María‐Soledad Fernández‐Pachón

Author

Also Known As

Fernández-Pachón, M FERNANDEZPACHON, M S Fernández-Pachón, M. S. Fernández-Pachón, M. S. Fernández‐Pachón, M. Soledad Fernández-Pachón, M.S Fernández-Pachón, M.S. Fernández-Pachón, M.ª S. Fernández-Pachón, Maria Soledad Fernandez‐Pachón

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Universidad Pablo de Olavide Universidad de Sevilla Instituto de la Grasa Centro de Investigación Biomédica en Red Diabetes y Enfermedades Metabólicas Asociadas Universidad Autónoma de Chile

About

María‐Soledad Fernández‐Pachón is an author at Universidad Pablo de Olavide specializing in health sciences, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	18	1.4K
2	Medicine	14	14	1.8K
3	Biochemistry	10	10	408
4	Engineering	2	2	68
5	Public Health	2	2	44

María‐Soledad Fernández‐Pachón

Publications

2.8K

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
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
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
Influence of enological practices on the antioxidant activity of wines Débora Villaño, María‐Soledad Fernández‐Pachón, Ana M. Troncoso Food Chemistry Food ChemistryWine PerceptionAntioxidant ActivityPhytochemistryPolyphenolics	2005	134
The antioxidant activity of wines determined by the ABTS+ method: influence of sample dilution and time Débora Villaño, María‐Soledad Fernández‐Pachón, Ana M. Troncoso, Talanta Food ChemistryAbts+ MethodSample DilutionFood AnalysisWine Perception	2004	119
Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents Blanca Escudero‐López, Isabel Cerrillo, Griselda Herrero-Martín, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientPolyphenolicsOxidative StressFood Chemistry	2013	110
Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity María‐Soledad Fernández‐Pachón, Débora Villaño, Ana M. Troncoso, Analytica Chimica Acta Food ChemistryPolyphenolicsTable White WinesFood AnalysisWine Perception	2005	105
Alcoholic fermentation induces melatonin synthesis in orange juice María‐Soledad Fernández‐Pachón, Sónia Medina, Griselda Herrero-Martín, Journal of Pineal Research RipeningPolyphenolicsFood ChemistryAlcoholic FermentationBiosynthesis	2013	67
Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine Intake María‐Soledad Fernández‐Pachón, Genoveva Berná, Eduardo Otaolaurruchi, Journal of Agricultural and Food Chemistry Lipid PeroxidationRedox BiologyAntioxidant Endogenous EnzymesPolyphenolicsOxidative Stress	2009	61

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