| Effect of cocoa and its flavonoids on biomarkers of inflammation: studies of cell culture, animals and humans L Goya, MÁ Martín, B Sarriá, S Ramos, R Mateos, L Bravo Nutrients 8 (4), 212, 2016 | 129 | 2016 |
| Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress G Baeza, M Amigo-Benavent, B Sarriá, L Goya, R Mateos, L Bravo Food Research International 62, 1038-1046, 2014 | 109 | 2014 |
| Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial … S Martínez-López, B Sarriá, R Mateos, L Bravo-Clemente European journal of nutrition 58, 865-878, 2019 | 104 | 2019 |
| Regular consumption of a cocoa product improves the cardiometabolic profile in healthy and moderately hypercholesterolaemic adults B Sarriá, S Martínez-López, JL Sierra-Cinos, L García-Diz, R Mateos, ... British Journal of Nutrition 111 (1), 122-134, 2014 | 104 | 2014 |
| Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols … R Mateos, G Baeza, B Sarriá, L Bravo Food Chemistry 241, 232-241, 2018 | 99 | 2018 |
| Absorption and metabolism of yerba mate phenolic compounds in humans M Gómez-Juaristi, S Martínez-López, B Sarria, L Bravo, R Mateos Food chemistry 240, 1028-1038, 2018 | 98 | 2018 |
| Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome B Sarriá, S Martínez-López, JL Sierra-Cinos, L García-Diz, R Mateos, ... European journal of nutrition 57, 269-278, 2018 | 98 | 2018 |
| Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women S Navas-Carretero, AM Pérez-Granados, B Sarriá, A Carbajal, ... Journal of the American College of Nutrition 27 (1), 96-101, 2008 | 82 | 2008 |
| Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans B Sarriá, S Martínez-López, JL Sierra-Cinos, L Garcia-Diz, L Goya, ... Food Chemistry 174, 214-218, 2015 | 78 | 2015 |
| Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans R Mateos, S Martínez-López, GB Arévalo, M Amigo-Benavent, B Sarriá, ... Food chemistry 205, 248-256, 2016 | 68 | 2016 |
| Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green … G Baeza, B Sarriá, L Bravo, R Mateos Journal of agricultural and food chemistry 64 (51), 9663-9674, 2016 | 64 | 2016 |
| Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents S Martínez-López, B Sarriá, M Gómez-Juaristi, L Goya, R Mateos, ... Food Research International 63, 446-455, 2014 | 64 | 2014 |
| Hypocholesterolaemic and antioxidant effects of yerba mate (Ilex paraguariensis) in high-cholesterol fed rats L Bravo, R Mateos, B Sarriá, G Baeza, E Lecumberri, S Ramos, L Goya Fitoterapia 92, 219-229, 2014 | 64 | 2014 |
| Sodium bicarbonated mineral water decreases postprandial lipaemia in postmenopausal women compared to a low mineral water S Schoppen, AM Pérez-Granados, A Carbajal, B Sarriá, ... British journal of nutrition 94 (4), 582-587, 2005 | 64 | 2005 |
| Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women S Navas-Carretero, AM Pérez-Granados, B Sarriá, MP Vaquero Nutrition 25 (1), 20-24, 2009 | 63 | 2009 |
| Nutritional and other health properties of olive pomace oil R Mateos, B Sarria, L Bravo Critical reviews in food science and nutrition 60 (20), 3506-3521, 2020 | 61 | 2020 |
| Pharmacokinetics of caffeine and its metabolites in plasma and urine after consuming a soluble green/roasted coffee blend by healthy subjects S Martínez-López, B Sarriá, G Baeza, R Mateos, L Bravo-Clemente Food research international 64, 125-133, 2014 | 61 | 2014 |
| Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages G Baeza, B Sarriá, L Bravo, R Mateos Journal of the Science of Food and Agriculture 98 (4), 1397-1406, 2018 | 60 | 2018 |
| A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity S Wang, R Mateos, L Goya, M Amigo-Benavent, B Sarriá, L Bravo Food and Chemical Toxicology 88, 65-74, 2016 | 60 | 2016 |
| Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic … M Tabernero, B Sarriá, C Largo, S Martínez-López, A Madrona, ... Food & function 5 (7), 1556-1563, 2014 | 59 | 2014 |
