Publications (16) Sara Arranz Martínez publications

filter_list Food Science

2020

  1. Understanding children's healthiness and hedonic perception of school meals via structured sorting

    Appetite, Vol. 144

2018

  1. Dietary Sources and Intakes of Non-extractable Polyphenols

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 68-87

2015

  1. Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia

    Food Chemistry, Vol. 168, pp. 203-210

2014

  1. Beer: Beneficial Aspects and Contribution to the Mediterranean Diet

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier Inc.), pp. 153-164

2013

  1. Effects of red wine polyphenols and alcohol on glucose metabolism and the lipid profile: A randomized clinical trial

    Clinical Nutrition, Vol. 32, Núm. 2, pp. 200-206

2012

  1. Effect of winemaking techniques on bioactive compounds in white and red wine

    Wine: Types, Production and Health (Nova Science Publishers, Inc.), pp. 53-92

  2. Stability of the phenolic and carotenoid profile of gazpachos during storage

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 8, pp. 1981-1988

  3. Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer

    Nutrients, Vol. 4, Núm. 7, pp. 759-781

2011

  1. Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

    Food Research International, Vol. 44, Núm. 7, pp. 2100-2106

  2. Changes in phenolic content of tomato products during storage

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 17, pp. 9358-9365

2010

  1. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet

    Molecular Nutrition and Food Research, Vol. 54, Núm. 11, pp. 1646-1658

2009

  1. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 16, pp. 7298-7303

  2. Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

    Food Research International, Vol. 42, Núm. 10, pp. 1381-1388

2008

  1. Comparison between free radical scavenging capacity and oxidative stability of nut oils

    Food Chemistry, Vol. 110, Núm. 4, pp. 985-990

  2. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

    Food Research International, Vol. 41, Núm. 3, pp. 274-285

2007

  1. Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 19, pp. 7886-7890