Magdalena Martínez‐Tomé

Author

Also Known As

M MARTINEZTOME, M. Martínez Tomé, M. Martínez Tomé, M. Martínez-Tomé, M. Martínez‐Tomé, Magdalena Martinez-Tome;, Magdalena Martinez-Tomé, Magdalena MartÍNez-TomÉ, Magdalena Martínez Tomé, Magdalena Martínez-Tomé

Publications

3.2K

Citations

H-Index

Concepts

All Affiliations

Universidad de Murcia Instituto de Salud Carlos III University of Castilla-La Mancha Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition Universidad Complutense de Madrid

About

Magdalena Martínez‐Tomé is an author at Universidad de Murcia specializing in food chemistry, nutrition, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	325
2	Medicine	7	7	652
3	Engineering	1	1	57
4	Public Health	1	1	45
5	Allergy	1	1	47

Magdalena Martínez‐Tomé

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Influence of Cooking Methods on Antioxidant Activity of Vegetables Antonia M. Jiménez‐Monreal, Luis García‐Diz, Magdalena Martínez‐Tomé, Journal of Food Science	2009	291
Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives Magdalena Martínez‐Tomé, Antonia M. Jiménez, Silverio Ruggieri, Journal of Food Protection Food ChemistryFood Bioactive CompoundMediterranean Spices ComparedFood AnalysisPhytochemical	2001	249
Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure M Antonia Murcia, Isabel Egea, F. Romojaro, Journal of Agricultural and Food Chemistry Food ChemistryNutritionDessert SpicesFood Bioactive CompoundPropyl Gallate	2004	232
Antioxidant Activity of Edible Fungi (Truffles and Mushrooms): Losses during Industrial Processing M Antonia Murcia, Magdalena Martínez‐Tomé, Antonia M. Jiménez, Journal of Food Protection Food ChemistryIndustrial MycologyIndustrial ProcessingFood MycologyAntioxidant Activity	2002	161
Evaluation of Antioxidant Capacity of Cereal Brans Magdalena Martínez‐Tomé, M Antonia Murcia, Natale G. Frega, Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood Bioactive CompoundMedicineFood Analysis	2004	143
Antioxidant capacity of coffees of several origins brewed following three different procedures Pilar Parras, Magdalena Martínez‐Tomé, Antonia M. Jiménez, Food Chemistry Food ChemistrySeveral OriginsDifferent ProceduresAntioxidant CapacityPolyphenolics	2006	140
Effect of dietary supplementation of probiotics and palm fruits extracts on the antioxidant enzyme gene expression in the mucosae of gilthead seabream (Sparus aurata L.) María Ángeles Esteban, Héctor Cordero, Magdalena Martínez‐Tomé, Fish & Shellfish Immunology NutritionFood FunctionGilthead SeabreamMedicinePhysiology	2014	119
Evaluation of the Antioxidant Properties of Mediterranean and Tropical Fruits Compared with Common Food Additives M Antonia Murcia, Antonia M. Jiménez, Magdalena Martínez‐Tomé Journal of Food Protection Food ChemistryNutritionFood Bioactive CompoundAntioxidant PropertiesTropical Fruits Compared	2001	119
Increasing the Applications of <i>Crocus sativus</i> Flowers as Natural Antioxidants Jéssica Serrano‐Díaz, Ana M. Sánchez, Luana Maggi, Journal of Food Science	2012	110
Antioxidant Activity of Resveratrol Compared with Common Food Additives M Antonia Murcia, Magdalena Martínez‐Tomé Journal of Food Protection	2001	107

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