6
Articles
473
Citations
avg. Impact Factor
6
h-index

Most Cited Articles of Nutrition and Food Science Department

TitleJournalYearCitations
Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategiesJournal of Agricultural and Food Chemistry2001198
Differential effects of polyphenols and alcohol of red wine on the expression of adhesion molecules and inflammatory cytokines related to atherosclerosis: a randomized clinical trialAmerican Journal of Clinical Nutrition2012126
Low plasma N-3 fatty acids and dementia in older persons: the InCHIANTI studyJournals of Gerontology - Series A Biological Sciences and Medical Sciences200770
Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu)Food Chemistry199552
Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oilsJAOCS, Journal of the American Oil Chemists' Society200629
Targeted analysis of conjugated and microbial-derived phenolic metabolites in human urine after consumption of an almond skin phenolic extractJournal of Nutrition201020