José Ángel Rufián‐Henares

Author

Also Known As

J A Rufián‐Henares, J RUFIANHENARES, J. A. Rufian-Henares, J. A. Rufián-Henares, J.A. Rufián-Henares, JOSÉ A. RUFIÁN‐HENARES, Jose A. Rufian-Henares, Jose Angel Rufian-Henares, Jose Angel Rufián-Henares, Jose Ángel Rufián-Henares

252

Publications

7.7K

Citations

H-Index

114

Concepts

All Affiliations

Universidad de Granada Instituto de Investigación Biosanitaria de Granada Consejo Superior de Investigaciones Científicas Estación Experimental del Zaidín Unidades Centrales Científico-Técnicas

JÁ

About

José Ángel Rufián‐Henares is an author at Universidad de Granada specializing in food chemistry, medicine, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	27	36	2.4K
2	Health Sciences	22	31	1.8K
3	Engineering	15	16	812
4	Public Health	12	12	546
5	Natural Sciences	7	7	225

José Ángel Rufián‐Henares

114

Publications

6.7K

Citations

H-Index

Page 1

	Year	Citations
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods Cristina Delgado‐Andrade, José Ángel Rufián‐Henares, Francisco J. Morales Journal of Agricultural and Food Chemistry	2005	332
Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities José Ángel Rufián‐Henares, Francisco J. Morales Food Research International Vitro AntioxidantFunctional PropertiesBiochemistryMedicinePhytochemical	2007	289
An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality Sergio Pérez-Burillo, Silvia Molino, Beatriz Navajas-Porras, Nature Protocols ProbioticDysbiosisFood FermentationIn Vitro FermentationMedicine	2021	262
Antimicrobial Activity of Coffee Melanoidins—A Study of Their Metal-Chelating Properties José Ángel Rufián‐Henares Journal of Agricultural and Food Chemistry	2009	235
Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties Ana Jiménez-Zamora, Silvia Pastoriza, José Ángel Rufián‐Henares LWT Food ChemistryCoffee By-productsFood Bioactive CompoundPolyphenolics	2014	217
Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals José Ángel Rufián‐Henares, Cristina Delgado‐Andrade Food Research International Food ChemistryNutritionDigestive ProcessMaillard Reaction IndexesFood Analysis	2009	142
Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties Sergio Pérez-Burillo, R. Giménez, José Ángel Rufián‐Henares, Food Chemistry Food ChemistryWhite TeaFood Bioactive CompoundBrewing TimeFood Analysis	2017	139
Contribution of melanoidins to the antioxidant capacity of the Spanish diet Silvia Pastoriza, José Ángel Rufián‐Henares Food Chemistry Food ChemistryNutritionMedicinePhysiologySpanish Diet	2014	136
Bioactivity of food melanoidins is mediated by gut microbiota Sergio Pérez-Burillo, Sumudu Rajakaruna, Silvia Pastoriza, Food Chemistry	2020	132
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions José Ángel Rufián‐Henares, Francisco J. Morales Journal of Agricultural and Food Chemistry Food ChemistryGastrointestinal DigestionPolyphenolicsShelf LifeFood Bioactive Compound	2007	130

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