| Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa) M Stürtz, AB Cerezo, E Cantos-Villar, MC Garcia-Parrilla Food Chemistry 127 (3), 1329-1334, 2011 | 166 | 2011 |
| Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry AB Cerezo, E Cuevas, P Winterhalter, MC Garcia-Parrilla, AM Troncoso Food Chemistry 123 (3), 574-582, 2010 | 154 | 2010 |
| The phenolic composition of red wine vinegar produced in barrels made from different woods AB Cerezo, W Tesfaye, MJ Torija, E Mateo, MC García-Parrilla, ... Food Chemistry 109 (3), 606-615, 2008 | 109 | 2008 |
| Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation R Hornedo-Ortega, AB Cerezo, RM de Pablos, S Krisa, T Richard, ... Frontiers in cellular neuroscience 12, 373, 2018 | 98 | 2018 |
| Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation A Mas, JM Guillamon, MJ Torija, G Beltran, AB Cerezo, AM Troncoso, ... BioMed Research International 2014, 2014 | 84 | 2014 |
| Protocatechuic acid: inhibition of fibril formation, destabilization of preformed fibrils of amyloid-β and α-synuclein, and neuroprotection R Hornedo-Ortega, MA Álvarez-Fernández, AB Cerezo, T Richard, ... Journal of agricultural and food chemistry 64 (41), 7722-7732, 2016 | 72 | 2016 |
| Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing AB Cerezo, W Tesfaye, ME Soria-Díaz, MJ Torija, E Mateo, ... Journal of Food Composition and Analysis 23 (2), 175-184, 2010 | 69 | 2010 |
| Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study MA Noguer, AB Cerezo, ED Navarro, MC Garcia-Parrilla Pharmacological Research 65 (6), 609-614, 2012 | 65 | 2012 |
| Potent inhibition of VEGFR‐2 activation by tight binding of green tea epigallocatechin gallate and apple procyanidins to VEGF: Relevance to angiogenesis CWA Moyle, AB Cerezo, MS Winterbone, WJ Hollands, Y Alexeev, ... Molecular nutrition & food research 59 (3), 401-412, 2015 | 63 | 2015 |
| Chemical hazards in grapes and wine, climate change and challenges to face C Ubeda, R Hornedo-Ortega, AB Cerezo, MC Garcia-Parrilla, ... Food Chemistry 314, 126222, 2020 | 60 | 2020 |
| 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 | 60 | 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 | 59 | 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 | 54 | 2016 |
| Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography M Noguer, AB Cerezo, M Rentzsch, P Winterhalter, AM Troncoso, ... Journal of agricultural and food chemistry 56 (19), 8879-8884, 2008 | 51 | 2008 |
| 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 |
| Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes W Tesfaye, ML Morales, RM Callejón, AB Cerezo, AG Gonzalez, ... Journal of Sensory Studies 25 (2), 216-230, 2010 | 49 | 2010 |
| Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification AB Cerezo, E Cuevas, P Winterhalter, MC Garcia-Parrilla, AM Troncoso Food Research International 43 (6), 1577-1584, 2010 | 48 | 2010 |
| 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 | 45 | 2017 |
| Molecular structure‐function relationship of dietary polyphenols for inhibiting VEGF‐induced VEGFR‐2 activity AB Cerezo, MS Winterbone, CWA Moyle, PW Needs, PA Kroon Molecular nutrition & food research 59 (11), 2119-2131, 2015 | 39 | 2015 |
| Technological process for production of persimmon and strawberry vinegars AB Cerezo López, A Mas, MJ Torija Martínez, E Mateo, C Hidalgo International Journal of Wine Research, 2, 55-61, 2010 | 39* | 2010 |
Maria del Carmen Garcia ParrillaUniversidad de SevillaVerified email at us.es
