Joan Quı́lez

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

Marina Diana, Magda Rafecas, Cristina Arco et al. · Journal of Food Composition and Analysis · 2014 · 82 citations

Agriculture, Biochemistry, Food Science +13

Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

Marina Diana, Magda Rafecas, Joan Quı́lez · Journal of Cereal Science · 2014 · 69 citations

Agriculture, Biochemistry, Food Science +15

Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Felicidad Ronda, Pedro A. Caballero, Joan Quı́lez et al. · Journal of Cereal Science · 2010 · 65 citations

Agriculture, Biochemistry, Food Science +16

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

Marina Diana, Alba Tres, Joan Quı́lez et al. · LWT · 2013 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Bakery Products Enriched with Phytosterol Esters, α-Tocopherol and β-Carotene Decrease Plasma LDL-Cholesterol and Maintain Plasma β-Carotene Concentrations in Normocholesterolemic Men and Women

Joan Quı́lez, Joan A. Ruiz, Magda Rafecas et al. · Journal of Nutrition · 2003 · 62 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +15