Alfredo
Martínez Hernández
Researcher to 2023
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (17)
2021
2012
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Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages
Food Chemistry, Vol. 130, Núm. 2, pp. 350-355
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Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds
Food Biophysics, Vol. 7, Núm. 1, pp. 50-56
2011
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Antioxidant properties of phenolic compounds occurring in edible mushrooms
Food Chemistry, Vol. 128, Núm. 3, pp. 674-678
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Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC
Analytical and Bioanalytical Chemistry
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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
Food and Bioprocess Technology, Vol. 4, Núm. 1, pp. 27-38
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Development of meat and poultry products enriched with n-3 PUFAs and their functional role
Current Nutrition and Food Science, Vol. 7, Núm. 4, pp. 253-270
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Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column
Analytica Chimica Acta, Vol. 685, Núm. 2, pp. 204-211
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Mushroom proteins: Potential therapeutic agents
Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44
2010
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Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods
TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 6, pp. 553-561
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Edible mushrooms: Role in the prevention of cardiovascular diseases
Fitoterapia, Vol. 81, Núm. 7, pp. 715-723
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Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles
Talanta, Vol. 82, Núm. 5, pp. 1986-1994
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Methods and techniques for the analysis of isoflavones in foods
Chromatography: Types, Techniques and Methods (Nova Science Publishers, Inc.), pp. 157-198
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Mushrooms as a source of anti-inflammatory agents
Anti-Inflammatory and Anti-Allergy Agents in Medicinal Chemistry, Vol. 9, Núm. 2, pp. 125-141
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Prevention of cardiovascular diseases by soy protein and isoflavones
Isoflavones: Biosynthesis, Occurrence and Health Effects (Nova Science Publishers, Inc.), pp. 83-110
2009
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Flavonoids as anti-inflammatory agents: Implications in cancer and cardiovascular disease
Inflammation Research, Vol. 58, Núm. 9, pp. 537-552
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Sample preparation for the analysis of isoflavones from soybeans and soy foods
Journal of Chromatography A, Vol. 1216, Núm. 1, pp. 2-29