| Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties S Pérez-Burillo, R Giménez, JA Rufián-Henares, S Pastoriza Food chemistry 248, 111-118, 2018 | 141 | 2018 |
| An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality S Pérez-Burillo, S Molino, B Navajas-Porras, ÁJ Valverde-Moya, ... Nature protocols 16 (7), 3186-3209, 2021 | 127 | 2021 |
| Bioactivity of food melanoidins is mediated by gut microbiota S Pérez-Burillo, S Rajakaruna, S Pastoriza, O Paliy, JÁ Rufián-Henares Food chemistry 316, 126309, 2020 | 95 | 2020 |
| Dietary fatty acids sustain the growth of the human gut microbiota R Agans, A Gordon, DL Kramer, S Perez-Burillo, JA Rufián-Henares, ... Applied and Environmental Microbiology 84 (21), e01525-18, 2018 | 90 | 2018 |
| Relationship between composition and bioactivity of persimmon and kiwifruit S Pérez-Burillo, MJ Oliveras, J Quesada, JA Rufián-Henares, S Pastoriza Food Research International 105, 461-472, 2018 | 89 | 2018 |
| Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method S Pérez-Burillo, JA Rufián-Henares, S Pastoriza Food chemistry 239, 1253-1262, 2018 | 68 | 2018 |
| Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators S Pérez-Burillo, JÁ Rufián-Henares, S Pastoriza Food Research International 121, 514-523, 2019 | 66 | 2019 |
| Green tea and its relation to human gut microbiome S Pérez-Burillo, B Navajas-Porras, A López-Maldonado, ... Molecules 26 (13), 3907, 2021 | 62 | 2021 |
| Effect of food thermal processing on the composition of the gut microbiota S Pérez-Burillo, S Pastoriza, N Jiménez-Hernández, G D’Auria, ... Journal of agricultural and food chemistry 66 (43), 11500-11509, 2018 | 56 | 2018 |
| Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure S Pérez-Burillo, T Mehta, S Pastoriza, DL Kramer, O Paliy, ... Lwt 105, 355-362, 2019 | 55 | 2019 |
| Spent coffee grounds extract, rich in mannooligosaccharides, promotes a healthier gut microbial community in a dose-dependent manner S Pérez-Burillo, S Pastoriza, A Fernández-Arteaga, G Luzón, ... Journal of agricultural and food chemistry 67 (9), 2500-2509, 2019 | 51 | 2019 |
| Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties. AE Muñoz, SS Hernández, AR Tolosa, SP Burillo, MO Herrera Lwt 128, 109457, 2020 | 49 | 2020 |
| How brewing parameters affect the healthy profile of tea S Pastoriza, S Perez-Burillo, JÁ Rufián-Henares Current Opinion in Food Science 14, 7-12, 2017 | 48 | 2017 |
| Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study S Pérez-Burillo, S Pastoriza, A Gironés, A Avellaneda, MP Francino, ... Journal of Functional Foods 66, 103790, 2020 | 47 | 2020 |
| Green and white teas as health-promoting foods D Hinojosa-Nogueira, S Pérez-Burillo, SP de la Cueva, ... Food & function 12 (9), 3799-3819, 2021 | 46 | 2021 |
| Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety B Navajas-Porras, S Pérez-Burillo, J Morales-Pérez, JA Rufián-Henares, ... Food chemistry 325, 126926, 2020 | 43 | 2020 |
| High antioxidant action and prebiotic activity of hydrolyzed spent coffee grounds (HSCG) in a simulated digestion–fermentation model: toward the development of a novel food … L Panzella, S Pérez-Burillo, S Pastoriza, MÁ Martín, P Cerruti, L Goya, ... Journal of Agricultural and Food chemistry 65 (31), 6452-6459, 2017 | 41 | 2017 |
| Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota S Pérez-Burillo, T Mehta, A Esteban-Muñoz, S Pastoriza, O Paliy, ... Food chemistry 279, 252-259, 2019 | 40 | 2019 |
| Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods S Pérez-Burillo, JA Rufián-Henares, S Pastoriza Food Chemistry 239, 1263-1272, 2018 | 31 | 2018 |
| Plant extracts as natural modulators of gut microbiota community structure and functionality S Pérez-Burillo, D Hinojosa-Nogueira, S Pastoriza, JA Rufián-Henares Heliyon 6 (11), 2020 | 30 | 2020 |
