Miguel Rebollo-Hernanz

Alıntı yapanlar

	Hepsi	2020 yılından bugüne
Alıntılar	1792	1548
h-endeksi	23	23
i10-endeksi	34	34

400

200

100

300

201620172018201920202021202220232024202511 34 72 105 176 276 290 337 396 71

Genel erişim

Tümünü görüntüle

32 makale

0 makale*

genel erişime açık olanlar

genel erişime açık olmayanlar

Finansman sağlayan kuruluşun getirdiği zorunluluğa dayalı olarak

Katkıda bulunan yazarlar

Maria A. Martin-CabrejasUniversidad Autónoma de Madriduam.es üzerinde doğrulanmış e-posta adresine sahip
Vanesa BenitezProfesora Universidad Autónoma de Madriduam.es üzerinde doğrulanmış e-posta adresine sahip
Silvia CañasInstituto de Investigación en Ciencias de la Alimentaciónuam.es üzerinde doğrulanmış e-posta adresine sahip
Elvira de MejiaUniversity of Illinoisillinois.edu üzerinde doğrulanmış e-posta adresine sahip
Cheyenne BraojosUniversidad Autónoma de Madriduam.es üzerinde doğrulanmış e-posta adresine sahip
Alicia Gil-Ramírez (0000-0001-5815-8...Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madriduam.es üzerinde doğrulanmış e-posta adresine sahip
Dolores del Castillo (0000-0001-6309-...CSIC, Instituto de Investigación en Ciencias de la Alimentación (CIAL, UAM-CSIC)CSIC.ES üzerinde doğrulanmış e-posta adresine sahip
Taladrid, DiegoResearcher at CIAL, CSIC-UAMcsic.es üzerinde doğrulanmış e-posta adresine sahip
Dueñas Patón MontserratUniversidad de Salamancausal.es üzerinde doğrulanmış e-posta adresine sahip
David Ramiro CortijoUniversidad Autónoma de Madriduam.es üzerinde doğrulanmış e-posta adresine sahip
Begoña BartolomeCSICcsic.es üzerinde doğrulanmış e-posta adresine sahip
Francisco J. MoralesScientific Researcher, Spanish National Research Councilictan.csic.es üzerinde doğrulanmış e-posta adresine sahip
MARTA MESIAS GARCIAUniversidad Complutense de Madrid. Instituto de Ciencia y Tecnología de Alimentos y Nutrición-CSICucm.es üzerinde doğrulanmış e-posta adresine sahip
Gerardo Alvarez-RiveraFoodomics Laboratory. Institute of Food Science Research (CIAL-CSIC)csic.es üzerinde doğrulanmış e-posta adresine sahip
Santiago Ruvira HernandoUniversidad Autónoma de Madridestudiante.uam.es üzerinde doğrulanmış e-posta adresine sahip
Luis MojicaCIATEJ, Food Technology Departmentciatej.mx üzerinde doğrulanmış e-posta adresine sahip
Mark BerhowResearch Chemist, USDA, ARS, NCAUR, Peoria, ILusda.gov üzerinde doğrulanmış e-posta adresine sahip
Rocio Campos-Vega ORCID 0000-00...Universidad Autónoma de Querétarouaq.mx üzerinde doğrulanmış e-posta adresine sahip
Marcela Gaytán-MartínezPosgrado en Ciencia y Tecnología de Alimentos. Facultad de Química Universidad Autónoma de Querétarouaq.mx üzerinde doğrulanmış e-posta adresine sahip
Jan NovakofskiAssociate Vice Chancellor for Research, University of Illinoisillinois.edu üzerinde doğrulanmış e-posta adresine sahip

Takip et

Miguel Rebollo-Hernanz

Diğer adlarORCID: 0000-0003-1034-1290

Instituto de Investigación en Ciencias de la Alimentación (ROR 04dgb8y52), UAM, Madrid, SPAIN

uam.es üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa

Food Chemistry Functional Foods Phytochemicals Food and Health Bioactive Compounds


