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Items: 9

1.

Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.

Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM.

J Sci Food Agric. 2019 Jul 19. doi: 10.1002/jsfa.9934. [Epub ahead of print]

PMID:
31321777
2.

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.

Molecules. 2019 Apr 19;24(8). pii: E1555. doi: 10.3390/molecules24081555.

3.

Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men.

Hurtado-Barroso S, Martínez-Huélamo M, Rinaldi de Alvarenga JF, Quifer-Rada P, Vallverdú-Queralt A, Pérez-Fernández S, Lamuela-Raventós RM.

Nutrients. 2019 Apr 15;11(4). pii: E851. doi: 10.3390/nu11040851.

4.

Changing to a Low-Polyphenol Diet Alters Vascular Biomarkers in Healthy Men after Only Two Weeks.

Hurtado-Barroso S, Quifer-Rada P, Rinaldi de Alvarenga JF, Pérez-Fernández S, Tresserra-Rimbau A, Lamuela-Raventos RM.

Nutrients. 2018 Nov 14;10(11). pii: E1766. doi: 10.3390/nu10111766.

5.

Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.

Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huélamo M, Illan M, Lamuela-Raventos RM.

Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11.

PMID:
28847422
6.

Mediterranean tomato-based sofrito protects against vascular alterations in obese Zucker rats by preserving NO bioavailability.

Rodriguez-Rodriguez R, Jiménez-Altayó F, Alsina L, Onetti Y, Rinaldi de Alvarenga JF, Claro C, Ogalla E, Casals N, Lamuela-Raventos RM.

Mol Nutr Food Res. 2017 Sep;61(9). doi: 10.1002/mnfr.201601010. Epub 2017 Apr 5.

PMID:
28319651
7.

Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.

Vallverdú-Queralt A, Regueiro J, de Alvarenga JF, Torrado X, Lamuela-Raventos RM.

Int J Mol Sci. 2015 Apr 28;16(5):9588-99. doi: 10.3390/ijms16059588.

8.

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces.

Vallverdú-Queralt A, Regueiro J, Rinaldi de Alvarenga JF, Torrado X, Lamuela-Raventos RM.

J Agric Food Chem. 2014 Apr 9;62(14):3314-3320. doi: 10.1021/jf500416n. Epub 2014 Mar 27.

PMID:
24650040
9.

Bioactive compounds present in the Mediterranean sofrito.

Vallverdú-Queralt A, de Alvarenga JF, Estruch R, Lamuela-Raventos RM.

Food Chem. 2013 Dec 15;141(4):3365-72. doi: 10.1016/j.foodchem.2013.06.032. Epub 2013 Jun 14.

PMID:
23993494

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