Pilar Parras

Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure

M Antonia Murcia, Isabel Egea, F. Romojaro et al. · Journal of Agricultural and Food Chemistry · 2004 · 232 citations

Food Chemistry, Nutrition, Dessert Spices +14

Antioxidant Activity of Edible Fungi (Truffles and Mushrooms): Losses during Industrial Processing

M Antonia Murcia, Magdalena Martínez‐Tomé, Antonia M. Jiménez et al. · Journal of Food Protection · 2002 · 161 citations

Food Chemistry, Industrial Mycology, Industrial Processing +5

Evaluation of Antioxidant Capacity of Cereal Brans

Magdalena Martínez‐Tomé, M Antonia Murcia, Natale G. Frega et al. · Journal of Agricultural and Food Chemistry · 2004 · 143 citations

Food Chemistry, Nutrition, Food Bioactive Compound +12

Antioxidant capacity of coffees of several origins brewed following three different procedures

Pilar Parras, Magdalena Martínez‐Tomé, Antonia M. Jiménez et al. · Food Chemistry · 2006 · 140 citations

Food Chemistry, Several Origins, Different Procedures +3

Determination of Serum Levels of Dietary Thiocyanate

Fatima Olea, Pilar Parras · Journal of Analytical Toxicology · 1992 · 46 citations