Jorge Luis Chávez‐Servín

Author

Also Known As

Chávez-Servín Jorge Luis, J CHAVEZSERVIN, J. L. Chávez-Servín, J.L. Chávez-Servín, Jorge Chávez-Servín, Jorge L Chávez-Servı́n, Jorge L. Chavez-Servin, Jorge L. Chávez-Servín, Jorge Luis CHÁVEZ-SERVÍN, Jorge Luis Chávez Servín

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universitat de Barcelona Autonomous University of Queretaro Ordesa (Spain)Tecnológico de Monterrey Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition

About

Jorge Luis Chávez‐Servín is an author at Universitat de Barcelona specializing in medicine, food chemistry, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	716
2	Health Sciences	7	7	603
3	Public Health	3	3	98
4	Engineering	1	1	170
5	Natural Sciences	1	1	102

Jorge Luis Chávez‐Servín

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Analysis of mono- and disaccharides in milk-based formulae by high-performance liquid chromatography with refractive index detection Jorge Luis Chávez‐Servín, Ana I. Castellote, M. Carmen López‐Sabater Journal of Chromatography A Food ChemistryMilk-based FormulaeEngineeringFood AnalysisBioanalysis	2004	170
Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin–Ciocalteu method Cecilia Velázquez Vázquez, María Guadalupe Villa Rojas, Carolina Alvarez Ramírez, Food Chemistry Food ChemistryPolyphenolicsMedicineFood AnalysisBioanalysis	2014	135
Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL , Karina de la Torre‐Carbot, Jorge Luis Chávez‐Servín, Olga Jáuregui, Journal of Nutrition Metabolic SyndromeLess OxidationPlasma LdlHyperlipidemiaLipoprotein Metabolism	2010	135
Oxidation stability of the lipid fraction in milk powder formulas M. Romeu-Nadal, Jorge Luis Chávez‐Servín, Ana I. Castellote, Food Chemistry Food ChemistryLipid AnalysisBiochemistryNatural SciencesFood Analysis	2005	102
Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography Jorge Luis Chávez‐Servín, Ana I. Castellote, M. Carmen López‐Sabater Journal of Chromatography A Food ChemistryFree Furfural CompoundsMilk-based FormulaeSupercritical Fluid ChromatographyFood Analysis	2005	77
Presence of virgin olive oil phenolic metabolites in human low density lipoprotein fraction: Determination by high-performance liquid chromatography–electrospray ionization tandem mass spectrometry Karina de la Torre‐Carbot, Jorge Luis Chávez‐Servín, Olga Jáuregui, Analytica Chimica Acta Food ChemistryLipid AnalysisPolyphenolicsBiochemistryMedicine	2006	75
Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese Jorge Luis Chávez‐Servín, Héctor Mario Andrade-Montemayor, Cecilia Velázquez Vázquez, Small Ruminant Research Phenolic CompoundsNutritionFeed UtilizationAnimal NutritionFood Analysis	2018	73
Simultaneous analysis of Vitamins A and E in infant milk-based formulae by normal-phase high-performance liquid chromatography–diode array detection using a short narrow-bore column Jorge Luis Chávez‐Servín, Ana I. Castellote, M. Carmen López‐Sabater Journal of Chromatography A NutritionGas ChromatographyFood AnalysisBioanalysisInfant Nutrition	2006	61
Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet Jorge Luis Chávez‐Servín, Karina de la Torre‐Carbot, Teresa García-Gasca, Food Chemistry Food ChemistryFood AnalysisInfant NutritionPotential Furfural CompoundsFood Engineering	2014	58
Analysis of vitamins A, E and C, iron and selenium contents in infant milk-based powdered formula during full shelf-life Jorge Luis Chávez‐Servín, Ana I. Castellote, M. Rivero, Food Chemistry Food ChemistryNutritionNutrient BioavailabilityNutritional RequirementSelenium Deficiency	2007	44

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