Francisco Javier García-Alonso

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 et al. · Food Chemistry · 2018 · 135 citations

Food Bioactive Compound, Botany, Chemical Composition +6

Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Guillermo Doménech Asensi, Francisco Javier García-Alonso, Edgardo Martínez et al. · Meat Science · 2012 · 63 citations

Food Chemistry, Nutrition, Health Sciences +7

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 et al. · European Journal of Nutrition · 2011 · 61 citations

Nutrition, Omega-3 Fatty Acid, Medicine +7

Changes in Antioxidant Compounds during the Shelf Life of Commercial Tomato Juices in Different Packaging Materials

Francisco Javier García-Alonso, Sergio Bravo, J. Casas et al. · Journal of Agricultural and Food Chemistry · 2009 · 50 citations

Food Chemistry, Nutrition, Polyphenolics +15

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 · 2008 · 46 citations

Food Chemistry, Nutrition, Raw Flours +9