Publicaciones en Revistas Científicas

2012

• Pérez-Garrido A,  Helguera AM, Morillas-Ruiz JM, Zafrilla MP. (2012). Topological sub-structural molecular design approach: Radical scavenging activity. European Journal of Medicinal Chemistry 49:86-94
  

2011

• Abellan A, Tejada L, Pérez-Garrido A, Salazar E, Martinez-Cachá A, Cayuela JM. (2011). Effects of cheese size on composition and proyeolysis in goats’ ´milk cheese. Acta Alimentaria. En prensa.
  
• Abellán A, Tejada L, Pino A, Martínez-Cachá A, Salazar E,Cayuela JM. (2011). Free amino acid content of goat’s milk cheese made with animal rennet and plant coagulant.  Journal of the Science of Food and Agriculture. En prensa
  
• Botella Romero F, Milla Tobarra M, Alfaro Martíneza JJ, García Arcea Ll, García Gómeza A, Salas Sáiza MA, Soler Marín A (2011). Cirugía bariátrica mediante la técnica del cruce duodenal: evolución ponderal y deficiencias nutricionales asociadas. Endocrinol Nutr. 58(5):214-218.
• Fortea MI, López-Miranda S, Serrano-Martínez A, Hernández-Sánchez P, Zafrilla MP, Martínez-Cachá A, Núñez-Delicado E. (2011). Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase. Food Chem. 127, 1091-1096.
• Guillén I, Gabaldón JA, Núñez-Delicado E, Puchades R, Maquieira A, Morais S. (2011). Detection of sulphathiazole in honey samples using a lateral flow immunoassay. Food Chemistry, 129(2), 624-629.
• Guillén I, Martinez A, Gabaldón JA, Núñez-Delicado E, Puchades R, Maquieira A. (2011). Development of  lateral flow immunoassay for rapid detection of oxytetracycline in honey samples. Food & Environmental Safety, 1, 5-12.
  
• López-Miranda S, Hernández-Sánchez P, Serrano-Martínez A, Hellín P, Fenoll J, Nuñez-Delicado E. (2011). Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape. Food Chem. 127, 481-486. 
• Lucas-Abellán C, Mercader MT, Zafrilla MP, Gabaldón JA, Nuñez-Delicado E. (2011). Comparative study of different methods to measure antioxidant activity of resveratrol in the presence of cyclodextrins. Food and Chemical Toxicology 49(6), 1255-1260.
• Navarro P, Melendez-Martínez AJ, Heredia F, Gabaldón JA, Carbonell-Barrachina AA, Soler A, Pérez-López AJ (2011). Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices. Int. J. Food Sci. Technol. 46(10), 2182-2190. 
• Navarro P, Melendez-Martinez AJ, Heredia F, Gabaldon J A, Perez-Lopez AJ. (2011). Effects of farming practices on the quality of ultra-frozen mandarin juice. Journal of Food Process Engineering (En prensa).
• Navarro P, Pérez-López AJ, Mercader MT, Carbonell-Barrachina AA. Gabaldon JA. (2011). Antioxidant activity, color, carotenoids composition, minerals, vitamin C and sensory quality of organic and conventional mandarin juice, cv. orogrande. Food Science and Technology International, 17(3), 241-248.
• Pérez-Garrido A, Helguera AH, Borges A, Cordeiro MNDS, Ribero V, Escudero AG. (2011). Two New Parameters Based on Distances in a Receiver Operating Characteristic Chart for the Selection of Classification Models. J. Chem. Inf. Model., 51, 2746–275.

• Pérez-López AJ, Navarro P, Soler A,Carbonell-Barrachina AA. Quality of organic mandarin juice, cv. Clemenpons.(2011). Acta Alimentaria (En prensa).
• Soler Marín A, Xandri Graupera JM (2011). Nutritional status of intellectual disabled persons with Down syndrome. Nutrición Hospitalaria 26(5) 1059-1066.
  
  

2010

• Mercader-Ros MT, Lucas-Abellán C, Fortea MI, Gabaldón JA, Martínez-Cacha A, Núñez-Delicado E. Kaempferol complexation in cyclodextrins at Basic pH. J. Agric. Food Chem. 58:4675-7680.
• Morillas-Ruiz JM, Rubio-Perez JM, Albaladejo MD, Zafrilla P, Parra S, Vidal-Guevara ML. 2010. Effect of an antioxidant drink on homocysteine levels in Alzheimer's patients. Journal of the Neurological Sciences, 299: 175-178.
  
