Carmen Martínez‐Graciá

Use of herbs and spices for food preservation: advantages and limitations

Carmen Martínez‐Graciá, Carlos A. González‐Bermúdez, Ana María Cabellero-Valcárcel et al. · Current Opinion in Food Science · 2015 · 135 citations

Food Chemistry, Gastronomy, Herbal Medicine +9

Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

María Dolores Ayala, Isaac Abdel, Marina Santaella et al. · LWT · 2009 · 122 citations

Mechanobiology, Biology, Gross Anatomy +12

Bioactive compounds, folates and antioxidant properties of tomatoes (<i>Lycopersicum esculentum</i>) during vine ripening

María Jesús Periago, Javier García‐Alonso, Karin Jacob et al. · International Journal of Food Sciences and Nutrition · 2009 · 101 citations

Optimisation of in vitro measurement of available iron from different fortificants in citric fruit juices

Juan Francisco Haro‐Vicente, Carmen Martínez‐Graciá, Gaspar Ros · Food Chemistry · 2005 · 90 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +8

Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model

Carmen Frontela‐Saseta, Maria Laura Scarino, Simonetta Ferruzza et al. · World Journal of Gastroenterology · 2009 · 90 citations · Full text