E Rojas-Hidalgo

Carotenoid composition in raw and cooked Spanish vegetables

Fernando Granado, Begoña Olmedilla‐Alonso, I. Blanco et al. · Journal of Agricultural and Food Chemistry · 1992 · 230 citations

Agriculture, Food Science, Nutritional Sciences +12

Seasonal and sex-related variations in six serum carotenoids, retinol, and α-tocopherol

Fernando Granado, I. Blanco, E Rojas-Hidalgo · American Journal of Clinical Nutrition · 1994 · 154 citations

Life Sciences, Biochemistry, Nutritional Sciences +11

Reference values for retinol, tocopherol, and main carotenoids in serum of control and insulin-dependent diabetic Spanish subjects

Begoña Olmedilla‐Alonso, Fernando Granado, Enrique Gil-Martinez et al. · Clinical Chemistry · 1997 · 145 citations · Full text

Medicine, Endocrinology, Nutritional Sciences +11

Major fruit and vegetable contributors to the main serum carotenoids in the Spanish diet.

Fernando Granado, I. Blanco, E Rojas-Hidalgo · PubMed · 1996 · 91 citations

Agriculture, Nutrition, Nutritional Sciences +10

Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables

JOSEFA HERRANZ, Concepción Vidal-Valverde, E Rojas-Hidalgo · Journal of Food Science · 1983 · 50 citations

Agriculture, Biochemistry, Food Science +10