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Items: 14

1.

A Review of A Priori Defined Oxidative Balance Scores Relative to Their Components and Impact on Health Outcomes.

Hernández-Ruiz Á, García-Villanova B, Guerra-Hernández E, Amiano P, Ruiz-Canela M, Molina-Montes E.

Nutrients. 2019 Apr 3;11(4). pii: E774. doi: 10.3390/nu11040774. Review.

2.

Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS.

Rodríguez-Pérez C, Gómez-Caravaca AM, Guerra-Hernández E, Cerretani L, García-Villanova B, Verardo V.

Food Res Int. 2018 Oct;112:390-399. doi: 10.1016/j.foodres.2018.06.060. Epub 2018 Jun 27.

PMID:
30131151
3.

Differences in non-enzymatic glycation products in human dentine and clavicle: changes with aging.

Valenzuela A, Guerra-Hernández E, Rufián-Henares JÁ, Márquez-Ruiz AB, Hougen HP, García-Villanova B.

Int J Legal Med. 2018 Nov;132(6):1749-1758. doi: 10.1007/s00414-018-1908-3. Epub 2018 Aug 1.

PMID:
30069788
4.

Comparison of the Dietary Antioxidant Profiles of 21 a priori Defined Mediterranean Diet Indexes.

Hernández-Ruiz A, García-Villanova B, Guerra-Hernández E, Amiano P, Sánchez MJ, Dorronsoro M, Molina-Montes E.

J Acad Nutr Diet. 2018 Dec;118(12):2254-2268.e8. doi: 10.1016/j.jand.2018.01.006. Epub 2018 Mar 24.

PMID:
29580874
5.

Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems.

Pastoriza S, Rufián-Henares JÁ, García-Villanova B, Guerra-Hernández E.

Foods. 2016 Dec 7;5(4). pii: E86. doi: 10.3390/foods5040086.

6.

Non-enzymatic antioxidant capacity (NEAC) estimated by two different dietary assessment methods and its relationship with NEAC plasma levels.

Carrión-García CJ, Guerra-Hernández EJ, García-Villanova B, Molina-Montes E.

Eur J Nutr. 2017 Jun;56(4):1561-1576. doi: 10.1007/s00394-016-1201-5. Epub 2016 Mar 29.

PMID:
27023743
7.

DESCRIPTION OF INDEXES BASED ON THE ADHERENCE TO THE MEDITERRANEAN DIETARY PATTERN: A REVIEW.

Hernández-Ruiz A, García-Villanova B, Guerra Hernández EJ, Amiano P, Azpiri M, Molina-Montes E.

Nutr Hosp. 2015 Nov 1;32(5):1872-84. doi: 10.3305/nh.2015.32.5.9629. Review.

8.

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder.

García-Salas P, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A, Guerra-Hernández E, García-Villanova B, Fernández-Gutiérrez A.

Food Chem. 2013 Nov 15;141(2):869-78. doi: 10.1016/j.foodchem.2013.02.124. Epub 2013 Mar 20.

PMID:
23790861
9.

Estimation of exposure to furan in the Spanish population.

Mesías M, Guerra-Hernández E, García-Villanova B.

Int J Food Sci Nutr. 2012 Feb;63(1):16-22. doi: 10.3109/09637486.2011.591369. Epub 2011 Jun 22.

PMID:
21696300
10.

Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural.

Mesías-García M, Guerra-Hernández E, García-Villanova B.

J Agric Food Chem. 2010 May 26;58(10):6027-32. doi: 10.1021/jf100649z.

PMID:
20420424
11.

Evolution of fatty acid profile and lipid oxidation during enteral formula storage.

Rufián-Henares JA, Guerra-Hernández E, García-Villanova B.

JPEN J Parenter Enteral Nutr. 2005 May-Jun;29(3):204-11.

PMID:
15837781
12.

Generation of furosine and color in infant/enteral formula-resembling systems.

Rufián-Henares JA, García-Villanova B, Guerra-Hernández E.

J Agric Food Chem. 2004 Aug 25;52(17):5354-8.

PMID:
15315369
13.

Loss of o-phthaldialdehyde reactivity during storage of infant cereals.

Ramírez-Jiménez A, García-Villanova B, Guerra-Hernández E.

Int J Food Sci Nutr. 2004 Mar;55(2):143-8.

PMID:
14985186
14.

Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread.

Guerra-Hernández E, Ramirez-Jiménez A, García-Villanova B.

J Agric Food Chem. 2002 Dec 4;50(25):7282-7.

PMID:
12452645

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