| Antioxidant properties of phenolic compounds occurring in edible mushrooms I Palacios, M Lozano, C Moro, M D’Arrigo, MA Rostagno, JA Martínez, ... Food chemistry 128 (3), 674-678, 2011 | 618 | 2011 |
| Edible mushrooms: role in the prevention of cardiovascular diseases E Guillamón, A García-Lafuente, M Lozano, MA Rostagno, A Villares, ... Fitoterapia 81 (7), 715-723, 2010 | 601 | 2010 |
| Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages C Moro, I Palacios, M Lozano, M D’Arrigo, E Guillamón, A Villares, ... Food chemistry 130 (2), 350-355, 2012 | 268 | 2012 |
| Evaluación sensorial de los alimentos, aplicación didáctica M Ureña Peralta, M D'Arriego Huapaya, O Girón Molina | 217* | 1999 |
| Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography … MA Rostagno, N Manchón, M D’Arrigo, E Guillamón, A Villares, ... Analytica chimica acta 685 (2), 204-211, 2011 | 188 | 2011 |
| Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage L Hoz, M D’arrigo, I Cambero, JA Ordóñez Meat Science 67 (3), 485-495, 2004 | 177 | 2004 |
| Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle L Hoz, CJ Lopez-Bote, MI Cambero, M D'Arrigo, C Pin, C Santos, ... Meat Science 65 (3), 1039-1044, 2003 | 93 | 2003 |
| Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods MA Rostagno, M D’Arrigo, JA Martínez TrAC Trends in Analytical Chemistry 29 (6), 553-561, 2010 | 78 | 2010 |
| Mushrooms as a source of anti-inflammatory agents A Garcia-Lafuentea, C Moro, A Villares, E Guillamon, M A Rostagno, ... Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry (Formerly …, 2010 | 59 | 2010 |
| Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat M D’Arrigo, L Hoz, CJ Lopez-Bote, I Cambero, C Pin, AI Rey, JA Ordonez Canadian Journal of Animal Science 82 (3), 339-346, 2002 | 57 | 2002 |
| Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles N Manchón, M D’Arrigo, A García-Lafuente, E Guillamón, A Villares, ... Talanta 82 (5), 1986-1994, 2010 | 46 | 2010 |
| Production of n-3 fatty acid enriched pork liver pâté M D’arrigo, L Hoz, I Cambero, CJ Lopez-Bote, C Pin, JA Ordóñez LWT-Food Science and Technology 37 (6), 585-591, 2004 | 44 | 2004 |
| Indirect Measurement of the Lag Time Distribution of Single Cells of Listeria innocua in Food M D'Arrigo, GD Garcia de Fernando, R Velasco de Diego, JA Ordonez, ... Applied and Environmental Microbiology 72 (4), 2533-2538, 2006 | 36 | 2006 |
| Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation M D’Arrigo, L Hoz, CJ Lopez-Bote, I Cambero, C Pin, JA Ordonez Nutrition Research 22 (10), 1189-1196, 2002 | 34 | 2002 |
| Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham C Santos, JA Ordóñez, I Cambero, M D'Arrigo, L Hoz Food Chemistry 88 (1), 123-128, 2004 | 24 | 2004 |
| Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities M D'Arrigo, L Mateo-Vivaracho, E Guillamón, MF Fernández-León, ... Food Microbiology 92, 103581, 2020 | 22 | 2020 |
| Use of modified atmosphere packaging to preserve mushroom quality during storage I Palacios, C Moro, M Lozano, M D'Arrigo, E Guillamón, A García-Lafuente, ... Recent patents on food, nutrition & agriculture 3 (3), 196-203, 2011 | 20 | 2011 |
| Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC N Manchón, M D’Arrigo, A García-Lafuente, E Guillamón, A Villares, ... Analytical and bioanalytical chemistry 400, 1251-1261, 2011 | 19 | 2011 |
| Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea. N Manchon, L Mateo-Vivaracho, M D'ARRIGO, A Garcia-Lafuente, ... Czech Journal of Food Sciences 31 (5), 2013 | 15 | 2013 |
| Staphylococcus aureus in the Processing Environment of Cured Meat Products D Pérez-Boto, M D’Arrigo, A García-Lafuente, D Bravo, A Pérez-Baltar, ... Foods 12 (11), 2161, 2023 | 10 | 2023 |
