68(top 1%)
papers
2.6K(top 1%)
citations
31(top 1%)
h-index
50(top 1%)
g-index
70
all documents
2.7K
doc citations
624
citing journals

Top Articles

#TitleJournalYearCitations
1The Thiobarbituric Acid (TBA) Reaction in Foods: A ReviewCritical Reviews in Food Science and Nutrition1998222
2Relationship between the colour and the chemical structure of carotenoid pigmentsFood Chemistry2007198
3Review: Analysis of carotenoids in orange juiceJournal of Food Composition and Analysis2007126
4The effect of time and storage conditions on the phenolic composition and colour of white wineFood Research International2006125
5Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange JuicesJournal of Agricultural and Food Chemistry2003108
6Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil typeJournal of Food Engineering2007102
7Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extractsIndustrial Crops and Products201783
8The complex carotenoid pattern of orange juices from concentrateFood Chemistry200876
9Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activityFood Chemistry201575
10Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopyFood Chemistry201763
11Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar RatioJournal of Agricultural and Food Chemistry201261
12HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion (Taraxacum officinale F. Weber ex Wiggers)Phytochemistry200656
13Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during RipeningJournal of Agricultural and Food Chemistry201356
14A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour spaceFood Research International200855
15Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model SolutionsJournal of Agricultural and Food Chemistry201554
16Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacityFood Chemistry201754
17Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in SpainFood Chemistry200753
18Free Radical Scavenging Properties of Phytofluene and Phytoene Isomers as Compared to Lycopene: A Combined Experimental and Theoretical StudyJournal of Physical Chemistry B201452
19Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skinsFood Chemistry201546
20Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skinTalanta201746
21A Routine High-Performance Liquid Chromatography Method for Carotenoid Determination In Ultrafrozen Orange JuicesJournal of Agricultural and Food Chemistry200345
22Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegansJournal of Agricultural and Food Chemistry201344
23A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spacesFood Research International200842
24Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A ReviewFood Reviews International201542
25Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juicesFood Research International200538
26Identification of Zeinoxanthin in Orange JuicesJournal of Agricultural and Food Chemistry200536
27Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid–liquid extractions to determine the volatile compounds of wineTalanta200836
28Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopyJournal of Dairy Science201636
29Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from StrawberryJournal of Food Science201736
30Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditionsAquatic Botany201333
31Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness StagesJournal of Agricultural and Food Chemistry201532
32Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in BroccoliJournal of Agricultural and Food Chemistry201231
33The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red WinesMolecules201631
34European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid ContentFoods202130
35Historical aspects and applications of barbituric acid derivatives. A reviewDie Pharmazie198829
36Effect of Salt Stress in the Regulation of Anthocyanins and Color of Hibiscus Flowers by Digital Image AnalysisJournal of Agricultural and Food Chemistry201428
37Separation and identification of phenolic acids in wine vinegars by HPLCFood Chemistry199427
38Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imagingAustralian Journal of Grape and Wine Research201627
39Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics SimulationsJournal of Agricultural and Food Chemistry201723
40Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate regionAnalytica Chimica Acta201222
41Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottleFood Research International201921
42EFFECT OF TIME AND STORAGE CONDITIONS ON MAJOR VOLATILE COMPOUNDS OF ZALEMA WHITE WINEJournal of Food Quality201120
43Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climateInternational Journal of Food Science and Technology201420
44Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivativesFood Chemistry201419
45Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stagesJournal of the Science of Food and Agriculture201819
46Effect of tomato extract supplementation against high-fat diet-induced hepatic lesionsHepatobiliary Surgery and Nutrition201317
47Volatile components in Andalusian vinegarsZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung198715
48Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral toolsFood Chemistry201715
49Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharidesCarbohydrate Polymers202215
50Effect of increased acidity on the carotenoid pattern and colour of orange juiceEuropean Food Research and Technology201014