• Mulero J, Pardo F, Zafrilla P. 2010. Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell). CyTA Journal of Food. (En Prensa).

• Mulero J, Pardo F, Zafrilla P. 2010. Antioxidant activity and phenolic composition of organic and conventional grapes and wines. Journal of Food Composition and Analysis (En Prensa)
  
• Pérez-Garrido A, Helguera AM, Caravaca G, Cordeiro, MN, Escudero, DS. 2010. A topological substructural molecular design approach for predicting mutagenesis end-points of a, b-unsaturated carbonyl compounds. Toxicology, 268:64-77.
• Vallejo F, Larrosa M, Escudero E, Zafrilla P, Cerda B, Boza J, García-Conesa MT, Espín JC, Tomás-Barberán F. 2010. The concentration and solubility of Flavanones in orange beverages affect their bioavailability in humans. J. Agric. Food Chem. (En Prensa).
  

2009

• Fortea I, López-Miranda S, Serrano-Martínez A, Carreño J, Núñez-Delicado E. 2009. Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless). Food Chem., 113: 1008-1014.
• Mercader-Ros MT, Lucas-Abellán, Fortea MI, Gabaldón JA, Núñez-Delicado E. 2009. Effect of HP-Beta-cyclodextrins complexation on the antioxidant activity of flavonols. Food Chem., 118: 769-773.
• Mulero J, Pardo F, Zafrilla P. 2009. Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage. European Food research and Technology, 229: 807-812.
• Oliva J, Mulero J, Payá P, Cámara MA, Barba A. 2009. Influence of several fungicides on the antioxidant activity of red wines (var. Monastrell). Journal of Environmental Science and Health; 44:1-7.
  

• Pérez-Garrido A, Helguera AH, Abellán A, Cordeiro MNDS, Escudero AG. 2009. Convenient QSAR model for predicting the complexation of structurally diverse compounds with β-Cyclodextrins. Bioorg. Med. Chem., 17(2): 896-904.
• Pérez-Garrido A, Helguera AH, Cordeiro MNDS, Escudero AG. 2009. QSPR modelling with the topological substructural molecular design approach: β-cyclodextrin complexation. J. Pharm. Sci., 98: 4557-4576. 
• Zafrilla P, Morillas JM, Rubio-Pérez JM, Cantos E. 2009. Ingredients of functional drinks in neurodegenerative diseases: a review. Natural Product Comunication, 4: 1-22.
  

2008

• Del Amor F, Serrano-Martínez A, Fortea I, Legua P, Núñez-Delicado E. 2008. The effect of plant-associative bacteria (Azospirillum and Pantoea) on the fruit quality of sweet pepper under limited nitrogen supply. Sciencia Horticulturae, 117: 191-196.
• Galán E, Prados F, Pino A, Tejada L, Gómez R, Fernández-Salguero J. 2008. Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus. Dairy Journal, 96: 119-126.
  

• Lucas-Abellán C, Gabaldón JA, Penalva J, Fortea I, Núñez-Delicado E. 2008. Preparation and Characterization of the Inclusion Complex of Chlorpyrifos in Cyclodextrins To Improve Insecticide Formulations. J. Agric. Food Chem., 56, 8081-8085.
  

• Lucas-Abellán C, Fortea I, Gabaldón JA, Núñez-Delicado E. 2008. Encapsulation of Quercetin and Myricetin in Cyclodextrins at Acidic pH. J. Agric. Food Chem., 56: 255-259.
  

• Lucas-Abellán C, Fortea MI, Gabaldón JA, Núñez-Delicado E. 2008. Complexation of resveratrol by native and modified cyclodextrins: Determination of complexation constant by enzymatic, solubility and fluorimetric assays. Food Chem., 111: 262-267.
  

• Lucas-Abellán C, Mercader-Ros MT, Zafrilla MP, Fortea I, Gabaldón JA, Núñez-Delicado E. 2008. ORAC-Fluorescein Assay To Determine the Oxygen Radical Absorbance Capacity of Resveratrol Complexed in Cyclodextrins. J. Agric. Food Chem., 56: 2254-2259.
  

