‪Dolores del Castillo (0000-0001-6309-5383)‬

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Amaia Iriondo De HondSección Departamental de Nutrición y Ciencia de los Alimentos (Veterinaria), Universidad ComplutenseVerified email at ucm.es
Nieves CorzoProfesora de Investigación CIAL (CSIC-UAM)Verified email at csic.es
Jose Manuel Silván JiménezInstituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)Verified email at csic.es
Villamiel MInvestigadora Científica CSICVerified email at csic.es
Beatriz Fernández GómezInvestigadora en Ciencias de la AlimentaciónVerified email at csic.es
Miguel Herrero (ORCID 0000-0002-72...Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)Verified email at csic.es
Elena IbanezProfesora de Investigación del CSICVerified email at csic.es
Maria A. Martin-CabrejasUniversidad Autónoma de MadridVerified email at uam.es
Antonia MontillaCientífico Titular. Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM)Verified email at csic.es
F. Javier MorenoResearch Scientist, Institute of Food Science Research, CIAL (CSIC-UAM)Verified email at csic.es
Miguel Rebollo-HernanzInstituto de Investigación en Ciencias de la Alimentación (ROR 04dgb8y52), UAM, Madrid, SPAINVerified email at uam.es
Raquel AbaloUniversidad Rey Juan CarlosVerified email at urjc.es
Katarzyna WrobelChemistry Department, University of Guanajuato, MexicoVerified email at ugto.mx
Kazimierz WróbelUniversidad de GuanajuatoVerified email at ugto.mx
Francisco J. MoralesScientific Researcher, Spanish National Research CouncilVerified email at ictan.csic.es
Claudia Luevano-ContrerasUniversidad de GuanajuatoVerified email at ugto.mx
MARTA MESIAS GARCIAUniversidad Complutense de Madrid. Instituto de Ciencia y Tecnología de Alimentos y Nutrición-CSICVerified email at ucm.es
Vincenzo FoglianoProf Food Quality Design at University of WageningenVerified email at wur.nl
Adriana Maite Fernández-FernándezDepartamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, UruguayVerified email at fq.edu.uy
María Dolores Mesa GarcíaProfesor titular de Bioquímmica y Biología Molecular, Universidad de GranadaVerified email at ugr.es

Dolores del Castillo (0000-0001-6309-5383)

CSIC, Instituto de Investigación en Ciencias de la Alimentación (CIAL, UAM-CSIC)

Verified email at CSIC.ES - Homepage

Food Security Nutrition Health Sustainability


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Effect of roasting on the antioxidant activity of coffee brews MD del Castillo, JM Ames, MH Gordon Journal of agricultural and food chemistry 50 (13), 3698-3703, 2002	521	2002
Dietary advanced glycation end products and their role in health and disease J Uribarri, MD del Castillo, MP de la Maza, R Filip, A Gugliucci, ... Advances in nutrition 6 (4), 461-473, 2015	371	2015
Facts about the formation of new antioxidants in natural samples after subcritical water extraction M Plaza, M Amigo-Benavent, MD Del Castillo, E Ibáñez, M Herrero Food Research International 43 (10), 2341-2348, 2010	285	2010
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread A Michalska, M Amigo-Benavent, H Zielinski, MD del Castillo Journal of cereal science 48 (1), 123-132, 2008	272	2008
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
Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits K Pallauf, JC Rivas-Gonzalo, MD Del Castillo, MP Cano, ... Journal of Food Composition and Analysis 21 (4), 273-281, 2008	231	2008
Use of spent coffee grounds as food ingredient in bakery products N Martinez-Saez, AT García, ID Pérez, M Rebollo-Hernanz, M Mesías, ... Food Chemistry 216, 114-122, 2017	215	2017
Validation of coffee by-products as novel food ingredients A Iriondo-DeHond, NA Garcia, B Fernandez-Gomez, E Guisantes-Batan, ... Innovative Food Science & Emerging Technologies 51, 194-204, 2019	197	2019
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
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting H Zielinski, A Michalska, M Amigo-Benavent, MD del Castillo, MK Piskula Journal of Agricultural and Food Chemistry 57 (11), 4771-4776, 2009	141	2009
A novel antioxidant beverage for body weight control based on coffee silverskin N Martinez-Saez, M Ullate, MA Martin-Cabrejas, P Martorell, S Genovés, ... Food chemistry 150, 227-234, 2014	139	2014
Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions M Plaza, M Amigo-Benavent, MD del Castillo, E Ibáñez, M Herrero Food research international 43 (4), 1123-1129, 2010	134	2010
2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality ML Sanz, MD Del Castillo, N Corzo, A Olano Journal of agricultural and food chemistry 51 (15), 4278-4283, 2003	129	2003
Changes in antioxidant activity of dehydrated onion and garlic during storage FJ Moreno, M Corzo-Martı, MD Del Castillo, M Villamiel Food Research International 39 (8), 891-897, 2006	124	2006
Antioxidant activity of coffee model systems P Charurin, JM Ames, MD del Castillo Journal of agricultural and food chemistry 50 (13), 3751-3756, 2002	124	2002
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
Formation of Amadori compounds in dehydrated fruits ML Sanz, MD del Castillo, N Corzo, A Olano Journal of Agricultural and Food Chemistry 49 (11), 5228-5231, 2001	121	2001
Cannabidiol and other non-psychoactive cannabinoids for prevention and treatment of gastrointestinal disorders: useful nutraceuticals? V Martínez, A Iriondo De-Hond, F Borrelli, R Capasso, MD Del Castillo, ... International Journal of Molecular Sciences 21 (9), 3067, 2020	120	2020
Effect of Inhibitor Compounds on N^ε-(Carboxymethyl)lysine (CML) and N^ε-(Carboxyethyl)lysine (CEL) Formation in Model Foods C Srey, GLJ Hull, L Connolly, CT Elliott, MD del Castillo, JM Ames Journal of Agricultural and Food Chemistry 58 (22), 12036-12041, 2010	118	2010
Use of coffee silverskin and stevia to improve the formulation of biscuits. E Garcia-Serna, N Martinez-Saez, M Mesias, FJ Morales, MD Castillo	114	2014

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