M. P. Zafrilla

Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase.

P. Hernández-Sánchez, A. Serrano-Martínez, E. Núñez-Delicado, 2011, Food chemistry.

Comparative study of different methods to measure antioxidant activity of resveratrol in the presence of cyclodextrins.

E. Núñez-Delicado, C. Lucas-Abellán, M. P. Zafrilla, 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Concentration and solubility of flavanones in orange beverages affect their bioavailability in humans.

M. Garcia-Conesa, B. Cerdá, J. Espín, 2010, Journal of agricultural and food chemistry.

Effects of Fruit and Vegetable-Based Nutraceutical on Cognitive Function in a Healthy Population: Placebo-Controlled, Double-Blind, and Randomized Clinical Trial

M. P. Zafrilla, Javier Marhuenda, R. Arcusa, 2021, Antioxidants.

Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?

M. P. Zafrilla, P. Zafrilla, Javier Marhuenda, 2019, Foods.

Cardiovascular Disease and Nutrition

B. Cerdá, M. P. Zafrilla, D. Villaño, 2019, Nutrition in Health and Disease - Our Challenges Now and Forthcoming Time.

ORAC-fluorescein assay to determine the oxygen radical absorbance capacity of resveratrol complexed in cyclodextrins.

J. A. Gabaldón, M. Fortea, E. Núñez-Delicado, 2008, Journal of agricultural and food chemistry.

Effects of a Fruit and Vegetable-Based Nutraceutical on Biomarkers of Inflammation and Oxidative Status in the Plasma of a Healthy Population: A Placebo-Controlled, Double-Blind, and Randomized Clinical Trial

B. Cerdá, M. P. Zafrilla, D. Villaño, 2021, Molecules.

Ability of a Polyphenol-Rich Nutraceutical to Reduce Central Nervous System Lipid Peroxidation by Analysis of Oxylipins in Urine: A Randomized, Double-Blind, Placebo-Controlled Clinical Trial

T. Durand, B. Cerdá, Á. Gil-Izquierdo, 2023, Antioxidants.

Concentration and solubility of flavanones in orange beverages affect their bioavailability in humans.

J. Espín, F. Tomás-Barberán, M. Larrosa, 2010, Journal of agricultural and food chemistry.