• Navas J. La educación nutricional en el contexto familiar y sociocultural. 2008. Rev. Esp. Nutr. Comunitaria, 14: 22-28.
  

• Serrano-Martínez A, Fortea MI, del Amor F, Núñez-Delicado E. 2008. Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase. Food Chem., 107: 193-199.
  

• Tejada L, Abellán A, Cayuela JM,  Martínez-Cachá A, Fernández-Salguero J. 2008. Proteolysis in goats´milk cheese made with calf rennet and plant coagulant. Int. Dairy J., 18: 139-146.
• Tejada L, Abellán A, Prados F, Cayuela JM. 2008. Compositional characteristics of Murcia al vino goat´s cheese made with calf rennet and plant coagulant. Int. J. Dairy Technol., 61: 119-125.
• Zafrilla P, Figueroa F, Albaladejo MD, Parra S, Morillas JM. 2008. Niveles de homocisteína en enfermos de Alzheimer. Nutrición Hospitalaria. 1: 107-108.
  

2007

• Abellán A, Tejada L, Cayuela JM, Martinez-Cachá A. 2007. Comparación de varios métodos de determinación del valor calórico en queso (Murcia al vino). Efecto del tamaño del queso. Alimentaria, 382: 97-99.
• Espín JC, González-Barrio R, Cerdá B, López-Bote C, Rey AI, Tomás-Barberán FA. 2007. Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans. J. Agric. Food Chem., 55: 10476-10485.
• del Amor F, Serrano-Martínez A, Fortea I, Núñez-Delicado E. 2007. Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers. J. Sci. Food Agric., 88: 770-777.
• López-Nicolás J, Núñez-Delicado E, Pérez-López AJ, Sánchez-Ferrer A, García-Carmona, F. 2007. Reaction's mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-β-cyclodextrin. J. Incl. Phenom. Chem., 57: 219-222.
• Lucas-Abellán C, Fortea MI, López-Nicolás JM, Núñez-Delicado E. 2007. Cyclodextrins as resveratrol carrier system. Food Chem., 104: 39-44.
• Paya P, Mulero J, Oliva J, Camara MA, Zafrilla P, Barba A. 2007. Bioavailability on insect growth regulators in citrus and stone fruits. Commun Agric. Appl. Biol. Sci., 72(2): 151-159.
• Pérez-López AJ, del Amor F, Serrano-Martínez A, Fortea MI, Núñez-Delicado E. 2007. Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage. J. Sci. Food Agric., 87: 2075-2080.
• Pérez-López AJ, López-Nicolas JM, Núñez-Delicado E, del Amor F, Carbonell-Barrachina A. 2007. Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden. J. Agric. Food Chem., 55: 8158-8164.
• Tejada L, Gómez R, Vioque M, Fernández-Salgueiro J. 2007. Sensory characteristics of ewe milk cheese made with three types of coagulant: calf rennet, powdervegetable coagulant and crude aqueous extract from Cynara carduculus. Journal of Food Quality, 30: 91-103.
  
• Tomás-Barberán FA, Cienfuegos-Jovellanos E, Marín A, Muguerza B, Gil-Izquierdo A, Cerdá B, Zafrilla P, Morillas J, Mulero J, Ibarra A, Pasamar MA, Ramón D, Espín JC. 2007. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. J. Agric. Food Chem., 55: 3926-3935.

2006

• López-Nicolás JM, Núñez-Delicado E, Sánchez-Ferrer A, García-Carmona F. 2006. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant. Food Chem., 101: 1164-1171.
• Morillas JM, Villegas JA, López FJ, Vidal-Guevara ML, Zafrilla P. 2006. Effects of polyphenolic antioxidants on exercice-induced oxidative stress. Clinical Nutrition, 25: 444- 453.
• Morillas JM, García-Talavera N, Martín-Pozuelo G, Reina AB, Zafrilla P, 2006. Detección del riesgo de desnutrición en ancianos no institucionalizados. Nutrición Hospitalaria, 21(6): 650-656.
• Núñez-Delicado E, Lucas-Abellán C, López-Nicolas. 2006. Efecto de la agricultura ecológica en los niveles de PPO de uva monastrell cultivada en la provincia de Albacete. Sabuco, 167.
• Payá P, Mulero J, Oliva J, Barba A, Morillas J, Zafrilla P. 2006. In Vitro Availability of insect growth regulators from vegetables. Commun. Agric. Appl. Biol. Sci.. 71:549-553.
  
