Ana María Muñoz

Purple Corn ( <i>Zea mays</i> L.) Phenolic Compounds Profile and Its Assessment as an Agent Against Oxidative Stress in Isolated Mouse Organs

Fernando Ramos-Escudero, Ana María Muñoz, Carlos Alvarado-Ortíz et al. · Journal of Medicinal Food · 2011 · 179 citations · Full text

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

Julia Martín Bueno, Fernando Ramos-Escudero, Purificación Sáez-Plaza et al. · Critical Reviews in Analytical Chemistry · 2012 · 97 citations

Nutrition, Nutraceutical Ingredient, Secondary Metabolites +18

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior et al. · LWT · 2021 · 56 citations

Food Chemistry, Food Bioactive Compound, Fatty Acids +5

Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols

Fernando Ramos-Escudero, Ana María Muñoz, Mónica Ramos Escudero et al. · Journal of Food Science and Technology · 2019 · 51 citations · Full text

Food Chemistry, Lipid Analysis, Fatty Acids +2

Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation

Fernando Ramos-Escudero, M. T. Morales, Mónica Ramos Escudero et al. · Food Research International · 2020 · 39 citations

Food Chemistry, Volatile Compounds, Chemical Composition +3