| Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features MS Gião, ML González‐Sanjosé, MD Rivero‐Pérez, CI Pereira, ... Journal of the Science of Food and Agriculture 87 (14), 2638-2647, 2007 | 249 | 2007 |
| Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies MD Rivero-Pérez, P MUNiz, ML González-Sanjosé Journal of Agricultural and Food Chemistry 55 (14), 5476-5483, 2007 | 199 | 2007 |
| Contribution of anthocyanin fraction to the antioxidant properties of wine MD Rivero-Pérez, P Muniz, ML González-Sanjosé Food and Chemical Toxicology 46 (8), 2815-2822, 2008 | 150 | 2008 |
| Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry J García-Lomillo, ML Gonzalez-SanJose, R Del Pino-García, ... Journal of Agricultural and Food Chemistry 62 (52), 12595-12602, 2014 | 110 | 2014 |
| Role of melanoidins in sweet wines MD Rivero-Pérez, S Pérez-Magariño, ML González-San José Analytica Chimica Acta 458 (1), 169-175, 2002 | 79 | 2002 |
| Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation MO Heras, MD Rivero-Pérez, S Pérez-Magariño, C González-Huerta, ... European Food Research and Technology 226, 1485-1493, 2008 | 61 | 2008 |
| Antioxidant potential of single-variety red wines aged in the barrel and in the bottle MD Rivero-Pérez, ML González-Sanjosé, M Ortega-Herás, P Muñiz Food Chemistry 111 (4), 957-964, 2008 | 44 | 2008 |
| Adaptation and validation of QUick, easy, new, CHEap, and reproducible (QUENCHER) antioxidant capacity assays in model products obtained from residual wine pomace R Del Pino-García, J García-Lomillo, MD Rivero-Pérez, ... Journal of agricultural and food chemistry 63 (31), 6922-6931, 2015 | 43 | 2015 |
| Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction R Del Pino-García, ML González-SanJosé, MD Rivero-Perez, P Muñiz Journal of agricultural and food chemistry 60 (42), 10530-10539, 2012 | 42 | 2012 |
| Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants MS Gião, ML González‐Sanjosé, P Muñiz, MD Rivero‐Pérez, M Kosinska, ... Journal of the Science of Food and Agriculture 88 (4), 633-640, 2008 | 40 | 2008 |
| Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats R Del Pino-García, MD Rivero-Pérez, ML González-SanJosé, KD Croft, ... Food & function 8 (7), 2444-2454, 2017 | 36 | 2017 |
| The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings R Del Pino-García, ML González-SanJosé, MD Rivero-Pérez, ... Food chemistry 221, 1723-1732, 2017 | 35 | 2017 |
| Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation I Raudoniūtė, J Rovira, PR Venskutonis, J Damašius, MD Rivero‐Pérez, ... International Journal of Food Science & Technology 46 (5), 935-943, 2011 | 33 | 2011 |
| Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion R Del Pino-García, ML González-SanJosé, MD Rivero-Pérez, ... Food Chemistry 211, 707-714, 2016 | 30 | 2016 |
| Analysis of commercial grape raisins: Phenolic content, antioxidant capacity and radical scavenger activity S Sério, MD Rivero-Pérez, AC Correia, AM Jordão, ... Ciência e técnica vitivinícola 29 (1), 1-8, 2014 | 30 | 2014 |
| Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin) AM Jordão, FJ Gonçalves, AC Correia, J Cantão, MD Rivero‐Pérez, ... Journal of the Science of Food and Agriculture 90 (12), 2144-2152, 2010 | 29 | 2010 |
| Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells R Del Pino-García, MD Rivero-Pérez, ML González-SanJosé, ... Journal of agricultural and food chemistry 65 (1), 66-73, 2017 | 28 | 2017 |
| Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation MD Rivero-Pérez, ML González-Sanjosé, P Muñiz, S Pérez-Magariño Food chemistry 111 (4), 1004-1011, 2008 | 27 | 2008 |
| Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties E Costa, F Cosme, MD Rivero-Pérez, AM Jordão, ML González-SanJosé European Food Research and Technology 241, 61-73, 2015 | 24 | 2015 |
| Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells R Del Pino-García, G Gerardi, MD Rivero-Pérez, ML González-SanJosé, ... Journal of Functional Foods 22, 431-445, 2016 | 20 | 2016 |
