María Isabel Mínguez‐Mosquera

Author

Also Known As

M Isabel Minguez-Mosquera, M Isabel Minguez‐Mosquera, M Isabel Mínguez-Mosquera, M. I. Minguez-Mosquera, M. I. Mínguez-Mosquera, M. I. Mínguez‐Mosquera, M. Isabel Minguez-Mosquera, M. Isabel Minguez‐Mosquera, M. Isabel Mínguez-Mosquera, M. Isabel Mínguez‐Mosquera

Publications

5.4K

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas

About

María Isabel Mínguez‐Mosquera is an author at Instituto de la Grasa specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	32	2.1K
2	Health Sciences	25	32	2.4K
3	Natural Sciences	13	13	743
4	Medicine	6	6	146
5	Public Health	2	2	99

María Isabel Mínguez‐Mosquera

Publications

5.4K

Citations

H-Index

Page 1

	Year	Citations
Color‐pigment correlation in virgin olive oil María Isabel Mínguez‐Mosquera, Luis Rejano‐Navarro, Beatriz Gandul‐Rojas, Journal of the American Oil Chemists Society Food ChemistryNatural PigmentsEngineeringCarotenoidBotany	1991	566
Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC María Isabel Mínguez‐Mosquera, Dámaso Hornero‐Méndez Journal of Agricultural and Food Chemistry	1993	327
Carotenoid Biosynthesis Changes in Five Red Pepper (<i>Capsicum annuum</i>L.) Cultivars during Ripening. Cultivar Selection for Breeding Dámaso Hornero‐Méndez, Ricardo Gómez, María Isabel Mínguez‐Mosquera Journal of Agricultural and Food Chemistry	2000	209
Pigments present in virgin olive oil María Isabel Mínguez‐Mosquera, Beatriz Gandul‐Rojas, Juan Garrido‐Fernández, Journal of the American Oil Chemists Society Quantitative ControlBotanyChemical CompositionVirgin Olive OilExtraction Process	1990	203
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil Dámaso Hornero‐Méndez, María Isabel Mínguez‐Mosquera Innovative Food Science & Emerging Technologies Food ChemistryNutritionCarotenoidFood Bioactive CompoundFood Analysis	2007	171
Rapid Spectrophotometric Determination of Red and Yellow Isochromic Carotenoid Fractions in Paprika and Red Pepper Oleoresins Dámaso Hornero‐Méndez, María Isabel Mínguez‐Mosquera Journal of Agricultural and Food Chemistry	2001	170
Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography María Isabel Mínguez‐Mosquera, Beatriz Gandul‐Rojas, M. Lourdes. Gallardo-Guerrero Journal of Agricultural and Food Chemistry Food ChemistryCarotenoidFood AnalysisAltmetric Attention ScoreM. Lourdes	1992	151
Xanthophyll Esterification Accompanying Carotenoid Overaccumulation in Chromoplast of<i>Capsicum annuum</i>Ripening Fruits Is a Constitutive Process and Useful for Ripeness Index Dámaso Hornero‐Méndez, María Isabel Mínguez‐Mosquera Journal of Agricultural and Food Chemistry Esterification FractionsBiosynthesisEngineeringCarotenoidBiochemistry	2000	138
Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties María Isabel Mínguez‐Mosquera, Dámaso Hornero‐Méndez Journal of Agricultural and Food Chemistry	1994	134
Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties Beatriz Gandul‐Rojas, María Isabel Mínguez‐Mosquera Journal of the Science of Food and Agriculture	1996	127

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