Karina de la Torre‐Carbot

Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

María‐Isabel Covas, Karina de la Torre‐Carbot, Magí Farré-Albaladejo et al. · Free Radical Biology and Medicine · 2005 · 283 citations

Food Chemistry, Health Sciences, Biochemistry +9

Characterization and Quantification of Phenolic Compounds in Olive Oils by Solid-Phase Extraction, HPLC-DAD, and HPLC-MS/MS

Karina de la Torre‐Carbot, Olga Jáuregui, E Gimeno et al. · Journal of Agricultural and Food Chemistry · 2005 · 179 citations

Food Chemistry, Phenolic Compounds, Olive Oils +15

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 et al. · Food Chemistry · 2014 · 135 citations

Food Chemistry, Polyphenolics, Medicine +13

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 et al. · Journal of Nutrition · 2010 · 135 citations

Metabolic Syndrome, Less Oxidation, Plasma Ldl +7

Bean seeds: leading nutraceutical source for human health

Silvia Esperanza Suárez-Martínez, Roberto Augusto Ferriz‐Martínez, Rocío Campos-Vega et al. · CyTA - Journal of Food · 2015 · 114 citations · Full text

Nutrition, Human Consumption, Nutraceutical Ingredient +17