M. D’Arrigo

Antioxidant properties of phenolic compounds occurring in edible mushrooms

Irene Palacios, Miguel Lozano, C. Moro et al. · Food Chemistry · 2011 · 465 citations

Food Chemistry, Medicine, Edible Mushrooms +4

Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

Carlos Moro, Irene Palacios, Miguel Lozano et al. · Food Chemistry · 2011 · 204 citations

Inflammation, Anti-inflammatory, Bioassay-guided Isolation +8

Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column

Maurı́cio A. Rostagno, N. Manchón, M. D’Arrigo et al. · Analytica Chimica Acta · 2010 · 161 citations

Food Chemistry, Polyphenolics, Fused-core Column +10

Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

Lorenzo de la Hoz, M. D’Arrigo · Meat Science · 2004 · 118 citations

Food Chemistry, Nutrition, Biomanufacturing +9

Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods

Maurı́cio A. Rostagno, M. D’Arrigo, J. Alfredo Martínéz et al. · TrAC Trends in Analytical Chemistry · 2010 · 74 citations

Food Chemistry, Food Authentication, Sample Preparation +12