| State of the art of anthocyanins: Antioxidant activity, sources, bioavailability, and therapeutic effect in human health N Tena, J Martín, AG Asuero Antioxidants 9 (5), 451, 2020 | 367 | 2020 |
| Relationship between sensory attributes and volatile compounds qualifying dry-cured hams DL García-González, N Tena, R Aparicio-Ruiz, MT Morales Meat science 80 (2), 315-325, 2008 | 227 | 2008 |
| Authenticity of olive oil: Mapping and comparing official methods and promising alternatives R Aparicio, MT Morales, R Aparicio-Ruiz, N Tena, DL García-González Food Research International 54 (2), 2025-2038, 2013 | 154 | 2013 |
| Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy N Tena, DL García-González, R Aparicio Journal of Agricultural and Food Chemistry 57 (22), 10505-10511, 2009 | 107 | 2009 |
| Authentication of organic and conventional eggs by carotenoid profiling S van Ruth, M Alewijn, K Rogers, E Newton-Smith, N Tena, M Bollen, ... Food Chemistry 126 (3), 1299-1305, 2011 | 92 | 2011 |
| Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils N Tena, A Lazzez, R Aparicio-Ruiz, DL García-González Journal of Agricultural and Food Chemistry 55 (19), 7852-7858, 2007 | 85 | 2007 |
| Up-to-date analysis of the extraction methods for anthocyanins: Principles of the techniques, optimization, technical progress, and industrial application N Tena, AG Asuero Antioxidants 11 (2), 286, 2022 | 76 | 2022 |
| Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds DL Garcia-Gonzalez, N Tena, R Aparicio Journal of agricultural and food chemistry 58 (14), 8357-8364, 2010 | 68 | 2010 |
| In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization N Tena, SC Wang, R Aparicio-Ruiz, DL García-González, R Aparicio Journal of Agricultural and Food Chemistry 63 (18), 4509-4526, 2015 | 64 | 2015 |
| Current state of diagnostic, screening and surveillance testing methods for COVID-19 from an analytical chemistry point of view J Martin, N Tena, AG Asuero Microchemical Journal 167, 106305, 2021 | 56 | 2021 |
| Chemical changes of thermoxidized virgin olive oil determined by excitation–emission fluorescence spectroscopy (EEFS) N Tena, R Aparicio, DL García-González Food Research International 45 (1), 103-108, 2012 | 54 | 2012 |
| Storage and preservation of fats and oils N Tena, A Lobo-Prieto, R Aparicio, DL García-González Elsevier, 2019 | 48 | 2019 |
| Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil DL García‐González, N Tena, R Aparicio European journal of lipid science and technology 109 (7), 663-672, 2007 | 47 | 2007 |
| Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content N Tena, R Aparicio, DL Garcia-Gonzalez Journal of agricultural and food chemistry 57 (21), 9997-10003, 2009 | 46 | 2009 |
| Virgin olive oil stability study by mesh cell-FTIR spectroscopy N Tena, R Aparicio, DL García-González Talanta 167, 453-461, 2017 | 42 | 2017 |
| Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: A multidimensional study carried out under simulated market conditions A Lobo-Prieto, N Tena, R Aparicio-Ruiz, DL García-González, E Sikorska Foods 9 (12), 1846, 2020 | 29 | 2020 |
| Tracking sensory characteristics of virgin olive oils during storage: Interpretation of their changes from a multiparametric perspective A Lobo-Prieto, N Tena, R Aparicio-Ruiz, MT Morales, DL García-González Molecules 25 (7), 1686, 2020 | 28 | 2020 |
| Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples N Tena, JAF Pierna, A Boix, V Baeten, C von Holst Food Control 43, 155-162, 2014 | 28 | 2014 |
| Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil DL García-González, M Viera-Macías, N Tena, R Aparicio López Consejo Superior de Investigaciones Científicas (España), 2007 | 27 | 2007 |
| State of the art of anthocyanins: Antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants 2020, 9, 451 N Tena, J Martín, AG Asuero | 27 | |
