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Journal of Chromatography. A|September 24, 2016
Downstream valorization and comprehensive two-dimensional liquid chromatography-based chemical characterization of bioactives from black chokeberries (Aronia melanocarpa) pomaceT Brazdauskas, L Montero, P R Venskutonis, et al.Allergologia Et Immunopathologia|November 3, 2009
Vinegar decreases allergenic response in lentil and egg food allergyA Armentia, A Dueñas-Laita, F Pineda, et al.Journal of Chromatography. A|January 21, 2014
Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storageJ Santos, M B P P Oliveira, E Ibáñez, et al.FEBS Letters|April 27, 2000
Involvement of the platelet-derived growth factor receptor in angiotensin II-induced activation of extracellular regulated kinases 1 and 2 in human mesangial cellsU F Mondorf, H Geiger, M Herrero, et al.Journal of Evolutionary Biology|November 13, 2015
Paternal-specific S-allele transmission in sweet cherry (Prunus avium L.): the potential for sexual selectionA Hedhly, A Wünsch, Ö Kartal, et al.Journal of Veterinary Medicine. B, Infectious Diseases and Veterinary Public Health|December 1, 2005
Oncolytic potential of rodent parvoviruses for cancer therapy in humans: a brief reviewK Geletneky, M Herrero Y Calle, J Rommelaere, et al.Food Chemistry|September 3, 2013
Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic studyC Ruiz-Capillas, P Carmona, F Jiménez-Colmenero, et al.Food Chemistry|November 6, 2020
Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural propertiesIrene Muñoz-González, Claudia Ruiz-Capillas, Marina Salvador, et al.Foods (Basel, Switzerland)|December 16, 2020
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion GelTatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, et al.Journal of Agricultural and Food Chemistry|August 4, 2012
Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gelClaudia Ruiz-Capillas, Mehdi Triki, Ana M Herrero, et al.Pageof 32