Luis García‐Diz

Analysis of resistant starch: a method for foods and food products

Isabel Goñi, Luis García‐Diz, E. Mañas et al. · Food Chemistry · 1996 · 733 citations

Food Chemistry, Nutrition, Food Analysis +5

Influence of Cooking Methods on Antioxidant Activity of Vegetables

Antonia M. Jiménez‐Monreal, Luis García‐Diz, Magdalena Martínez‐Tomé et al. · Journal of Food Science · 2009 · 291 citations

Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

Jara Pérez‐Jiménez, José C. E. Serrano, María Tabernero et al. · Nutrition · 2008 · 221 citations

Nutrition, Hypertension, Cardiovascular Epidemiology +9

Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in Humans

Jara Pérez‐Jiménez, José C. E. Serrano, María Tabernero et al. · Plant Foods for Human Nutrition · 2009 · 159 citations

Dietary Fiber, Nutrition, Medicine +9

Increasing the Applications of <i>Crocus sativus</i> Flowers as Natural Antioxidants

Jéssica Serrano‐Díaz, Ana M. Sánchez, Luana Maggi et al. · Journal of Food Science · 2012 · 110 citations