Rufián-Henares JÁ - Search Results

1

Development of an Unified Food Composition Database for the European Project "Stance4Health".

Hinojosa-Nogueira D, Pérez-Burillo S, Navajas-Porras B, Ortiz-Viso B, de la Cueva SP, Lauria F, Fatouros A, Priftis KN, González-Vigil V, Rufián-Henares JÁ. Hinojosa-Nogueira D, et al. Nutrients. 2021 Nov 24;13(12):4206. doi: 10.3390/nu13124206. Nutrients. 2021. PMID: 34959759 Free PMC article.

2

Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties.

Rufián-Henares JA, de la Cueva SP. Rufián-Henares JA, et al. J Agric Food Chem. 2009 Jan 28;57(2):432-8. doi: 10.1021/jf8027842. J Agric Food Chem. 2009. PMID: 19123814

3

Assessment of hydroxymethylfurfural intake in the Spanish diet.

Rufían-Henares JA, de la Cueva SP. Rufían-Henares JA, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Nov;25(11):1306-12. doi: 10.1080/02652030802163406. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008. PMID: 19680837

4

Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.

de la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C. de la Cueva SP, et al. Foods. 2017 Jan 11;6(1):5. doi: 10.3390/foods6010005. Foods. 2017. PMID: 28231083 Free PMC article.

5

New Method To Estimate Total Polyphenol Excretion: Comparison of Fast Blue BB versus Folin-Ciocalteu Performance in Urine.

Hinojosa-Nogueira D, Muros J, Rufián-Henares JA, Pastoriza S. Hinojosa-Nogueira D, et al. J Agric Food Chem. 2017 May 24;65(20):4216-4222. doi: 10.1021/acs.jafc.7b01000. Epub 2017 May 10. J Agric Food Chem. 2017. PMID: 28474524

6

High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement.

Panzella L, Pérez-Burillo S, Pastoriza S, Martín MÁ, Cerruti P, Goya L, Ramos S, Rufián-Henares JÁ, Napolitano A, d'Ischia M. Panzella L, et al. J Agric Food Chem. 2017 Aug 9;65(31):6452-6459. doi: 10.1021/acs.jafc.7b02302. Epub 2017 Jul 14. J Agric Food Chem. 2017. PMID: 28692261

7

Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method.

Pérez-Burillo S, Rufián-Henares JA, Pastoriza S. Pérez-Burillo S, et al. Food Chem. 2018 Jan 15;239:1253-1262. doi: 10.1016/j.foodchem.2017.07.024. Epub 2017 Jul 8. Food Chem. 2018. PMID: 28873547

8

Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods.

Pérez-Burillo S, Rufián-Henares JA, Pastoriza S. Pérez-Burillo S, et al. Food Chem. 2018 Jan 15;239:1263-1272. doi: 10.1016/j.foodchem.2017.07.063. Epub 2017 Jul 14. Food Chem. 2018. PMID: 28873549

9

Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.

Pastoriza S, Pérez-Burillo S, Delgado-Andrade C, Rufián-Henares JA. Pastoriza S, et al. Food Res Int. 2017 Oct;100(Pt 1):216-225. doi: 10.1016/j.foodres.2017.07.008. Epub 2017 Jul 4. Food Res Int. 2017. PMID: 28873681

10

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.

Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S. Pérez-Burillo S, et al. Food Chem. 2018 May 15;248:111-118. doi: 10.1016/j.foodchem.2017.12.056. Epub 2017 Dec 15. Food Chem. 2018. PMID: 29329833

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