| Cardioprotective effect of red wine and grape pomace ÓA Muñoz-Bernal, AJ Coria-Oliveros, LA de la Rosa, J Rodrigo-García, ... Food Research International 140, 110069, 2021 | 51 | 2021 |
| Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products R Subiria-Cueto, AJ Coria-Oliveros, A Wall-Medrano, J Rodrigo-Garcia, ... Food Science and Technology 42, ctaAR57520, 2021 | 27 | 2021 |
| Evolution of phenolic content, antioxidant capacity and phenolic profile during cold pre-fermentative maceration and subsequent fermentation of Cabernet Sauvignon red wine ÓA Muñoz-Bernal, AJ Coria-Oliveros, AA Vazquez-Flores, LA de La Rosa, ... South African Journal of Enology and Viticulture 41 (1), 72-82, 2020 | 19 | 2020 |
| Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products WM Abraham, NDR Martinez Ruiz, J Rodrigo Garcia, E Alvarez-Parrilla, ... Instituto de Ciencias Biomédicas, 2021 | | 2021 |
| Cardioprotective effect of red wine and grape pomace LA de la Rosa, J Rodrigo Garcia, NDR Martinez Ruiz, E Alvarez-Parrilla, ... Instituto de Ciencias Biomédicas, 2021 | | 2021 |
| Evaluación del cambio en el contenido de compuestos fenólicos totales y capacidad antioxidante del mosto durante su transformación a vino tinto AJ Coria Oliveros Universidad Autónoma de Ciudad Juárez, 2017 | | 2017 |
