| Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease A García-Lafuente, E Guillamón, A Villares, MA Rostagno, JA Martínez Inflammation research 58 (9), 537-552, 2009 | 1293 | 2009 |
| 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 | 616 | 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 | 597 | 2010 |
| Sample preparation for the analysis of isoflavones from soybeans and soy foods MA Rostagno, A Villares, E Guillamón, A García-Lafuente, JA Martínez Journal of Chromatography A 1216 (1), 2-29, 2009 | 285 | 2009 |
| 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 | 267 | 2012 |
| The trypsin inhibitors present in seed of different grain legume species and cultivar E Guillamón, MM Pedrosa, C Burbano, C Cuadrado, ... Food chemistry 107 (1), 68-74, 2008 | 254 | 2008 |
| Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health M Muzquiz, A Varela, C Burbano, C Cuadrado, E Guillamón, MM Pedrosa Phytochemistry reviews 11, 227-244, 2012 | 243 | 2012 |
| 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 |
| Structural features and healthy properties of polysaccharides occurring in mushrooms A Villares, L Mateo-Vivaracho, E Guillamón Agriculture 2 (4), 452-471, 2012 | 157 | 2012 |
| Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity J Álvarez-Álvarez, E Guillamón, JF Crespo, C Cuadrado, C Burbano, ... Journal of Agricultural and Food Chemistry 53 (4), 1294-1298, 2005 | 154 | 2005 |
| Content and profile of isoflavones in soy-based foods as a function of the production process A Villares, MA Rostagno, A García-Lafuente, E Guillamón, JA Martínez Food and Bioprocess Technology 4, 27-38, 2011 | 138 | 2011 |
| In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans A García-Lafuente, C Moro, N Manchón, A Gonzalo-Ruiz, A Villares, ... Food Chemistry 161, 216-223, 2014 | 124 | 2014 |
| Novel isolation of water-soluble polysaccharides from the fruiting bodies of Pleurotus ostreatus mushrooms I Palacios, A García-Lafuente, E Guillamón, A Villares Carbohydrate Research 358, 72-77, 2012 | 121 | 2012 |
| The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends C Arribas, B Cabellos, C Sánchez, C Cuadrado, E Guillamón, ... Food & function 8 (10), 3654-3663, 2017 | 114 | 2017 |
| Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles A Villares, A García-Lafuente, E Guillamon, Á Ramos Journal of food composition and analysis 26 (1-2), 177-182, 2012 | 109 | 2012 |
| Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes MM Pedrosa, C Cuadrado, C Burbano, K Allaf, J Haddad, E Gelencsér, ... Food Chemistry 131 (3), 862-868, 2012 | 93 | 2012 |
| Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms A Villares, L Mateo-Vivaracho, A García-Lafuente, E Guillamón Food chemistry 147, 252-256, 2014 | 89 | 2014 |
| Influence of thermal processing on IgE reactivity to lentil and chickpea proteins C Cuadrado, B Cabanillas, MM Pedrosa, A Varela, E Guillamón, ... Molecular nutrition & food research 53 (11), 1462-1468, 2009 | 87 | 2009 |
| Content and distribution of vicine, convicine and l-DOPA during germination and seedling growth of two Vicia faba L. varieties C Goyoaga, C Burbano, C Cuadrado, A Varela, E Guillamón, ... European Food Research and Technology 227, 1537-1542, 2008 | 82 | 2008 |
| Secondary coenzyme Q10 deficiencies in oxidative phosphorylation (OXPHOS) and non-OXPHOS disorders D Yubero, R Montero, MA Martín, J Montoya, A Ribes, M Grazina, ... Mitochondrion 30, 51-58, 2016 | 81 | 2016 |
