J C Espín

Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.

J. Espín, F. Tomás-Barberán, E Cantos, 2001, Journal of agricultural and food chemistry.

Effect of captopril on mushroom tyrosinase activity in vitro.

J. Espín, H. Wichers, J C Espín, 2001, Biochimica et biophysica acta.

Kinetic characterization of the substrate specificity and mechanism of mushroom tyrosinase.

F García-Cánovas, R. Varón, F. García-Cánovas, 2000, European journal of biochemistry.

Kinetic study of the activation process of a latent mushroom (Agaricus bisporus) tyrosinase by serine proteases.

J. Espín, J. V. van Leeuwen, H. Wichers, 1999, Journal of agricultural and food chemistry.

Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical.

J. Espín, C. Soler-Rivas, H. Wichers, 2000, Journal of agricultural and food chemistry.

Urolithins, ellagitannin metabolites produced by colon microbiota, inhibit Quorum Sensing in Yersinia enterocolitica: Phenotypic response and associated molecular changes.

M. Garcia-Conesa, J. Espín, F. Tomás-Barberán, 2012, Food chemistry.

Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff.

J. Espín, C. Soler-Rivas, H. Wichers, 2000, Journal of agricultural and food chemistry.