Başlık Alıntılara göre sırala Yıla göre sırala Başlığa göre sırala	Alıntı yapanlar Alıntı yapanlar	Yıl
Use of spent coffee grounds as food ingredient in bakery products N Martinez-Saez, AT García, ID Pérez, M Rebollo-Hernanz, M Mesías, ... Food Chemistry 216, 114-122, 2017	243	2017
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization V Benitez, M Rebollo-Hernanz, S Hernanz, S Chantres, Y Aguilera, ... Food Research International 122, 105-113, 2019	158	2019
Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT … M Rebollo-Hernanz, Q Zhang, Y Aguilera, MA Martín-Cabrejas, ... Food and Chemical Toxicology, 110672, 2019	109	2019
Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage Y Aguilera, L Mojica, M Rebollo-Hernanz, M Berhow, EG De Mejía, ... Food chemistry 212, 561-570, 2016	98	2016
In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds K Vázquez-Sánchez, N Martinez-Saez, M Rebollo-Hernanz, ... Food Chemistry 261, 253–259, 2018	94	2018
Extraction of phenolic compounds from cocoa shell: modeling using response surface methodology and artificial neural networks M Rebollo-Hernanz, S Cañas, D Taladrid, Á Segovia, B Bartolomé, ... Separation and Purification Technology, 118779, 2021	86	2021
Impact of melatonin enrichment during germination of legumes on bioactive compounds and antioxidant activity Y Aguilera, T Herrera, R Liébana, M Rebollo-Hernanz, ... Journal of Agricultural and Food Chemistry 63 (36), 7967-7974, 2015	73	2015
Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus … Y Aguilera, R Liébana, T Herrera, M Rebollo-Hernanz, ... Journal of agricultural and food chemistry 62 (44), 10736-10743, 2014	72	2014
Teas and herbal infusions as sources of melatonin and other bioactive non-nutrient components T Herrera, Y Aguilera, M Rebollo-Hernanz, E Bravo, V Benítez, ... LWT - Food Science and Technology 89, 65-73, 2018	67	2018
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds M Rebollo-Hernanz, S Cañas, D Taladrid, V Benitez, B Bartolomé, ... Foods 10 (3), 653, 2021	65	2021
Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro M Rebollo-Hernanz, Q Zhang, Y Aguilera, MA Martín-Cabrejas, ... Antioxidants 8 (8), 279, 2019	64	2019
Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis Y Aguilera, M Rebollo-Hernanz, S Cañas, D Taladrid, ... Food & Function, 2019	53	2019
Intake of bean sprouts influences melatonin and antioxidant capacity biomarker levels in rats Y Aguilera, M Rebollo-Hernanz, T Herrera, LT Cayuelas, ... Food & function 7 (3), 1438-1445, 2016	49	2016
Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro M Rebollo‐Hernanz, Q Zhang, Y Aguilera, MA Martín‐Cabrejas, ... Molecular Nutrition & Food Research 63 (10), 1801413, 2019	45	2019
Caffeine, but not other phytochemicals, in mate tea (Ilex paraguariensis St. Hilaire) attenuates high-fat-high-sucrose-diet-driven lipogenesis and body fat accumulation FJ Zapata, M Rebollo-Hernanz, JE Novakofski, MT Nakamura, ... Journal of Functional Foods 64, 103646, 2020	43	2020
Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats M Rebollo-Hernanz, Y Aguilera, T Herrera, LT Cayuelas, M Dueñas, ... Foods 9 (9), 330, 2020	42	2020
Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix V Benitez, M Rebollo-Hernanz, Y Aguilera, S Bejerano, S Cañas, ... Food & Function, 2021	39	2021
Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action M Rebollo-Hernanz, B Fernández-Gómez, M Herrero, Y Aguilera, ... Foods 8 (10), 438, 2019	33	2019
Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties Y Aguilera, I Pastrana, M Rebollo-Hernanz, V Benitez, G Álvarez-Rivera, ... Food & function 12 (14), 6309-6322, 2021	31	2021
Phytochemicals from the Cocoa Shell Modulate Mitochondrial Function, Lipid and Glucose Metabolism in Hepatocytes via Activation of FGF21/ERK, AKT, and mTOR Pathways M Rebollo-Hernanz, Y Aguilera, MA Martin-Cabrejas, ... Antioxidants 11 (1), 136, 2022	28	2022

Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.

Makaleler 1–20

Yıllık alıntı sayısı

Mükerrer alıntılar

Birleştirilmiş alıntılar

Katkıda bulunan yazar ekleKatkıda bulunan yazarlar

Takip et

Alıntı yapanlar

Katkıda bulunan yazarlar