Publikationen (29) Publikationen von JOSÉ JAVIER QUESADA GRANADOS

2024

  1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

    Food Bioscience, Vol. 61

2023

  1. Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used

    Food Research International, Vol. 172

  2. Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements

    Molecules (Basel, Switzerland), Vol. 28, Núm. 6

2022

  1. Plant seeds as source of nutrients and phytochemicals for the Indian population

    International Journal of Food Science and Technology, Vol. 57, Núm. 1, pp. 525-532

  2. Seeds as Potential Sources of Phenolic Compounds and Minerals for the Indian Population

    Molecules, Vol. 27, Núm. 10

2021

  1. Migration of avocado virgin oil functional compounds during domestic cooking of eggplant

    Foods, Vol. 10, Núm. 8

2020

  1. A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

    LWT, Vol. 128

2019

  1. Higher socioeconomic status is related to healthier levels of fatness and fitness already at 3 to 5 years of age: The PREFIT project: Relation between socioeconomic status, fatness and fitness in preschoolers

    Journal of Sports Sciences, Vol. 37, Núm. 12, pp. 1327-1337

2018

  1. Melatonin increases magnesium concentrations in white adipose tissue and pancreas of diabetic obese rats

    Journal of Functional Foods, Vol. 48, pp. 167-172

  2. Use of iso 5495:2009 to determine sensory preferences of consumers of spanish red wines with designation of origin

    American Journal of Enology and Viticulture, Vol. 69, Núm. 4, pp. 334-341

2016

  1. Ulcerative colitis and Crohn’s disease are associated with decreased serum selenium concentrations and increased cardiovascular risk

    Nutrients, Vol. 8, Núm. 12

2015

  1. Rhum-Ron-Rum: Technology and Tradition

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 618-627

2014

  1. HPLC Method and Antioxidant Activity for Bioactive Component Determination of Lycopersicon esculentum Mill. Varieties from a Coastal Area of Southern Spain

    Food Analytical Methods, Vol. 7, Núm. 3, pp. 660-668

2013

  1. Síndrome metabólico y nutrición en una población de la costa tropical de Granada

    Nutricion Hospitalaria, Vol. 28, Núm. 4, pp. 1190-1194

2012

  1. Alterations in picual extra virgin olive oils under different storage conditions

    European Journal of Lipid Science and Technology, Vol. 114, Núm. 2, pp. 194-204

  2. Planificación del estudio de viabilidad en ciencia y tecnología de los alimentos. Coordinación de actividades multidisciplinares académicamente dirigidas (PID 08-64)

    Innovación docente y buenas prácticas en la Universidad de Granada.: Vol. 1 (Editorial Universidad de Granada), pp. 321-330

2011

  1. The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions

    Journal of Food Composition and Analysis, Vol. 24, Núm. 1, pp. 79-86

2010

  1. Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

    Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 915-923

  2. β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

    Journal of Food Composition and Analysis, Vol. 23, Núm. 7, pp. 671-676

2008

  1. Evolution of nutritional biochemical parameters in hemodialysis patients during a one-year follow-up period

    Nutricion Hospitalaria, Vol. 23, Núm. 2, pp. 119-125