Lamuela-Raventós RM - Search Results

1

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity.

López-Yerena A, Ninot A, Lozano-Castellón J, Escribano-Ferrer E, Romero-Aroca AJ, Belaj A, Vallverdú-Queralt A, Lamuela-Raventós RM. López-Yerena A, et al. Antioxidants (Basel). 2020 Oct 17;9(10):1009. doi: 10.3390/antiox9101009. Antioxidants (Basel). 2020. PMID: 33080812 Free PMC article.

2

Improved characterization of tomato polyphenols using liquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap mass spectrometry and liquid chromatography/electrospray ionization tandem mass spectrometry.

Vallverdú-Queralt A, Jáuregui O, Medina-Remón A, Andrés-Lacueva C, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. Rapid Commun Mass Spectrom. 2010 Oct 30;24(20):2986-92. doi: 10.1002/rcm.4731. Rapid Commun Mass Spectrom. 2010. PMID: 20872631

3

Changes in phenolic content of tomato products during storage.

Vallverdú-Queralt A, Arranz S, Medina-Remón A, Casals-Ribes I, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. J Agric Food Chem. 2011 Sep 14;59(17):9358-65. doi: 10.1021/jf202140j. Epub 2011 Aug 22. J Agric Food Chem. 2011. PMID: 21819081

4

Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li(+) )-MS/MS correlated with their antioxidant capacity.

Vallverdú-Queralt A, Martínez-Huélamo M, Arranz-Martinez S, Miralles E, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. J Sci Food Agric. 2012 Aug 15;92(10):2043-9. doi: 10.1002/jsfa.5598. Epub 2012 Jan 30. J Sci Food Agric. 2012. PMID: 22290499

5

Stability of the phenolic and carotenoid profile of gazpachos during storage.

Vallverdú-Queralt A, Arranz S, Casals-Ribes I, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. J Agric Food Chem. 2012 Feb 29;60(8):1981-8. doi: 10.1021/jf204142j. Epub 2012 Feb 15. J Agric Food Chem. 2012. PMID: 22292529

6

Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments.

Vallverdú-Queralt A, Oms-Oliu G, Odriozola-Serrano I, Lamuela-Raventós RM, Martín-Belloso O, Elez-Martínez P. Vallverdú-Queralt A, et al. Food Chem. 2013 Jan 1;136(1):199-205. doi: 10.1016/j.foodchem.2012.07.108. Epub 2012 Aug 4. Food Chem. 2013. PMID: 23017413

7

Light gazpachos contain higher phytochemical levels than conventional gazpachos.

Vallverdú-Queralt A, Medina-Remón A, Estruch R, Lamuela-Raventós RM. Vallverdú-Queralt A, et al. Food Sci Technol Int. 2013 Aug;19(4):377-85. doi: 10.1177/1082013212455340. Epub 2013 May 31. Food Sci Technol Int. 2013. PMID: 23729418

8

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes.

Vallverdú-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventós RM, Elez-Martínez P, Martín-Belloso O. Vallverdú-Queralt A, et al. Food Chem. 2013 Dec 1;141(3):3131-8. doi: 10.1016/j.foodchem.2013.05.150. Epub 2013 Jun 11. Food Chem. 2013. PMID: 23871069

9

Setup of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce, and tomato juice.

Di Lecce G, Martínez-Huélamo M, Tulipani S, Vallverdú-Queralt A, Lamuela-Raventós RM. Di Lecce G, et al. J Agric Food Chem. 2013 Sep 4;61(35):8373-80. doi: 10.1021/jf401953y. Epub 2013 Aug 21. J Agric Food Chem. 2013. PMID: 23909470

10

Bioactive compounds present in the Mediterranean sofrito.

Vallverdú-Queralt A, de Alvarenga JF, Estruch R, Lamuela-Raventos RM. Vallverdú-Queralt A, et al. Food Chem. 2013 Dec 15;141(4):3365-72. doi: 10.1016/j.foodchem.2013.06.032. Epub 2013 Jun 14. Food Chem. 2013. PMID: 23993494

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