M. Carmen García-Parrilla

Author

Also Known As

C. Garcia-Parrilla, García-Parrilla, M C Parrilla, M GARCIAPARRILLA, M Garcia-Parrilla, M. C. Garcia-Parrilla, M. C. García Parrilla, M. C. García-Parrilla, M. C. García‐Parrilla, M. Carmen Garcia-Parrilla

137

Publications

8.2K

Citations

H-Index

106

Concepts

All Affiliations

Universidad de Sevilla Andalusian Institute of Agricultural and Fisheries Research and Training Unité mixte de recherche Œnologie Université de Bordeaux Universidad Pablo de Olavide

About

M. Carmen García-Parrilla is an author at Universidad de Sevilla specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	38	3K
2	Health Sciences	24	33	2.7K
3	Engineering	12	12	366
4	Natural Sciences	5	5	175
5	Public Health	1	1	632

M. Carmen García-Parrilla

Publications

6.4K

Citations

H-Index

Page 1

	Year	Citations
Radical scavenging ability of polyphenolic compounds towards DPPH free radical Débora Villaño, María‐Soledad Fernández‐Pachón, Marı́a Luisa Moyá, Talanta Radical EmissionMedicineRadical (Chemistry)Organic ChemistryChemistry	2006	897
Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes Raquel M. Callejón, M. Isabel Rodríguez-Naranjo, Cristina Úbeda, Foodborne Pathogens and Disease Food ContaminationPlant PathologyUnited StatesFood ContaminantsFood Control	2015	632
Antioxidant activity of wines and relation with their polyphenolic composition María‐Soledad Fernández‐Pachón, Débora Villaño, M. Carmen García-Parrilla, Analytica Chimica Acta Food ChemistryFood Bioactive CompoundWine PerceptionAntioxidant ActivityPhytochemistry	2004	274
Wine vinegar: technology, authenticity and quality evaluation Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Trends in Food Science & Technology Food ChemistryQuality AssuranceWine VinegarFood QualityFood Authenticity	2002	233
Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro Débora Villaño, María‐Soledad Fernández‐Pachón, Ana M. Troncoso, Analytica Chimica Acta Food ChemistryWine Phenolic CompoundsMedicineWine PerceptionAntioxidant Activity	2005	213
Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives Tatiana Mezadri, Débora Villaño, María‐Soledad Fernández‐Pachón, Journal of Food Composition and Analysis Food ChemistryFood Bioactive CompoundMedicineAntioxidant ActivityBioactive Compounds	2008	199
Different radical scavenging tests in virgin olive oil and their relation to the total phenol content C. Samaniego Sánchez, Ana M. Troncoso, M. Carmen García-Parrilla, Analytica Chimica Acta Food ChemistryPolyphenolicsBiochemistryMedicineVirgin Olive Oil	2007	189
Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa) Melanie Stürtz, Ana B. Cerezo, Emma Cantos‐Villar, Food Chemistry Food ChemistryBotanyFragaria AnanassaDifferent VarietiesMelatonin Content	2011	156
Melatonin is synthesised by yeast during alcoholic fermentation in wines M. Isabel Rodriguez-Naranjo, Ángel Gil‐Izquierdo, Ana M. Troncoso, Food Chemistry Alcoholic FermentationBiosynthesisFood FermentationBiochemistryWine Tasting	2010	131
Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry Ana B. Cerezo, Elyana Cuevas, Peter Winterhalter, Food Chemistry Food ChemistryCamarosa StrawberryBiochemistryAnthocyanin CompoundsAntioxidant Activity	2010	127

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