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Food Chemistry|May 31, 2017
Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegenerationRafael Franco, Eva Martínez-PinillaInternational Journal of Molecular Sciences|July 7, 2019
Lessons on Differential Neuronal-Death-Vulnerability from Familial Cases of Parkinson's and Alzheimer's DiseasesRafael Franco, Gemma Navarro, Eva Martínez-PinillaInternational Review of Neurobiology|September 23, 2023
The adenosine A<sub>2A</sub> receptor in the basal ganglia: Expression, heteromerization, functional selectivity and signallingRafael Franco, Gemma Navarro, Eva Martínez-PinillaAntioxidants (Basel, Switzerland)|November 14, 2019
Antioxidants versus Food Antioxidant Additives and Food PreservativesRafael Franco, Gemma Navarro, Eva Martínez-PinillaAntioxidants (Basel, Switzerland)|September 7, 2019
Hormetic and Mitochondria-Related Mechanisms of Antioxidant Action of PhytochemicalsRafael Franco, Gemma Navarro, Eva Martínez-PinillaAntioxidants (Basel, Switzerland)|February 21, 2019
Antioxidant Defense Mechanisms in Erythrocytes and in the Central Nervous SystemRafael Franco, Gemma Navarro, Eva Martínez-PinillaNutrients|October 23, 2013
Health benefits of methylxanthines in cacao and chocolateRafael Franco, Ainhoa Oñatibia-Astibia, Eva Martínez-PinillaRespiratory Medicine|February 17, 2016
The potential of methylxanthine-based therapies in pediatric respiratory tract diseasesAinhoa Oñatibia-Astibia, Eva Martínez-Pinilla, Rafael FrancoFrontiers in Pharmacology|March 10, 2015
The relevance of theobromine for the beneficial effects of cocoa consumptionEva Martínez-Pinilla, Ainhoa Oñatibia-Astibia, Rafael FrancoMolecular Nutrition & Food Research|January 12, 2017
Health benefits of methylxanthines in neurodegenerative diseasesAinhoa Oñatibia-Astibia, Rafael Franco, Eva Martínez-PinillaPageof 5