M. Dolores del Castillo

Effect of Roasting on the Antioxidant Activity of Coffee Brews

M. Dolores del Castillo, Jennifer M. Ames, Michael H. Gordon · Journal of Agricultural and Food Chemistry · 2002 · 368 citations

Facts about the formation of new antioxidants in natural samples after subcritical water extraction

Merichel Plaza, Miryam Amigo‐Benavent, M. Dolores del Castillo et al. · Food Research International · 2010 · 269 citations · Full text

Solvent Extraction, Engineering, Supercritical Fluid Chromatography +8

Luminol Luminescence Induced by 2,2′-Azo-Bis(2-Amidinopropane) Thermolysis

Eduardo Lissi, Carlos Pascual, M. Dolores del Castillo · Free Radical Research Communications · 1992 · 245 citations

Use of spent coffee grounds as food ingredient in bakery products

Nuria Martínez-Sáez, Alba Tamargo, Inés Domínguez Pérez et al. · Food Chemistry · 2016 · 226 citations · Full text

Food Chemistry, Spent Coffee Grounds, Food Ingredient +1

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Anna Michalska, Miryam Amigo‐Benavent, Henryk Zieliński et al. · Journal of Cereal Science · 2007 · 225 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +5