| β-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO) T Herraiz, D González, C Ancín-Azpilicueta, VJ Arán, H Guillén Food and Chemical Toxicology 48 (3), 839-845, 2010 | 448 | 2010 |
| Fruit and vegetable waste management: Conventional and emerging approaches I Esparza, N Jiménez-Moreno, F Bimbela, C Ancín-Azpilicueta, ... Journal of environmental management 265, 110510, 2020 | 313 | 2020 |
| Review of quality factors on wine ageing in oak barrels T Garde-Cerdán, C Ancín-Azpilicueta Trends in Food Science & Technology 17 (8), 438-447, 2006 | 271 | 2006 |
| Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation T Garde-Cerdán, C Ancín-Azpilicueta LWT-Food Science and Technology 41 (3), 501-510, 2008 | 262 | 2008 |
| Current knowledge about the presence of amines in wine C Ancín-Azpilicueta, A González-Marco, N Jiménez-Moreno Critical reviews in food science and nutrition 48 (3), 257-275, 2008 | 241 | 2008 |
| Comparison of inorganic and organic nitrogen supplementation of grape juice–Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces … D Torrea, C Varela, M Ugliano, C Ancin-Azpilicueta, IL Francis, ... Food chemistry 127 (3), 1072-1083, 2011 | 227 | 2011 |
| Therapeutic Applications of Rose Hips from Different Rosa Species I Mármol, C Sánchez-de-Diego, N Jiménez-Moreno, C Ancín-Azpilicueta, ... International journal of molecular sciences 18 (6), 1137, 2017 | 219 | 2017 |
| Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice T Garde-Cerdán, M Arias-Gil, AR Marsellés-Fontanet, C Ancín-Azpilicueta, ... Food Control 18 (5), 473-479, 2007 | 180 | 2007 |
| Volatile composition of aged wine in used barrels of French oak and of American oak TG Cerdán, SR Mozaz, CA Azpilicueta Food research international 35 (7), 603-610, 2002 | 165 | 2002 |
| Accumulation of volatile compounds during ageing of two red wines with different composition TG Cerdán, DT Goñi, CA Azpilicueta Journal of Food Engineering 65 (3), 349-356, 2004 | 134 | 2004 |
| Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges N Jiménez-Moreno, I Esparza, F Bimbela, LM Gandía, ... Critical Reviews in Environmental Science and Technology 50 (20), 2061-2108, 2020 | 124 | 2020 |
| Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems T Garde-Cerdan, C Lorenzo, JF Lara, F Pardo, C Ancin-Azpilicueta, ... Journal of agricultural and food chemistry 57 (6), 2410-2419, 2009 | 122 | 2009 |
| Rosa canina Extracts Have Antiproliferative and Antioxidant Effects on Caco-2 Human Colon Cancer S Jiménez, S Gascón, A Luquin, M Laguna, C Ancin-Azpilicueta, ... PloS one 11 (7), e0159136, 2016 | 120 | 2016 |
| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae C Varela, D Torrea, SA Schmidt, C Ancin-Azpilicueta, PA Henschke Food chemistry 135 (4), 2863-2871, 2012 | 120 | 2012 |
| Effect of oak barrel type on the volatile composition of wine: Storage time optimization TG Cerdán, C Ancín-Azpilicueta LWT-Food Science and Technology 39 (3), 199-205, 2006 | 110 | 2006 |
| Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation M Arias-Gil, T Garde-Cerdán, C Ancín-Azpilicueta Food Chemistry 103 (4), 1312-1318, 2007 | 107 | 2007 |
| Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations T Garde-Cerdán, C Ancín-Azpilicueta European Food Research and Technology 222, 15-25, 2006 | 94 | 2006 |
| Influence of yeast strain on biogenic amines content in wines: relationship with the utilization of amino acids during fermentation DT Goñi, CA Azpilicueta American Journal of Enology and Viticulture 52 (3), 185-190, 2001 | 86 | 2001 |
| Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2 T Garde-Cerdán, AR Marsellés-Fontanet, M Arias-Gil, C Ancín-Azpilicueta, ... Innovative Food Science & Emerging Technologies 9 (4), 469-476, 2008 | 78 | 2008 |
| A systematic review of the potential uses of pine bark in food industry and health care I Mármol, J Quero, N Jiménez-Moreno, MJ Rodríguez-Yoldi, ... Trends in Food Science & Technology 88, 558-566, 2019 | 73 | 2019 |
