| Structure and properties of wine pigments and tannins V Cheynier, M Duenas-Paton, E Salas, C Maury, JM Souquet, ... American Journal of Enology and Viticulture 57 (3), 298-305, 2006 | 699 | 2006 |
| A survey of modulation of gut microbiota by dietary polyphenols M Dueñas, I Muñoz-González, C Cueva, A Jiménez-Girón, ... BioMed research international 2015 (1), 850902, 2015 | 508 | 2015 |
| Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species L Barros, M Dueñas, ICFR Ferreira, P Baptista, C Santos-Buelga Food and Chemical Toxicology 47 (6), 1076-1079, 2009 | 452 | 2009 |
| Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L. L Barros, E Pereira, RC Calhelha, M Dueñas, AM Carvalho, ... Journal of Functional Foods 5 (4), 1732-1740, 2013 | 436 | 2013 |
| Phenolic reactions during winemaking and aging H Fulcrand, M Dueñas, E Salas, V Cheynier American journal of Enology and Viticulture 57 (3), 289-297, 2006 | 418 | 2006 |
| Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.) M Duenas, T Hernandez, I Estrella, D Fernandez Food chemistry 117 (4), 599-607, 2009 | 326 | 2009 |
| Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions L Barros, M Dueñas, MI Dias, MJ Sousa, C Santos-Buelga, ICFR Ferreira Food chemistry 136 (1), 1-8, 2013 | 289 | 2013 |
| Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917 M Dueñas, D Fernández, T Hernández, I Estrella, R Muñoz Journal of the Science of Food and Agriculture 85 (2), 297-304, 2005 | 286 | 2005 |
| Characterisation of phenolic compounds in wild fruits from Northeastern Portugal R Guimarães, L Barros, M Dueñas, AM Carvalho, MJRP Queiroz, ... Food Chemistry 141 (4), 3721-3730, 2013 | 279 | 2013 |
| Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents M Duenas, T Hernandez, I Estrella Food Chemistry 98 (1), 95-103, 2006 | 277 | 2006 |
| Anthocyanin composition in fig (Ficus carica L.) M Dueñas, JJ Pérez-Alonso, C Santos-Buelga, T Escribano-Bailón Journal of Food Composition and Analysis 21 (2), 107-115, 2008 | 266 | 2008 |
| Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction MI Dias, L Barros, M Dueñas, E Pereira, AM Carvalho, RC Alves, ... Food chemistry 141 (4), 4152-4160, 2013 | 249 | 2013 |
| Fermentation enhances the content of bioactive compounds in kidney bean extracts RI Limón, E Peñas, MI Torino, C Martínez-Villaluenga, M Dueñas, J Frias Food Chemistry 172, 343-352, 2015 | 231 | 2015 |
| Antioxidant evaluation of O-methylated metabolites of catechin, epicatechin and quercetin M Dueñas, S González-Manzano, A González-Paramás, ... Journal of Pharmaceutical and Biomedical Analysis 51 (2), 443-449, 2010 | 228 | 2010 |
| Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal L Barros, M Dueñas, AM Carvalho, ICFR Ferreira, C Santos-Buelga Food and Chemical Toxicology 50 (5), 1576-1582, 2012 | 222 | 2012 |
| Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.) M Duenas, T Sarmento, Y Aguilera, V Benitez, E Molla, RM Esteban, ... LWT-Food Science and Technology 66, 72-78, 2016 | 221 | 2016 |
| Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems C Bastos, L Barros, M Dueñas, RC Calhelha, MJRP Queiroz, ... Food chemistry 173, 1045-1053, 2015 | 201 | 2015 |
| Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine S González-Manzano, M Dueñas, JC Rivas-Gonzalo, ... Food Chemistry 114 (2), 649-656, 2009 | 199 | 2009 |
| Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes AAJ Carneiro, ICFR Ferreira, M Duenas, L Barros, R Da Silva, E Gomes, ... Food Chemistry 138 (4), 2168-2173, 2013 | 198 | 2013 |
| Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.) M Dueñas, T Hernández, I Estrella European Food Research and Technology 215 (6), 478-483, 2002 | 192 | 2002 |
