Jesús M. Porres - Concepedia

Author

Jesús M. Porres

Also Known As

E Nebot, J M Porres, J PORRES, J. M. Porres, J. Porres, J.M. Porres, Jesus M Porres, Jesus M. PORRES, Jesus M. Porres, Jesus María Porres

137

Publications

Citations

H-Index

109

Concepts

All Affiliations

Universidad de Granada Cornell University Instituto de Investigación Biosanitaria de Granada Instituto de Fermentaciones Industriales University of Almería

About

Jesús M. Porres is an author at Universidad de Granada specializing in physiology, nutrition, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	16	415
2	Medicine	13	17	407
3	Engineering	6	6	312
4	Public Health	4	4	175
5	Natural Sciences	3	3	87

Jesús M. Porres

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Selenium‐dependent cellular glutathione peroxidase protects mice against a pro‐oxidant‐induced oxidation of NADPH, NADH, lipids, and protein Wei Cheng, Yang‐Xin Fu, Jesús M. Porres, The FASEB Journal	1999	131
Knockout of cellular glutathione peroxidase gene renders mice susceptible to diquat-induced oxidative stress Yang‐Xin Fu, Wen-Hsing Cheng, Jesús M. Porres, Free Radical Biology and Medicine	1999	129
Shifting the pH Profile of <i>Aspergillus niger</i> PhyA Phytase To Match the Stomach pH Enhances Its Effectiveness as an Animal Feed Additive Tae‐Wan Kim, Edward J. Mullaney, Jesús M. Porres, Applied and Environmental Microbiology	2006	113
Different Sensitivity of RecombinantAspergillus nigerPhytase (r-PhyA) andEscherichia colipH 2.5 Acid Phosphatase (r-AppA) to Trypsin and Pepsinin Vitro E. González Rodríguez, Jesús M. Porres, Yanming Han, Archives of Biochemistry and Biophysics	1999	100
Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques Gloria Urbano, María López‐Jurado, S. Frejnagel, Nutrition NutritionEngineeringVivo TechniquesFood CompositionGerminated Pea	2005	93
Effects of germination on the composition and nutritive value of proteins in , L Gloria Urbano, Pilar Aranda, Antonio Vilchez, Food Chemistry NutritionEngineeringBotanyAnimal NutritionNutritive Value	2005	78
Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (<i>Vigna unguiculata</i>) by fermentation: results of <i>in vitro</i> and <i>in vivo</i> experiments Garyfallia Kapravelou, Rosario Martínez, Ana M. Andrade, Journal of the Science of Food and Agriculture	2014	63
Site-directed mutagenesis of Aspergillus niger NRRL 3135 phytase at residue 300 to enhance catalysis at pH 4.0 Edward J. Mullaney, Catherine B. Daly, Tae‐Wan Kim, Biochemical and Biophysical Research Communications EngineeringBiochemistryNatural SciencesBiocatalysisEnzyme Catalysis	2002	62
Dietary Intrinsic Phytate Protects Colon from Lipid Peroxidation in Pigs with a Moderately High Dietary Iron Intake Jesús M. Porres, Chad H. Stahl, Wen‐Hsing Cheng, Proceedings of The Society for Experimental Biology and Medicine	1999	61
Phytase and Citric Acid Supplementation in Whole‐Wheat Bread Improves Phytate‐phosphorus Release and Iron Dialyzability Jesús M. Porres, Paz Etcheverry, Dennis D. Miller, Journal of Food Science Citric Acid SupplementationNutritionFood AnalysisAgricultural EconomicsEscherichia Coli	2001	60

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