Rosa Lebrón‐Aguilar

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Fernando Sánchez‐Patán, Carolina Cueva, Marı́a Monagas et al. · Journal of Agricultural and Food Chemistry · 2012 · 175 citations

Dysbiosis, Human Gut Microbiota, Polyphenolics +22

Almond (<i>Prunus dulcis</i> (Mill.) D.A. Webb) Skins as a Potential Source of Bioactive Polyphenols

Marı́a Monagas, Ignacio Garrido, Rosa Lebrón‐Aguilar et al. · Journal of Agricultural and Food Chemistry · 2007 · 171 citations

Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Marı́a Monagas, Ignacio Garrido, Rosa Lebrón‐Aguilar et al. · Journal of Agricultural and Food Chemistry · 2009 · 128 citations

Food Chemistry, Nutrition, Roasted Peanut +14

Hydrophilic interaction liquid chromatography coupled to mass spectrometry for the characterization of prebiotic galactooligosaccharides

Oswaldo Hernández‐Hernández, I. Calvillo, Rosa Lebrón‐Aguilar et al. · Journal of Chromatography A · 2011 · 64 citations

Biochemistry, Natural Sciences, Bioanalysis +11

The hold-up time in gas chromatography II. Validation of the estimation based on the concept of a zero carbon atoms alkane

Jesús López, Rosa Lebrón‐Aguilar, JoséAntonio García-Domínguez · Journal of Chromatography A · 1997 · 54 citations

Gas Chromatography Ii, Engineering, Chemical Measurement +11