| Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy MJ Lerma-García, G Ramis-Ramos, JM Herrero-Martínez, ... Food Chemistry 118 (1), 78-83, 2010 | 422 | 2010 |
| Composition, industrial processing and applications of rice bran γ-oryzanol MJ Lerma-García, JM Herrero-Martínez, EF Simó-Alfonso, ... Food Chemistry 115 (2), 389-404, 2009 | 323 | 2009 |
| Quality changes and tocopherols and γ‐orizanol concentrations in rice bran oil during the refining process VR Pestana, RC Zambiazi, CRB Mendonça, MH Bruscatto, ... Journal of the American Oil Chemists' Society 85 (11), 1013-1019, 2008 | 112 | 2008 |
| Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD–MS P Comandini, MJ Lerma-García, EF Simó-Alfonso, TG Toschi Food Chemistry 157, 290-295, 2014 | 102 | 2014 |
| Selective extraction and determination of catecholamines in urine samples by using a dopamine magnetic molecularly imprinted polymer and capillary electrophoresis M Bouri, MJ Lerma-García, R Salghi, M Zougagh, A Ríos Talanta 99, 897-903, 2012 | 94 | 2012 |
| Use of an enzyme-assisted method to improve protein extraction from olive leaves M Vergara-Barberán, MJ Lerma-García, JM Herrero-Martínez, ... Food chemistry 169, 28-33, 2015 | 72 | 2015 |
| Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils MJ Lerma-García, R Lusardi, E Chiavaro, L Cerretani, A Bendini, ... Journal of Chromatography A 1218 (42), 7521-7527, 2011 | 71 | 2011 |
| Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties I Fernández-Segovia, MJ Lerma-García, A Fuentes, JM Barat Food research international 111, 212-219, 2018 | 68 | 2018 |
| Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet− visible detection using a silica monolithic column L Cerretani, MJ Lerma-García, JM Herrero-Martínez, T Gallina-Toschi, ... Journal of Agricultural and Food Chemistry 58 (2), 757-761, 2010 | 62 | 2010 |
| Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content MJ Lerma-García, EF Simó-Alfonso, A Bendini, L Cerretani Food Chemistry 117 (4), 608-614, 2009 | 62 | 2009 |
| Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results MJ Lerma-García, L Cerretani, C Cevoli, EF Simó-Alfonso, A Bendini, ... Sensors and Actuators B: Chemical 147 (1), 283-289, 2010 | 61 | 2010 |
| Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression MJ Lerma-García, EF Simó-Alfonso, A Bendini, L Cerretani Food Chemistry 124 (2), 679-684, 2011 | 57 | 2011 |
| Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy MJ Lerma-García, A Gori, L Cerretani, EF Simó-Alfonso, MF Caboni Journal of dairy science 93 (10), 4490-4496, 2010 | 57 | 2010 |
| Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis MA Quelal-Vásconez, MJ Lerma-García, É Pérez-Esteve, ... Food Control 99, 68-72, 2019 | 55 | 2019 |
| Solid-phase extraction based on ground methacrylate monolith modified with gold nanoparticles for isolation of proteins M Vergara-Barberan, MJ Lerma-García, EF Simó-Alfonso, ... Analytica chimica acta 917, 37-43, 2016 | 53 | 2016 |
| Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC É Pérez-Esteve, MJ Lerma-García, A Fuentes, C Palomares, JM Barat Food Control 67, 171-176, 2016 | 51 | 2016 |
| Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices M Ruiz-Rico, E Perez-Esteve, MJ Lerma-Garcia, MD Marcos, ... Food Chemistry 218, 471-478, 2017 | 49 | 2017 |
| Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography MJ Lerma-García, C Lantano, E Chiavaro, L Cerretani, ... Food research international 42 (10), 1446-1452, 2009 | 49 | 2009 |
| Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry MJ Lerma-García, JM Herrero-Martínez, G Ramis-Ramos, ... Food chemistry 108 (3), 1142-1148, 2008 | 48 | 2008 |
| Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry MJ Lerma-García, JM Herrero-Martínez, G Ramis-Ramos, ... Food chemistry 107 (3), 1307-1313, 2008 | 48 | 2008 |
