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Year | Number of Results |
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2014 | 1 |
2015 | 1 |
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2021 | 1 |
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New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils.
Food Res Int. 2022 May;155:111030. doi: 10.1016/j.foodres.2022.111030. Epub 2022 Feb 17.
Food Res Int. 2022.
PMID: 35400424
New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study.
Lozano-Castellón J, Rocchetti G, Vallverdú-Queralt A, Illán M, Torrado-Prat X, Lamuela-Raventós RM, Lucini L.
Lozano-Castellón J, et al. Among authors: illan m.
Food Chem. 2021 Nov 15;362:130194. doi: 10.1016/j.foodchem.2021.130194. Epub 2021 May 26.
Food Chem. 2021.
PMID: 34091169
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Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking.
Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.
Rinaldi de Alvarenga JF, et al. Among authors: illan m.
Food Res Int. 2020 Dec;138(Pt B):109787. doi: 10.1016/j.foodres.2020.109787. Epub 2020 Oct 15.
Food Res Int. 2020.
PMID: 33288173
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Domestic Sautéing with EVOO: Change in the Phenolic Profile.
Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventós RM.
Lozano-Castellón J, et al. Among authors: illan m.
Antioxidants (Basel). 2020 Jan 16;9(1):77. doi: 10.3390/antiox9010077.
Antioxidants (Basel). 2020.
PMID: 31963124
Free PMC article.
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Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.
Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.
Rinaldi de Alvarenga JF, et al. Among authors: illan m.
Molecules. 2019 Apr 19;24(8):1555. doi: 10.3390/molecules24081555.
Molecules. 2019.
PMID: 31010212
Free PMC article.
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Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.
Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huélamo M, Illan M, Lamuela-Raventos RM.
Rinaldi de Alvarenga JF, et al. Among authors: illan m.
Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11.
Food Res Int. 2017.
PMID: 28847422
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The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.
Martínez-Huélamo M, Tulipani S, Estruch R, Escribano E, Illán M, Corella D, Lamuela-Raventós RM.
Martínez-Huélamo M, et al. Among authors: illan m.
Food Chem. 2015 Apr 15;173:864-72. doi: 10.1016/j.foodchem.2014.09.156. Epub 2014 Oct 18.
Food Chem. 2015.
PMID: 25466100
Clinical Trial.
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