H. López-García de la Serrana

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Jessica del Pilar Ramírez-Anaya, Cristina Samaniego‐Sánchez, Ma. Claudia Castañeda-Saucedo et al. · Food Chemistry · 2015 · 133 citations

Agriculture, Food Science, Nutritional Sciences +14

Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

María‐Jesús Oliveras‐López, Genoveva Berná, Enrique Jurado‐Ruiz et al. · Journal of Functional Foods · 2014 · 95 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans

María‐Jesús Oliveras‐López, José Joaquín Muros, Marina Villalón Mir et al. · Archives of Gerontology and Geriatrics · 2013 · 90 citations

Agriculture, Nutrition, Nutritional Sciences +15

Determination of selenium in cereals, legumes and dry fruits from southeastern Spain for calculation of daily dietary intake

Juana P. Díaz-Alarcón, Miguel Navarro‐Alarcón, H. López-García de la Serrana et al. · The Science of The Total Environment · 1996 · 58 citations

Agriculture, Nutrition, Nutritional Sciences +16

Determination of Selenium in Meat Products by Hydride Generation Atomic Absorption SpectrometrySelenium Levels in Meat, Organ Meats, and Sausages in Spain

Juana P. Díaz-Alarcón, Miguel Navarro‐Alarcón, H. López-García de la Serrana · Journal of Agricultural and Food Chemistry · 1996 · 52 citations

Agriculture, Food Science, Nutritional Sciences +11