Publicaciones en las que colabora con Shela Gorinstein (31)

2011

  1. Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults

    Food Research International, Vol. 44, Núm. 5, pp. 1386-1391

2009

  1. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut "ataulfo" mangoes (Mangifera Indica L.) as affected by low-temperature storage

    Journal of Food Science, Vol. 74, Núm. 3

2007

  1. Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats

    Medycyna Weterynaryjna, Vol. 63, Núm. 11 SUPPL., pp. 1434-1436

  2. Frutos tropicales mínimamente procesados: Potencial antioxidante y su impacto en la salud

    Interciencia, Vol. 32, Núm. 4, pp. 227-232

  3. Frutos tropicales mínimamente procesados: potencial antioxidante y su impacto en la salud

    Interciencia: Revista de ciencia y tecnología de América, Vol. 32, Núm. 4, pp. 227-232

2006

  1. Determination of naringin and hesperidin in citrus fruit by high-performance liquid chromatography. The antioxidant potential of citrus fruit

    Acta Chromatographica, pp. 108-124

  2. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

    LWT, Vol. 39, Núm. 7, pp. 748-755

  3. New kinetic approach to the evolution of polygalacturonase (EC 3.2.1.15) activity in a commercial enzyme preparation under pulsed electric fields

    Journal of Food Science, Vol. 71, Núm. 6

2005

  1. Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits

    European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 119-124

  2. Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado purée

    Journal of Food Science, Vol. 70, Núm. 5

2004

  1. Bioactive compounds and antioxidant potential in fresh and dried Jaffa® sweeties, a new kind of citrus fruit

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 12, pp. 1459-1463

  2. Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid

    LWT, Vol. 37, Núm. 3, pp. 337-343

  3. Fresh Israeli Jaffa blond (Shamouti) orange and Israeli Jaffa red star ruby (Sunrise) grapefruit juices affect plasma lipid metabolism and antioxidant capacity in rats fed added cholesterol

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 15, pp. 4853-4859

2003

  1. Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5780-5785

  2. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests

    Journal of Nutritional Biochemistry, Vol. 14, Núm. 3, pp. 154-159

  3. Effect of different olive oils on bile excretion in rats fed cholesterol-containing and cholesterol-free diets

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 19, pp. 5774-5779

  4. Identification and Differences of Total Proteins and their Soluble Fractions in some Pseudocereals Based on Electrophoretic Patterns

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 26, pp. 7798-7804

  5. Seed oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol

    Nutrition Research, Vol. 23, Núm. 3, pp. 317-330

2002

  1. Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats

    Journal of Nutritional Biochemistry, Vol. 13, Núm. 10, pp. 603-610

  2. Comparative content of some phytochemicals in Spanish apples, peaches and pears

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 10, pp. 1166-1170