| Protocatechuic acid: inhibition of fibril formation, destabilization of preformed fibrils of amyloid-β and α-synuclein, and neuroprotection R Hornedo-Ortega, MA Alvarez-Fernandez, AB Cerezo, T Richard, ... Journal of agricultural and food chemistry 64 (41), 7722-7732, 2016 | 75 | 2016 |
| Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains E Fernández-Cruz, MA Álvarez-Fernández, E Valero, AM Troncoso, ... Food chemistry 217, 431-437, 2017 | 74 | 2017 |
| Inhibition of VEGF-induced VEGFR-2 activation and HUVEC migration by melatonin and other bioactive indolic compounds AB Cerezo, R Hornedo-Ortega, MA Álvarez-Fernández, AM Troncoso, ... Nutrients 9 (3), 249, 2017 | 64 | 2017 |
| Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC–MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity MA Álvarez-Fernández, AB Cerezo, AM Cañete-Rodríguez, AM Troncoso, ... Journal of Agricultural and Food Chemistry 63 (7), 2041-2051, 2015 | 62 | 2015 |
| Quality control and determination of melatonin in food supplements AB Cerezo, Á Leal, MA Álvarez-Fernández, R Hornedo-Ortega, ... Journal of food composition and Analysis 45, 80-86, 2016 | 56 | 2016 |
| Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity MA Álvarez-Fernández, R Hornedo-Ortega, AB Cerezo, AM Troncoso, ... Food chemistry 164, 104-112, 2014 | 50 | 2014 |
| Influence of fermentation process on the anthocyanin composition of wine and vinegar elaborated from strawberry R Hornedo‐Ortega, MA Álvarez‐Fernández, AB Cerezo, I Garcia‐Garcia, ... Journal of Food Science 82 (2), 364-372, 2017 | 49 | 2017 |
| Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS E Fernández-Cruz, MA Álvarez-Fernández, E Valero, AM Troncoso, ... Food Analytical Methods 9, 3327-3336, 2016 | 34 | 2016 |
| Saccharomyces cerevisiae and Torulaspora delbrueckii intra- and extra-cellular aromatic amino acids metabolism MA Álvarez-Fernández, E Fernandez-Cruz, MCG Parrilla, AM Troncoso, ... Journal of Agricultural and Food Chemistry 67 (28), 7942-7953, 2019 | 33 | 2019 |
| Phenolic composition of vinegars over an accelerated aging process using different wood species (Acacia, Cherry, Chestnut, and Oak): Effect of wood toasting AB Cerezo, MA Álvarez-Fernández, R Hornedo-Ortega, AM Troncoso, ... Journal of agricultural and food chemistry 62 (19), 4369-4376, 2014 | 27 | 2014 |
| Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method MA Álvarez-Fernández, E Fernández-Cruz, E Cantos-Villar, AM Troncoso, ... Food chemistry 242, 345-351, 2018 | 26 | 2018 |
| Determination of nonanthocyanin phenolic compounds using high-resolution mass spectrometry (UHPLC-Orbitrap-MS/MS) and impact of storage conditions in a beverage made from … MA Álvarez-Fernández, R Hornedo-Ortega, AB Cerezo, AM Troncoso, ... Journal of agricultural and food chemistry 64 (6), 1367-1376, 2016 | 24 | 2016 |
| Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry MA Álvarez-Fernández, R Hornedo-Ortega, AB Cerezo, AM Troncoso, ... Innovative food science & emerging technologies 26, 469-481, 2014 | 24 | 2014 |
| Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry R Hornedo-Ortega, MA Álvarez-Fernández, AB Cerezo, AM Troncoso, ... Journal of functional foods 23, 198-209, 2016 | 23 | 2016 |
| Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone MA Álvarez-Fernández, I Carafa, U Vrhovsek, P Arapitsas Microorganisms 9 (8 Special Issue "Wine Yeast"), 1349, 2020 | 20 | 2020 |
| Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMS MA Álvarez-Fernández, E Fernández-Cruz, E Valero, AM Troncoso, ... Food Chemistry 297 (1), 124924, 2019 | 10 | 2019 |
| Acknowledgment to Reviewers of Fermentation in 2020 A Abghari, L Canonico, I Abicic, A Capece, MG Acedos, V Capozzi, ... | | 2021 |
| Acknowledgment to Reviewers of Antioxidants in 2020 UR Abdelmohsen, MP Almajano, L Abenavoli, A Al-Mrabeh, N Abraham, ... | | 2021 |
| Acknowledgement to Reviewers of Antioxidants in 2019 Antioxidants Editorial Office Antioxidants 9 (1), 81, 2020 | | 2020 |
| Acknowledgement to Reviewers of Plants in 2019 PE Office Plants 9 (1), 2020 | | 2020 |
Edwin Fernández-CruzFundación IMDEA AlimentaciónVerified email at alimentacion.imdea.org
