| Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review G Nieto, G Ros, J Castillo Medicines 5 (3), 98, 2018 | 425 | 2018 |
| Seaweeds as a functional ingredient for a healthy diet R Peñalver, JM Lorenzo, G Ros, R Amarowicz, M Pateiro, G Nieto Marine Drugs 18 (6), 301, 2020 | 268 | 2020 |
| Biological activities of three essential oils of the Lamiaceae family G Nieto Medicines 4 (3), 63, 2017 | 246 | 2017 |
| Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality G Nieto, P Díaz, S Bañón, MD Garrido Meat science 84 (1), 23-29, 2010 | 189 | 2010 |
| A Review on Applications and Uses of Thymus in the Food Industry G Nieto Plants 9 (8), 961, 2020 | 153 | 2020 |
| Phase I clinical trial in healthy adults of a nasal vaccine candidate containing recombinant hepatitis B surface and core antigens AA Betancourt, CAG Delgado, ZC Estévez, JC Martínez, GV Ríos, ... International journal of infectious diseases 11 (5), 394-401, 2007 | 151 | 2007 |
| Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet G Nieto, P Díaz, S Bañón, MD Garrido Meat science 85 (1), 82-88, 2010 | 146 | 2010 |
| Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method P Díaz, G Nieto, MD Garrido, S Bañón Meat science 80 (2), 287-292, 2008 | 138 | 2008 |
| Hydroxytyrosol: Health benefits and use as functional ingredient in meat L Martínez, G Ros, G Nieto Medicines 5 (1), 13, 2018 | 133 | 2018 |
| Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products PG Milla, R Peñalver, G Nieto Plants 10 (2), 318, 2021 | 104 | 2021 |
| Antioxidant and antimicrobial activity of rosemary, pomegranate and olive extracts in fish patties L Martínez, J Castillo, G Ros, G Nieto Antioxidants 8 (4), 86, 2019 | 102 | 2019 |
| Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat G Nieto, S Bañón, MD Garrido Food Chemistry 125 (4), 1147-1152, 2011 | 100 | 2011 |
| Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic G Nieto, S Jongberg, ML Andersen, LH Skibsted Meat Science 95 (2), 177-184, 2013 | 97 | 2013 |
| Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido Meat Science 83 (1), 24-30, 2009 | 97 | 2009 |
| Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions G Nieto, M Estrada, MJ Jordán, MD Garrido, S Bañón Food Chemistry 124 (4), 1423-1429, 2011 | 91 | 2011 |
| Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system G Nieto, K Huvaere, LH Skibsted European Food Research and Technology 233, 11-18, 2011 | 76 | 2011 |
| Modification of fatty acid composition in meat through diet: Effect on lipid peroxidation and relationship to nutritional quality—A review G Nieto, G Ros Lipid Peroxidation 12, 239-258, 2012 | 75 | 2012 |
| Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish chorizo L Martínez, P Bastida, J Castillo, G Ros, G Nieto Antioxidants 8 (6), 184, 2019 | 63 | 2019 |
| Bioactive compounds and extracts from traditional herbs and their potential anti-inflammatory health effects A Serrano, G Ros, G Nieto Medicines 5 (3), 76, 2018 | 59 | 2018 |
| Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods R Peñalver, L Martínez-Zamora, JM Lorenzo, G Ros, G Nieto Foods 11 (8), 1107, 2022 | 58 | 2022 |
