J. López‐Hernández

Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

Dalia I. Sánchez‐Machado, Jaime López‐Cervántes, J. López‐Hernández et al. · Food Chemistry · 2003 · 566 citations

Food Chemistry, Engineering, Fatty Acids +6

Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

Jaime Ortíz, Nalda Romero, Paz Robert et al. · Food Chemistry · 2005 · 561 citations

Dietary Fiber, Nutrition, Amino Acid +5

An HPLC method for the quantification of sterols in edible seaweeds

Dalia I. Sánchez‐Machado, J. López‐Hernández, P. Paseiro‐Losada et al. · Biomedical Chromatography · 2004 · 206 citations

Determination of Vitamin C and Organic Acids in Various Fruits by HPLC

Ma Ángeles Romero‐Rodríguez, Ma Lourdes Vázquez‐Odériz, J. López‐Hernández et al. · Journal of Chromatographic Science · 1992 · 125 citations

Antioxidant compounds in edible brown seaweeds

Ana Rodríguez Bernaldo de Quirós, S. Frecha-Ferreiro, A. M. Vidal-Pérez et al. · European Food Research and Technology · 2010 · 123 citations

Food Chemistry, Medicine, Antioxidant Compounds +5