Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review G Nieto, G Ros, J Castillo Medicines 5 (3), 98, 2018 | 446 | 2018 |
Seaweeds as a functional ingredient for a healthy diet R Peñalver, JM Lorenzo, G Ros, R Amarowicz, M Pateiro, G Nieto Marine Drugs 18 (6), 301, 2020 | 295 | 2020 |
Biological activities of three essential oils of the Lamiaceae family G Nieto Medicines 4 (3), 63, 2017 | 253 | 2017 |
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality G Nieto, P Díaz, S Bañón, MD Garrido Meat science 84 (1), 23-29, 2010 | 190 | 2010 |
A Review on Applications and Uses of Thymus in the Food Industry G Nieto Plants 9 (8), 961, 2020 | 164 | 2020 |
Phase I clinical trial in healthy adults of a nasal vaccine candidate containing recombinant hepatitis B surface and core antigens AA Betancourt, CAG Delgado, ZC Estévez, JC Martínez, GV Ríos, ... International journal of infectious diseases 11 (5), 394-401, 2007 | 155 | 2007 |
Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet G Nieto, P Díaz, S Bañón, MD Garrido Meat science 85 (1), 82-88, 2010 | 148 | 2010 |
Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method P Díaz, G Nieto, MD Garrido, S Bañón Meat science 80 (2), 287-292, 2008 | 142 | 2008 |
Hydroxytyrosol: Health benefits and use as functional ingredient in meat L Martínez, G Ros, G Nieto Medicines 5 (1), 13, 2018 | 135 | 2018 |
Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products PG Milla, R Peñalver, G Nieto Plants 10 (2), 318, 2021 | 121 | 2021 |
Antioxidant and antimicrobial activity of rosemary, pomegranate and olive extracts in fish patties L Martínez, J Castillo, G Ros, G Nieto Antioxidants 8 (4), 86, 2019 | 103 | 2019 |
Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat G Nieto, S Bañón, MD Garrido Food Chemistry 125 (4), 1147-1152, 2011 | 100 | 2011 |
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic G Nieto, S Jongberg, ML Andersen, LH Skibsted Meat Science 95 (2), 177-184, 2013 | 99 | 2013 |
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido Meat Science 83 (1), 24-30, 2009 | 95 | 2009 |
Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions G Nieto, M Estrada, MJ Jordán, MD Garrido, S Bañón Food Chemistry 124 (4), 1423-1429, 2011 | 88 | 2011 |
Modification of fatty acid composition in meat through diet: Effect on lipid peroxidation and relationship to nutritional quality—A review G Nieto, G Ros Lipid Peroxidation 12, 239-258, 2012 | 74 | 2012 |
Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system G Nieto, K Huvaere, LH Skibsted European Food Research and Technology 233, 11-18, 2011 | 73 | 2011 |
Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish chorizo L Martínez, P Bastida, J Castillo, G Ros, G Nieto Antioxidants 8 (6), 184, 2019 | 71 | 2019 |
Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods R Peñalver, L Martínez-Zamora, JM Lorenzo, G Ros, G Nieto Foods 11 (8), 1107, 2022 | 65 | 2022 |
Can meat and meat-products induce oxidative stress? A Macho-González, A Garcimartín, ME López-Oliva, S Bastida, J Benedí, ... Antioxidants 9 (7), 638, 2020 | 59 | 2020 |