M. Dolores del Castillo

Author

Instituto de Investigación en Ciencias de la Alimentación ORCID

Also Known As

Del Castillo, Maria Dolores, M Dolores del Castillo, M. D. del Castillo, M. Dolores del Castillo, M.D. del Castillo, M. D. del Castillo, Maria D. Del Castillo, Maria D. del Castillo, Maria Del Castillo, Maria Dolores Del Castillo

220

Publications

6.9K

Citations

H-Index

Concepts

All Affiliations

Instituto de Investigación en Ciencias de la Alimentación Universidad Autónoma de Madrid Instituto de Fermentaciones Industriales Consejo Superior de Investigaciones Científicas University of Naples Federico II

About

M. Dolores del Castillo is an author at Instituto de Investigación en Ciencias de la Alimentación specializing in food chemistry, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	20	28	1.2K
2	Health Sciences	19	25	1.3K
3	Natural Sciences	7	7	264
4	Engineering	6	6	414
5	Public Health	4	4	127

M. Dolores del Castillo

Publications

5.3K

Citations

H-Index

Page 1

	Year	Citations
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
Facts about the formation of new antioxidants in natural samples after subcritical water extraction Merichel Plaza, Miryam Amigo‐Benavent, M. Dolores del Castillo, Food Research International Solvent ExtractionEngineeringSupercritical Fluid ChromatographySubcritical Water ExtractionEnvironmental Engineering	2010	269
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
Use of spent coffee grounds as food ingredient in bakery products Nuria Martínez-Sáez, Alba Tamargo, Inés Domínguez Pérez, Food Chemistry Food ChemistrySpent Coffee GroundsFood IngredientBakery Products	2016	226
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, Journal of Cereal Science Food ChemistryAgricultural ChemistryFood AnalysisOverall Antioxidant ActivityMaillard Reaction Products	2007	225
Validation of coffee by-products as novel food ingredients Amaia Iriondo‐DeHond, Natalia Aparicio García, Beatriz Fernández-Gómez, Innovative Food Science & Emerging Technologies Food ChemistryNutritionNovel FoodFood AnalysisNovel Food Ingredients	2018	197
Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits Kathrin Pallauf, Julián C. Rivas‐Gonzalo, M. Dolores del Castillo, Journal of Food Composition and Analysis Food ChemistryAntioxidant CompositionArbutus Unedo L.Food Bioactive CompoundBotany	2008	181
Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions Merichel Plaza, Miryam Amigo‐Benavent, M. Dolores del Castillo, Food Research International Solvent ExtractionBiochemistrySupercritical Fluid ChromatographyEnvironmental EngineeringSeparation Science	2010	135
Control of the Maillard reaction by ferulic acid José Manuel Silván, Shima Assar, Chou Srey, Food Chemistry Food ChemistryBiosynthesisFood FermentationBiochemistryMaillard Reaction	2011	123
A novel antioxidant beverage for body weight control based on coffee silverskin Nuria Martínez-Sáez, Mónica Ullate, María Á. Martín-Cabrejas, Food Chemistry Food ChemistryNutritionFood FunctionBody CompositionFood Bioactive Compound	2013	120

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