| HPLC–ESI–QTOF–MS as a powerful analytical tool for characterising phenolic compounds in olive‐leaf extracts R Quirantes‐Piné, J Lozano‐Sánchez, M Herrero, E Ibáñez, ... Phytochemical Analysis 24 (3), 213-223, 2013 | 202 | 2013 |
| Microwave-assisted extraction for Hibiscus sabdariffa bioactive compounds S Pimentel-Moral, I Borrás-Linares, J Lozano-Sánchez, D Arráez-Román, ... Journal of Pharmaceutical and Biomedical Analysis 156, 313-322, 2018 | 183 | 2018 |
| Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil: a new family of gerosuppressant agents JA Menendez, J Joven, G Aragones, E Barrajon-Catalan, ... Cell Cycle 12 (4), 555-578, 2013 | 182 | 2013 |
| Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications C Jimenez-Sanchez, J Lozano-Sanchez, A Segura-Carretero, ... Critical Reviews in Food Science and Nutrition 57 (3), 501-523, 2017 | 180 | 2017 |
| Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols E Frankel, A Bakhouche, J Lozano-Sánchez, A Segura-Carretero, ... Journal of Agricultural and Food Chemistry 61 (22), 5179-5188, 2013 | 179 | 2013 |
| Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS JG Figueroa, I Borrás-Linares, J Lozano-Sánchez, A Segura-Carretero Food research international 105, 752-763, 2018 | 173 | 2018 |
| Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins MDLL Cádiz-Gurrea, I Borrás-Linares, J Lozano-Sánchez, J Joven, ... International journal of molecular sciences 18 (2), 376, 2017 | 159 | 2017 |
| Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF JG Figueroa, I Borrás-Linares, J Lozano-Sánchez, A Segura-Carretero Food Chemistry 245, 707-716, 2018 | 158 | 2018 |
| Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil M Bengana, A Bakhouche, J Lozano-Sánchez, Y Amir, A Youyou, ... Food Research International 54 (2), 1868-1875, 2013 | 153 | 2013 |
| Supercritical CO2 extraction of bioactive compounds from Hibiscus sabdariffa S Pimentel-Moral, I Borrás-Linares, J Lozano-Sánchez, D Arráez-Román, ... The journal of supercritical fluids 147, 213-221, 2019 | 136 | 2019 |
| Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia A Bakhouche, J Lozano-Sánchez, R Beltrán-Debón, J Joven, ... Food Research International 50 (1), 401-408, 2013 | 134 | 2013 |
| Obtaining an extract rich in phenolic compounds from olive pomace by pressurized liquid extraction I Cea Pavez, J Lozano-Sánchez, I Borrás-Linares, H Nuñez, P Robert, ... Molecules 24 (17), 3108, 2019 | 133 | 2019 |
| Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry JG Figueroa, I Borrás-Linares, R Del Pino-García, JA Curiel, ... Food Chemistry 352, 129300, 2021 | 125 | 2021 |
| Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract ML Cádiz-Gurrea, J Lozano-Sanchez, M Contreras-Gámez, ... Journal of Functional Foods 10, 485-498, 2014 | 121 | 2014 |
| Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction P García, C Fredes, I Cea, J Lozano-Sánchez, FJ Leyva-Jiménez, ... Foods 10 (2), 203, 2021 | 115 | 2021 |
| Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and … C Jiménez-Sánchez, J Lozano-Sánchez, A Segura-Carretero, ... Critical Reviews in Food Science and Nutrition 57 (3), 637-652, 2017 | 115 | 2017 |
| Comprehensive, untargeted, and qualitative RP-HPLC-ESI-QTOF/MS2 metabolite profiling of green asparagus (Asparagus officinalis) C Jiménez-Sánchez, J Lozano-Sánchez, C Rodríguez-Pérez, ... Journal of Food Composition and Analysis 46, 78-87, 2016 | 115 | 2016 |
| Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics J Lozano-Sánchez, L Cerretani, A Bendini, A Segura-Carretero, ... Trends in food science & technology 21 (4), 201-211, 2010 | 112 | 2010 |
| Structure–biological activity relationships of extra-virgin olive oil phenolic compounds: Health properties and bioavailability P Rodríguez-López, J Lozano-Sanchez, I Borrás-Linares, T Emanuelli, ... Antioxidants 9 (8), 685, 2020 | 109 | 2020 |
| Phytochemical Characterisation of Green Beans (Phaseolus vulgaris L.) by Using High‐performance Liquid Chromatography Coupled with Time‐of‐flight Mass … IM Abu‐Reidah, D Arráez‐Román, J Lozano‐Sánchez, ... Phytochemical Analysis 24 (2), 105-116, 2013 | 106 | 2013 |
