| A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay A Vallverdú-Queralt, J Regueiro, M Martínez-Huélamo, JFR Alvarenga, ... Food chemistry 154, 299-307, 2014 | 481 | 2014 |
| Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil J Lozano-Castellón, A López-Yerena, JF Rinaldi de Alvarenga, ... Critical reviews in food science and nutrition 60 (15), 2532-2548, 2020 | 131 | 2020 |
| Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg A Vallverdú-Queralt, J Regueiro, JFR Alvarenga, M Martinez-Huelamo, ... Food Science and Technology 35, 189-195, 2015 | 113 | 2015 |
| Bioactive compounds present in the Mediterranean sofrito A Vallverdú-Queralt, JFR de Alvarenga, R Estruch, ... Food chemistry 141 (4), 3365-3372, 2013 | 81 | 2013 |
| Home cooking and phenolics: Effect of thermal treatment and addition of extra virgin olive oil on the phenolic profile of tomato sauces A Vallverdu-Queralt, J Regueiro, JF Rinaldi de Alvarenga, X Torrado, ... Journal of Agricultural and Food Chemistry 62 (14), 3314-3320, 2014 | 66 | 2014 |
| Carotenoid profile of tomato sauces: Effect of cooking time and content of extra virgin olive oil A Vallverdú-Queralt, J Regueiro, JF Rinaldi de Alvarenga, X Torrado, ... International Journal of Molecular Sciences 16 (5), 9588-9599, 2015 | 63 | 2015 |
| Home cooking and ingredient synergism improve lycopene isomer production in Sofrito JFR de Alvarenga, C Tran, S Hurtado-Barroso, M Martinez-Huélamo, ... Food Research International 99, 851-861, 2017 | 62 | 2017 |
| Using extra virgin olive oil to cook vegetables enhances polyphenol and carotenoid extractability: a study applying the sofrito technique JF Rinaldi de Alvarenga, P Quifer-Rada, F Francetto Juliano, ... Molecules 24 (8), 1555, 2019 | 59 | 2019 |
| Design, synthesis and multitarget biological profiling of second-generation anti-Alzheimer rhein–huprine hybrids FJ Pérez-Areales, N Betari, A Viayna, C Pont, A Espargaro, M Bartolini, ... Future Medicinal Chemistry 9 (10), 965-981, 2017 | 55 | 2017 |
| Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation J Lozano-Castellon, JFR de Alvarenga, A Vallverdu-Queralt, ... Trends in Food Science & Technology 123, 28-36, 2022 | 45 | 2022 |
| Domestic sautéing with EVOO: Change in the phenolic profile J Lozano-Castellón, A Vallverdú-Queralt, JF Rinaldi de Alvarenga, M Illán, ... Antioxidants 9 (1), 77, 2020 | 40 | 2020 |
| Monoterpenes: current knowledge on food source, metabolism, and health effects JFR de Alvarenga, B Genaro, BL Costa, E Purgatto, C Manach, ... Critical Reviews in Food Science and Nutrition 63 (10), 1352-1389, 2023 | 39 | 2023 |
| Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce JF Rinaldi de Alvarenga, P Quifer‐Rada, V Westrin, S Hurtado‐Barroso, ... Journal of the Science of Food and Agriculture 99 (14), 6535-6545, 2019 | 27 | 2019 |
| Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of Pera Rio orange juice B Júnior, JFR Alvarenga, A Rosenthal, MCM Silva | 26 | 2015 |
| Factors driving the inter-individual variability in the metabolism and bioavailability of (poly) phenolic metabolites: A systematic review of human studies C Favari, JFR de Alvarenga, L Sánchez-Martínez, N Tosi, C Mignogna, ... Redox Biology, 103095, 2024 | 25 | 2024 |
| Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men S Hurtado-Barroso, M Martínez-Huélamo, JF Rinaldi de Alvarenga, ... Nutrients 11 (4), 851, 2019 | 25 | 2019 |
| Changing to a low-polyphenol diet alters vascular biomarkers in healthy men after only two weeks S Hurtado-Barroso, P Quifer-Rada, JF Rinaldi de Alvarenga, ... Nutrients 10 (11), 1766, 2018 | 24 | 2018 |
| Polyphenol analysis using high‐resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes FF Juliano, JFR Alvarenga, RM Lamuela‐Raventos, AP Massarioli, ... Journal of the Science of Food and Agriculture 100 (2), 721-731, 2020 | 20 | 2020 |
| Mediterranean tomato‐based sofrito protects against vascular alterations in obese Zucker rats by preserving NO bioavailability R Rodriguez‐Rodriguez, F Jiménez‐Altayó, L Alsina, Y Onetti, ... Molecular Nutrition & Food Research 61 (9), 1601010, 2017 | 20 | 2017 |
| High fruit and vegetable consumption and moderate fat intake are associated with higher carotenoid concentration in human plasma M Marhuenda-Muñoz, JF Rinaldi de Alvarenga, Á Hernáez, ... Antioxidants 10 (3), 473, 2021 | 8 | 2021 |
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