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2019 2
2020 2
2021 0
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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: torrado prat x. 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. Among authors: torrado prat x. 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
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: torrado prat x. Molecules. 2019 Apr 19;24(8):1555. doi: 10.3390/molecules24081555. Molecules. 2019. PMID: 31010212 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. Among authors: torrado prat x. 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
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