| Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity MJ Jara-Palacios, D Hernanz, T Cifuentes-Gomez, ML Escudero-Gilete, ... Food Chemistry 183, 78-82, 2015 | 102 | 2015 |
| Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts MJ Jara-Palacios, S Gonçalves, D Hernanz, FJ Heredia, A Romano Food Research International 109, 433-439, 2018 | 87 | 2018 |
| Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods MJ Jara-Palacios, D Hernanz, ML Escudero-Gilete, FJ Heredia Food Research International 66, 150-157, 2014 | 81 | 2014 |
| Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate B Gordillo, MJ Cejudo-Bastante, FJ Rodríguez-Pulido, MJ Jara-Palacios, ... Journal of agricultural and food chemistry 62 (12), 2663-2671, 2014 | 64 | 2014 |
| Wine lees as a source of antioxidant compounds MJ Jara-Palacios Antioxidants 8 (2), 45, 2019 | 58 | 2019 |
| Study of zalema grape pomace: Phenolic composition and biological effects in Caenorhabditis elegans MJ Jara-Palacios, S Gonzalez-Manzano, ML Escudero-Gilete, D Hernanz, ... Journal of agricultural and food chemistry 61 (21), 5114-5121, 2013 | 55 | 2013 |
| Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments MJ Jara-Palacios, A Santisteban, B Gordillo, D Hernanz, FJ Heredia, ... European Food Research and Technology 245, 1-9, 2019 | 54 | 2019 |
| The use of grape seed byproducts rich in flavonoids to improve the antioxidant potential of red wines MJ Jara-Palacios, D Hernanz, ML Escudero-Gilete, FJ Heredia Molecules 21 (11), 1526, 2016 | 53 | 2016 |
| Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity MJ Jara-Palacios, D Hernanz, S González-Manzano, C Santos-Buelga, ... Talanta 125, 51-57, 2014 | 52 | 2014 |
| Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products MJ Jara-Palacios, ML Escudero-Gilete, JM Hernández-Hierro, FJ Heredia, ... Talanta 165, 211-215, 2017 | 51 | 2017 |
| Comparative study of the enological potential of different winemaking byproducts: Implications in the antioxidant activity and color expression of red wine anthocyanins in a … MJ Jara-Palacios, B Gordillo, ML González-Miret, D Hernanz, ... Journal of agricultural and food chemistry 62 (29), 6975-6983, 2014 | 35 | 2014 |
| Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods J Samoticha, MJ Jara-Palacios, JM Hernández-Hierro, FJ Heredia, ... European Food Research and Technology 244, 1933-1943, 2018 | 33 | 2018 |
| Determination of phenolic substances of seeds, skins and stems from white grape marc by near‐infrared hyperspectral imaging MJ Jara‐Palacios, FJ Rodríguez‐Pulido, D Hernanz, ML Escudero‐Gilete, ... Australian journal of grape and wine research 22 (1), 11-15, 2016 | 33 | 2016 |
| Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles MJ Cejudo-Bastante, B Rodríguez-Morgado, MJ Jara-Palacios, ... Food Chemistry 209, 348-357, 2016 | 26 | 2016 |
| Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared … J Nogales-Bueno, B Baca-Bocanegra, MJ Jara-Palacios, ... Food chemistry 221, 1685-1690, 2017 | 24 | 2017 |
| Phenolic profile, antioxidant activity and enzyme inhibitory capacities of fruit and seed extracts from different Algerian cultivars of date (Phoenix dactylifera L.) were … O Djaoudene, I Mansinhos, S Goncalves, MJ Jara-Palacios, A Romano South African journal of botany 137, 133-148, 2021 | 23 | 2021 |
| Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition FJ Rivero, B Gordillo, MJ Jara-Palacios, ML González-Miret, FJ Heredia LWT 84, 544-550, 2017 | 23 | 2017 |
| Chemical composition and “in vitro” anti-inflammatory activity of Vitis vinifera L.(var. Sangiovese) tendrils extract D Fraternale, A Rudov, F Prattichizzo, F Olivieri, D Ricci, E Giacomini, ... Journal of functional foods 20, 291-302, 2016 | 21 | 2016 |
| Extraction of antioxidants from winemaking byproducts: Effect of the solvent on phenolic composition, antioxidant and anti-cholinesterase activities, and electrochemical behaviour MJ Jara-Palacios, S Gonçalves, FJ Heredia, D Hernanz, A Romano Antioxidants 9 (8), 675, 2020 | 19 | 2020 |
| Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines FJ Rivero, MJ Jara-Palacios, B Gordillo, FJ Heredia, ML González-Miret Food chemistry 272, 329-336, 2019 | 19 | 2019 |
