Manuel Olalla Herrera

Mineral content in legumes and nuts: contribution to the Spanish dietary intake

Carmen Cabrera, Fuensanta Lloris, Rafael Giménez et al. · The Science of The Total Environment · 2003 · 200 citations

Nutrition, Nutrient Bioavailability, Spanish Dietary Intake +7

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Miriam Moreno-Montoro, Manuel Olalla Herrera, Rafael Giménez-Martínez et al. · Journal of Food Composition and Analysis · 2014 · 105 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +4

Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components

Miriam Moreno-Montoro, Manuel Olalla Herrera, José Ángel Rufián‐Henares et al. · Food & Function · 2017 · 90 citations · Full text

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

Isabel Seiquer, Ascensión Rueda‐Robles, Manuel Olalla Herrera et al. · Food Chemistry · 2015 · 83 citations

Food Chemistry, Food Bioactive Compound, Medicine +8

Characterization of Fatty Acid Profile of Argan Oil and Other Edible Vegetable Oils by Gas Chromatography and Discriminant Analysis

Ascensión Rueda‐Robles, Isabel Seiquer, Manuel Olalla Herrera et al. · Journal of Chemistry · 2014 · 73 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +15