evolution of phenolic compounds during an experimental aging in wood of sherry vinegarJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2002Evolution of the aroma profile of sherry wine vinegars during an experimental aging in woodJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2002Study of catechin and xanthine tea profiles as geographical tracersJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechinJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detectionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Differentiation of tea (Camellia sinensis) varieties and their geographical origin according to their metal contentJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barleyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Improved organoleptic and nutritive properties of bakery products supplemented with amino acid overproducing Saccharomyces cerevisiae yeastsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2001Processing of crawfish (Procambarus clarkii) for the preparation of carotenoproteins and chitinJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2000Detection of rancid defect in virgin olive oil by the electronic noseJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic studyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999Analysis of beta-casein-monopalmitin mixed films at the air-water interfaceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interfaceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999Interaction of chickpea (Cicer arietinum L.) legumin with oxidized linoleic acidJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999Purification and partial characterization of chickpea 25 albuminJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998Characterization of olive ripeness by green aroma compounds of virgin olive oilJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998Comparative study of chickpea and pea PA2 albuminsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998Measurement of wine vinegars' color: Application of the characteristic vector methodJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998Oil and fat classification by FT-Raman spectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1998Rheokinetic analysis of bovine serum albumin and Tween 20 mixed films on aqueous solutionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' AttitudesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavorsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997Differentiation of wine vinegars based on phenolic compositionJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997Rheokinetic analysis of protein films at the air-aqueous phase interface .1. Bovine serum albumin adsorption on ethanol aqueous solutionsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1997Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acidJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1996Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1996Low molecular weight sunflower protein hydrolysate with low concentration in aromatic amino acidsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1995Virgin olive oil aroma - relationship between volatile compounds and sensory attributes by chemometricsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1993Characterization of enzymatic sunflower protein hydrolysatesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1991Production of soluble enzymatic protein hydrolysate from industrially defatted nondehulled sunflower mealJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY