12
Articles
17
Citations
5.2
avg. Impact Factor
3
h-index

Most Cited Articles of Food Science and Gastronomy

TitleJournalYearCitations
Consumption of peanut products improves memory and stress response in healthy adults from the ARISTOTLE study: A 6-month randomized controlled trialClinical Nutrition20218
New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics studyFood Chemistry20215
Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive CompoundsAntioxidants20213
Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive OilAntioxidants20213
Urinary Tartaric Acid, a Biomarker of Wine Intake, Correlates with Lower Total and LDL CholesterolNutrients20213
The Effectiveness of Extra Virgin Olive Oil and the Traditional Brazilian Diet in Reducing the Inflammatory Profile of Individuals with Severe Obesity: A Randomized Clinical TrialNutrients20212
Association between Food Intake, Clinical and Metabolic Markers and DNA Damage in Older SubjectsAntioxidants20211
Visceral Adipose Tissue Phospholipid Signature of Insulin Sensitivity and ObesityJournal of Proteome Research20210
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils.Food Research International20220