Luis Manuel Sánchez-Siles

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

D. Pérez-Conesa, Javier García‐Alonso, Verónica García‐Valverde et al. · Innovative Food Science & Emerging Technologies · 2008 · 111 citations

Food Chemistry, Biochemistry, Food Analysis +7

Addition of milk fat globule membrane as an ingredient of infant formulas for resembling the polar lipids of human milk

Lorena Claumarchirant, Antonio Cilla, Esther Matencio et al. · International Dairy Journal · 2016 · 92 citations

Food Chemistry, Nutrition, Lipid Analysis +13

Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Gabriela L. Salazar-Orbea, Rocío Garcı́a-Villalba, María José Bernal et al. · Food Chemistry · 2022 · 70 citations · Full text

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +11

Stability of Plant Sterols in Ingredients Used in Functional Foods

Marina González-Larena, Guadalupe García‐Llatas, M. Carmen Vidal et al. · Journal of Agricultural and Food Chemistry · 2011 · 60 citations · Full text

Engineering, Botany, Food Analysis +16

Impact of Lipid Components and Emulsifiers on Plant Sterols Bioaccessibility from Milk-Based Fruit Beverages

Andrea Álvarez‐Sala, Guadalupe García‐Llatas, Antonio Cilla et al. · Journal of Agricultural and Food Chemistry · 2016 · 60 citations · Full text