| Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods JM Silván, J van de Lagemaat, A Olano, MD Del Castillo Journal of pharmaceutical and biomedical analysis 41 (5), 1543-1551, 2006 | 246 | 2006 |
| Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet S Arranz, JM Silván, F Saura‐Calixto Molecular nutrition & food research 54 (11), 1646-1658, 2010 | 206 | 2010 |
| Release of the type I secreted α‐haemolysin via outer membrane vesicles from Escherichia coli C Balsalobre, JM Silván, S Berglund, Y Mizunoe, BE Uhlin, SN Wai Molecular microbiology 59 (1), 99-112, 2006 | 203 | 2006 |
| Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation M González-Montoya, B Hernández-Ledesma, JM Silván, ... Food Chemistry 242, 75-82, 2018 | 174 | 2018 |
| Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp. JM Silván, E Mingo, M Hidalgo, S de Pascual-Teresa, AV Carrascosa, ... Food control 29 (1), 25-31, 2013 | 158 | 2013 |
| Control of the Maillard reaction by ferulic acid JM Silván, SH Assar, C Srey, MD Del Castillo, JM Ames Food chemistry 128 (1), 208-213, 2011 | 146 | 2011 |
| In vitro glycation and antigenicity of soy proteins J van de Lagemaat, JM Silván, FJ Moreno, A Olano, MD Del Castillo Food research international 40 (1), 153-160, 2007 | 122 | 2007 |
| A protective effect of anthocyanins and xanthophylls on UVB-induced damage in retinal pigment epithelial cells JM Silván, M Reguero, S de Pascual-Teresa Food & function 7 (2), 1067-1076, 2016 | 84 | 2016 |
| Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain M Ganan, JM Silván, AV Carrascosa, AJ Martínez-Rodríguez Food Control 24 (1-2), 6-14, 2012 | 72 | 2012 |
| Conceptual study on maillardized dietary fiber in coffee JM Silván, FJ Morales, F Saura-Calixto Journal of agricultural and food chemistry 58 (23), 12244-12249, 2010 | 70 | 2010 |
| Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates MD Mesa, JM Silván, J Olza, Á Gil, MD del Castillo Food research international 41 (6), 606-615, 2008 | 61 | 2008 |
| Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs M Amigo-Benavent, JM Silván, FJ Moreno, M Villamiel, MD Del Castillo Journal of agricultural and food chemistry 56 (15), 6498-6505, 2008 | 54 | 2008 |
| Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains JM Silvan, I Zorraquin-Pena, D Gonzalez de Llano, MV Moreno-Arribas, ... Frontiers in microbiology 9, 458, 2018 | 48 | 2018 |
| In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS) D Rico, AB Martín-Diana, C Martínez-Villaluenga, L Aguirre, JM Silván, ... Heliyon 5 (1), 2019 | 41 | 2019 |
| Dietary gallic acid and anthocyanin cytotoxicity on human fibrosarcoma HT1080 cells. A study on the mode of action K Filipiak, M Hidalgo, JM Silvan, B Fabre, RJ Carbajo, A Pineda-Lucena, ... Food & function 5 (2), 381-389, 2014 | 36 | 2014 |
| pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances S Bautista-Expósito, E Peñas, JM Silván, J Frias, C Martínez-Villaluenga Food chemistry 248, 262-271, 2018 | 35 | 2018 |
| Anthocyanins do not influence long-chain n-3 fatty acid status: studies in cells, rodents and humans D Vauzour, N Tejera, C O'Neill, V Booz, B Jude, IMA Wolf, N Rigby, ... The Journal of nutritional biochemistry 26 (3), 211-218, 2015 | 35 | 2015 |
| Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation S Bautista-Expósito, E Peñas, M Dueñas, JM Silván, J Frias, ... Food Chemistry 257, 341-349, 2018 | 32 | 2018 |
| Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter JM Silvan, MA Pinto-Bustillos, P Vásquez-Ponce, M Prodanov, ... Innovative food science & emerging technologies 51, 177-185, 2019 | 30 | 2019 |
| Procyanidin-Rich Extract from Grape Seeds as a Putative Tool against Helicobacter pylori JM Silvan, A Gutiérrez-Docio, S Moreno-Fernandez, T Alarcón-Cavero, ... Foods 9 (10), 1370, 2020 | 29 | 2020 |
Sonia de Pascual-TeresaICTAN-CSICVerified email at csic.es
