Maria del Carmen Garcia Parrilla
Maria del Carmen Garcia Parrilla
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Cited by
Cited by
Radical scavenging ability of polyphenolic compounds towards DPPH free radical
D Villaño, MS Fernández-Pachón, ML Moyá, AM Troncoso, ...
Talanta 71 (1), 230-235, 2007
Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes
RM Callejón, MI Rodríguez-Naranjo, C Ubeda, R Hornedo-Ortega, ...
Foodborne pathogens and disease 12 (1), 32-38, 2015
Antioxidant Activity of Phenolic Compounds: From In Vitro Results to In Vivo Evidence
MS Fernandez-Panchon, D Villano, AM Troncoso, MC Garcia-Parrilla
Critical reviews in food science and nutrition 48 (7), 649-671, 2008
Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
MI Fernández-Mar, R Mateos, MC Garcia-Parrilla, B Puertas, ...
Food chemistry 130 (4), 797-813, 2012
Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro
D Villaño, MS Fernández-Pachón, AM Troncoso, MC García-Parrilla
Analytica Chimica Acta 538 (1-2), 391-398, 2005
Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives
T Mezadri, D Villaño, MS Fernández-Pachón, MC García-Parrilla, ...
Journal of Food Composition and analysis 21 (4), 282-290, 2008
Wine, resveratrol and health: a review
RF Guerrero, MC Garcia-Parrilla, B Puertas, E Cantos-Villar
Natural product communications 4 (5), 1934578X0900400503, 2009
Influence of enological practices on the antioxidant activity of wines
D Villano, MS Fernández-Pachón, AM Troncoso, MC García-Parrilla
Food chemistry 95 (3), 394-404, 2006
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
Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity
MS Fernández-Pachón, D Villano, AM Troncoso, MC García-Parrilla
Analytica Chimica Acta 563 (1-2), 101-108, 2006
Recent trends in the determination of biogenic amines in fermented beverages–A review
JL Ordóñez, AM Troncoso, MDC García-Parrilla, RM Callejón
Analytica chimica acta 939, 10-25, 2016
Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
CS Sánchez, AMT González, MC García-Parrilla, JJQ Granados, ...
Analytica chimica acta 593 (1), 103-107, 2007
Acetic acid bacteria and the production and quality of wine vinegar
A Mas, MJ Torija, MC García-Parrilla, AM Troncoso
The Scientific World Journal 2014, 2014
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
Melatonin is synthesised by yeast during alcoholic fermentation in wines
MI Rodriguez-Naranjo, A Gil-Izquierdo, AM Troncoso, E Cantos-Villar, ...
Food Chemistry 126 (4), 1608-1613, 2011
Melatonin: a new bioactive compound in wine
MI Rodriguez-Naranjo, A Gil-Izquierdo, AM Troncoso, E Cantos, ...
Journal of Food Composition and Analysis 24 (4-5), 603-608, 2011
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
Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood
ML Morales, W Tesfaye, MC García-Parrilla, JA Casas, AM Troncoso
Journal of Agricultural and Food Chemistry 50 (11), 3173-3178, 2002
Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation
R Hornedo-Ortega, AB Cerezo, ROM De Pablos, S Krisa, T Richard, ...
Frontiers in Cellular Neuroscience 12, 373, 2018
Differentiation of wine vinegars based on phenolic composition
MC García-Parrilla, GA González, FJ Heredia, AM Troncoso
Journal of Agricultural and Food Chemistry 45 (9), 3487-3492, 1997
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