Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2013 1
2014 1
2015 1
2017 2
2018 1
2019 5
2020 3
2021 0
Text availability
Article attribute
Article type
Publication date

Search Results

13 results
Results by year
Filters applied: . Clear all
Page 1
Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men.
Hurtado-Barroso S, Martínez-Huélamo M, Rinaldi de Alvarenga JF, Quifer-Rada P, Vallverdú-Queralt A, Pérez-Fernández S, Lamuela-Raventós RM. Hurtado-Barroso S, et al. Among authors: rinaldi de alvarenga jf. Nutrients. 2019 Apr 15;11(4):851. doi: 10.3390/nu11040851. Nutrients. 2019. PMID: 30991720 Free PMC article. Clinical Trial.
Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil.
Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero Del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM. Lozano-Castellón J, et al. Among authors: rinaldi de alvarenga jf. Crit Rev Food Sci Nutr. 2020;60(15):2532-2548. doi: 10.1080/10408398.2019.1650715. Epub 2019 Aug 19. Crit Rev Food Sci Nutr. 2020. PMID: 31423808 Review.
Domestic Sautéing with EVOO: Change in the Phenolic Profile.
Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventós RM. Lozano-Castellón J, et al. Among authors: rinaldi de alvarenga jf. Antioxidants (Basel). 2020 Jan 16;9(1):77. doi: 10.3390/antiox9010077. Antioxidants (Basel). 2020. PMID: 31963124 Free PMC article.
Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.
Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Rinaldi de Alvarenga JF, et al. J Sci Food Agric. 2019 Nov;99(14):6535-6545. doi: 10.1002/jsfa.9934. Epub 2019 Aug 13. J Sci Food Agric. 2019. PMID: 31321777
Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet.
Hurtado-Barroso S, Quifer-Rada P, Marhuenda-Muñoz M, Rinaldi de Alvarenga JF, Tresserra-Rimbau A, Lamuela-Raventós RM. Hurtado-Barroso S, et al. Among authors: rinaldi de alvarenga jf. Antioxidants (Basel). 2019 Aug 24;8(9):340. doi: 10.3390/antiox8090340. Antioxidants (Basel). 2019. PMID: 31450569 Free PMC article.
Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking.
Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Rinaldi de Alvarenga JF, et al. Food Res Int. 2020 Dec;138(Pt B):109787. doi: 10.1016/j.foodres.2020.109787. Epub 2020 Oct 15. Food Res Int. 2020. PMID: 33288173
Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.
Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Rinaldi de Alvarenga JF, et al. Molecules. 2019 Apr 19;24(8):1555. doi: 10.3390/molecules24081555. Molecules. 2019. PMID: 31010212 Free PMC article.
Changing to a Low-Polyphenol Diet Alters Vascular Biomarkers in Healthy Men after Only Two Weeks.
Hurtado-Barroso S, Quifer-Rada P, Rinaldi de Alvarenga JF, Pérez-Fernández S, Tresserra-Rimbau A, Lamuela-Raventos RM. Hurtado-Barroso S, et al. Among authors: rinaldi de alvarenga jf. Nutrients. 2018 Nov 14;10(11):1766. doi: 10.3390/nu10111766. Nutrients. 2018. PMID: 30441880 Free PMC article. Clinical Trial.
Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.
Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huélamo M, Illan M, Lamuela-Raventos RM. Rinaldi de Alvarenga JF, et al. Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11. Food Res Int. 2017. PMID: 28847422
Bioactive compounds present in the Mediterranean sofrito.
Vallverdú-Queralt A, de Alvarenga JF, Estruch R, Lamuela-Raventos RM. Vallverdú-Queralt A, et al. Among authors: de alvarenga jf. Food Chem. 2013 Dec 15;141(4):3365-72. doi: 10.1016/j.foodchem.2013.06.032. Epub 2013 Jun 14. Food Chem. 2013. PMID: 23993494
13 results
You have reached the last page of results. A maximum of 10,000 results are available.
Jump to page
Feedback