Ana B. Cerezo
Ana B. Cerezo
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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