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Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces.
J Agric Food Chem. 2014 Apr 9;62(14):3314-3320. doi: 10.1021/jf500416n. Epub 2014 Mar 27.
J Agric Food Chem. 2014.
PMID: 24650040
Validation of a new LC-MS/MS method for the detection and quantification of phenolic metabolites from tomato sauce in biological samples.
Martínez-Huélamo M, Tulipani S, Torrado X, Estruch R, Lamuela-Raventós RM.
Martínez-Huélamo M, et al. Among authors: torrado x.
J Agric Food Chem. 2012 May 9;60(18):4542-9. doi: 10.1021/jf205266h. Epub 2012 Apr 30.
J Agric Food Chem. 2012.
PMID: 22515380
Clinical Trial.
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Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.
Vallverdú-Queralt A, Regueiro J, de Alvarenga JF, Torrado X, Lamuela-Raventos RM.
Vallverdú-Queralt A, et al. Among authors: torrado x.
Int J Mol Sci. 2015 Apr 28;16(5):9588-99. doi: 10.3390/ijms16059588.
Int J Mol Sci. 2015.
PMID: 25927580
Free PMC article.
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Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples.
Martínez-Huélamo M, Tulipani S, Jáuregui O, Valderas-Martinez P, Vallverdú-Queralt A, Estruch R, Torrado X, Lamuela-Raventós RM.
Martínez-Huélamo M, et al. Among authors: torrado x.
Molecules. 2015 Nov 16;20(11):20409-25. doi: 10.3390/molecules201119702.
Molecules. 2015.
PMID: 26580589
Free PMC article.
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Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial.
Valderas-Martinez P, Chiva-Blanch G, Casas R, Arranz S, Martínez-Huélamo M, Urpi-Sarda M, Torrado X, Corella D, Lamuela-Raventós RM, Estruch R.
Valderas-Martinez P, et al. Among authors: torrado x.
Nutrients. 2016 Mar 16;8(3):170. doi: 10.3390/nu8030170.
Nutrients. 2016.
PMID: 26999197
Free PMC article.
Clinical Trial.
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