Isabel Seiquer

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique et al. · Food Chemistry · 2016 · 151 citations · Full text

Agriculture, Biochemistry, Food Science +16

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

Cristina Delgado‐Andrade, Isabel Seiquer, Ana Haro et al. · Food Chemistry · 2010 · 148 citations

Agriculture, Food Science, Nutritional Sciences +8

Maillard reaction products modulate gut microbiota composition in adolescents

Isabel Seiquer, Luis A. Rubio, M. Jesús Peinado et al. · Molecular Nutrition & Food Research · 2014 · 137 citations

Life Sciences, Nutrition, Nutritional Sciences +13

Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 y

Isabel Seiquer, José Díaz-Alguacil, Cristina Delgado‐Andrade et al. · American Journal of Clinical Nutrition · 2006 · 134 citations

Agriculture, Nutrition, Nutritional Sciences +5

Maillard reaction indicators in diets usually consumed by adolescent population

Cristina Delgado‐Andrade, Isabel Seiquer, Melba Navarro et al. · Molecular Nutrition & Food Research · 2007 · 115 citations

Agriculture, Nutrition, Nutritional Sciences +15