José M. Igartuburu

Chemical investigation of the structural basis of the emulsifying activity of gum arabic

Madhav P. Yadav, José M. Igartuburu, Youchun Yan et al. · Food Hydrocolloids · 2006 · 138 citations

Food Chemistry, Microemulsion, Structural Basis +3

Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

Yolanda Carmona-Jiménez, M. Valme García-Moreno, José M. Igartuburu et al. · Food Chemistry · 2014 · 130 citations · Full text

Food Chemistry, Dpph Assay, Medicine +9

Lipid Composition of Lees from Sherry Wine

Maria Ester Gómez, José M. Igartuburu, Enrique Pando et al. · Journal of Agricultural and Food Chemistry · 2004 · 53 citations

Food Chemistry, Nutrition, Lipid Analysis +8

1D- and 2D-NMR spectroscopy studies of the polysaccharide gum from Spondias purpurea var. lutea

Omaira Gutiérrez de G, Maritza Martı́nez, Lilian Sanabria et al. · Food Hydrocolloids · 2004 · 42 citations

Spondias Purpurea Var, Natural Polymer, Biochemistry +6

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Yolanda Carmona-Jiménez, José M. Igartuburu, Dominico A. Guillén-Sánchez et al. · Molecules · 2022 · 38 citations · Full text