Francisco Javier García-Alonso

Author

Also Known As

F. García-Alonso, F. J. García-Alonso, F.J. García-Alonso, F.J. García‐Alonso, Francisco J. Garcia-Alonso, Francisco J. García-Alonso, Francisco Javier Garcia-Alonso, Francisco Javier García-Alonso

Publications

662

Citations

H-Index

Concepts

All Affiliations

Universidad de Murcia University of Veterinary Science Food and Nutrition Service Centre For Innovation And Development Fondazione Edmund Mach

About

Francisco Javier García-Alonso is an author at Universidad de Murcia specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	259
2	Medicine	7	7	192
3	Biochemistry	4	4	90
4	Public Health	2	2	82
5	Natural Sciences	1	1	21

Francisco Javier García-Alonso

Publications

624

Citations

H-Index

Page 1

	Year	Citations
Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds Rocío González‐Barrio, María Jesús Periago, Cristina Luna-Recio, Food Chemistry Food Bioactive CompoundBotanyChemical CompositionNew SourcesBioactive Compounds	2018	135
Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella Guillermo Doménech Asensi, Francisco Javier García-Alonso, Edgardo Martínez, Meat Science Food ChemistryNutritionHealth SciencesFood CompositionFood Analysis	2012	63
Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women Francisco Javier García-Alonso, V. Jorge-Vidal, Gaspar Ros, European Journal of Nutrition NutritionOmega-3 Fatty AcidMedicineLipid NutritionTomato Juice	2011	61
Changes in Antioxidant Compounds during the Shelf Life of Commercial Tomato Juices in Different Packaging Materials Francisco Javier García-Alonso, Sergio Bravo, J. Casas, Journal of Agricultural and Food Chemistry Food ChemistryNutritionPolyphenolicsShelf LifeFood Packaging	2009	50
Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing Francisco Javier García-Alonso, Gaspar Ros Journal of Food Composition and Analysis Food ChemistryNutritionRaw FloursBiochemistryFood Analysis	2008	46
Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing Karin Jacob, Francisco Javier García-Alonso, Gaspar Ros, Archivos Latinoamericanos de Nutrición Food ChemistryNutritionAscorbic AcidPhenolic CompoundsAntioxidant Profile	2025	45
A study of the prebiotic-like effects of tomato juice consumption in rats with diet-induced non-alcoholic fatty liver disease (NAFLD) Francisco Javier García-Alonso, Rocío González‐Barrio, Gala Martín‐Pozuelo, Food & Function	2017	33
Spinach consumption ameliorates the gut microbiota and dislipaemia in rats with diet-induced non-alcoholic fatty liver disease (NAFLD) Laura Inés Elvira-Torales, María Jesús Periago, Rocío González‐Barrio, Food & Function NutritionGut MicrobiotaFatty Liver DiseaseDietary FibreRat Model	2019	32
Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries Francisco Javier García-Alonso, María Jesús Periago, M.L. Vidal‐Guevara, Journal of Food Science Food ChemistryPolyphenolicsFood Bioactive CompoundStorage TrialDifferent Antioxidant Compounds	2003	30
Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes Nieves Baenas, Celia Iniesta, Rocío González‐Barrio, Molecules	2021	27

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