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Food Chemistry|September 7, 2017
Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation methodS Pérez-Burillo, J A Rufián-Henares, S Pastoriza
Food Chemistry|September 7, 2017
Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methodsS Pérez-Burillo, J A Rufián-Henares, S Pastoriza
Food & Function|June 23, 2017
Healthy properties of green and white teas: an updateS Pastoriza, M Mesías, C Cabrera, et al.
Food Chemistry|January 14, 2018
Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory propertiesS Pérez-Burillo, R Giménez, J A Rufián-Henares, et al.
Heliyon|November 30, 2020
Plant extracts as natural modulators of gut microbiota community structure and functionalityS Pérez-Burillo, D Hinojosa-Nogueira, S Pastoriza, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspectsS Pastoriza, S Pérez-Burillo, C Delgado-Andrade, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Relationship between composition and bioactivity of persimmon and kiwifruitS Pérez-Burillo, M J Oliveras, J Quesada, et al.
Food Chemistry|July 6, 2014
Nutritional and physicochemical characteristic of commercial Spanish citrus juicesJ Alvarez, S Pastoriza, R Alonso-Olalla, et al.
Food Chemistry|May 11, 2020
Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive varietyB Navajas-Porras, S Pérez-Burillo, J Morales-Pérez, et al.
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