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Archivos Latinoamericanos De Nutricion|October 26, 2000
[Nutritional importance of phenolic compounds in the diet]I Martínez-Valverde, M J Periago, G RosArchivos Latinoamericanos De Nutricion|September 17, 1999
[Iron bioavailability in food]C Martínez, G Ros, M J Periago, et al.Archivos Latinoamericanos De Nutricion|March 24, 2011
Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processingK Jacob, F J Garcia-Alonso, G Ros, et al.Journal of Agricultural and Food Chemistry|April 4, 2013
Detection of key factors affecting lycopene in vitro accessibilityM J Periago, S Bravo, F J García-Alonso, et al.Meat Science|November 9, 2011
Design of product as source of variance in composition of meat-based infant beikostsF Rincón, G Ros, M J Periago, et al.European Journal of Nutrition|July 15, 2011
Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy womenF J García-Alonso, V Jorge-Vidal, G Ros, et al.Archivos Latinoamericanos De Nutricion|July 21, 1999
[Heat treatment and dietary fiber effect on protein quality of artichoke and its sub-product]G López, G Ros, J Ortuño, et al.Nutricion Hospitalaria|March 28, 2006
[Quality of data on folic acid content in vegetables included in several Spanish Food Composition Tables and new data on their folate content]A B Olivares, M J Bernal, G Ros, et al.Archivos Latinoamericanos De Nutricion|July 23, 1998
[Functional properties of dietary fiber. Mechanisms of action in the gastrointestinal tract]G López, G Ros, F Rincón, et al.Archivos Latinoamericanos De Nutricion|March 1, 1997
[Nutritional importance of selenium]J Ortuño, G Ros, M J Periago, et al.Pageof 2