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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. Among authors: illan m. Molecules. 2019 Apr 19;24(8):1555. doi: 10.3390/molecules24081555. Molecules. 2019. PMID: 31010212 Free PMC article.
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. Among authors: illan m. 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
The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.
Martínez-Huélamo M, Tulipani S, Estruch R, Escribano E, Illán M, Corella D, Lamuela-Raventós RM. Martínez-Huélamo M, et al. Among authors: illan m. Food Chem. 2015 Apr 15;173:864-72. doi: 10.1016/j.foodchem.2014.09.156. Epub 2014 Oct 18. Food Chem. 2015. PMID: 25466100 Clinical Trial.
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: illan m. Antioxidants (Basel). 2020 Jan 16;9(1):77. doi: 10.3390/antiox9010077. Antioxidants (Basel). 2020. PMID: 31963124 Free PMC article.