• Serrano-Megías M, Núñez-Delicado E, Pérez-López AJ, López-Nicolás JM. 2006. Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browning. J. Sci. Food Agric., 86: 592-599.
• Tejada L, Abellán A, Cayuela JM, Martinez-Cachá A. 2006. Sensorial characteristics during ripening of the Murcia al vino goat´s milk cheese: the effect of the type of coagulant used and the size of the cheese. J. Sens. Stud., 21: 1-15.
• Zafrilla P, Mulero J, Xandri JM, Santo E, Caravaca G, Morillas JM. 2006. Oxidative stress in alzheimer patients in different stages of the disease. Current Medicinal Chemistry, 13: 1075-1083.

2005

• Morillas-Ruiz JM, Zafrilla P, Almar M, Cuevas J, López FJ, Abellán P, Villegas JA, González-Gallego, J. 2004. The effects of an antioxidant-supplemented beverage on exercice-induced oxidative stress: results from a placebo-controlled double-blind study in cyclists. Eur. J. Appl. Physiol., 95: 543-549.
• Núñez-Delicado E, García-Carmona F, Sáchez-Ferrer A. 2005. Evidence of p-quinoid enamine formation during the oxidative desamination of p-hydroxy-D-phenylglycine catalyzed by d-amino acid oxidase. J. Mol. Catal. B., 35: 7-13.
• Núñez-Delicado E, Sánchez-Ferrer A, García-Carmona F, López-Nicolás JM. 2005. Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in Grapes. J. Food Sci., 70: 74-78.
• Núñez-Delicado E, Serrano-Megías M, Pérez-López AJ, López-Nicolas JM. 2005. Polyphenol Oxidase from Dominga Table Grape. J. Agric. Food Chem., 53: 6087-6093.
• Núñez-Delicado E, Serrano-Megías M, Pérez-López AJ, López-Nicolás JM. 2005. Characterization of polyphenol oxidase from Napoleon grape. Food Chem., 100: 108-114.
• Serrano-Megías M, Pérez-López AJ, Núñez-Delicado E, López-Nicolas JM. 2005. Optimization of tropical juice composition for the Spanish market. J. Food Sci., 70: 28-33.

2004

• Martínez-Cachá A, Mulero J, Caravaca G, Morillas J, Pardo F, Zafrilla P, Cayuela JM. 2004. Viticultura ecológica en la D.O. Jumilla. Viticultura y Enología Profesional, 91: 5-14.

2003

• Cayuela JM, Martínez-Cachá A, Morillas JM, Mulero J, Pardo F, Zafrilla P. 2003. Viabilidad de levaduras secas activas en distintas condiciones de rehidratación. Tecnología del Vino, 13: 5-9.
• Zafrilla P, Morillas JM, Mulero J, Caravaca G, Cayuela JM. 2003. Estudio comparativo de vinos ecológicos de diferentes denominaciones de origen. Tecnología del Vino, 12: 58- 62.
• Zafrilla P, Morillas J, Mulero J, Cayuela JM, Martínez-Cachá A, Pardo F, López-Nicolás JM. 2003. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. J. Agric. Food Chem., 51: 4694-4700.

2002

• Zafrilla P, Morillas J, Mulero J, Martínez-Cachá A, Cayuela JM. 2002. Radicales libres y antioxidantes. Alimentación, Equipos y Tecnología, 167: 109-114.
• Zafrilla P, Morillas J, Mulero J, Martínez-Cachá A, Cayuela JM. 2002. Importancia nutricional de los compuestos fenólicos. Tecnología del Vino, 3: 87-91.
• Zafrilla P. 2002. Antioxidantes. Nutrición y Deporte, 13: 66-78.
• Gil-Izquierdo A, Zafrilla P, Tomás-Barberán FA. 2002. An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal. Eur. Food Res. Technol. 214: 155-159.

2001

• Villegas-García JA, López-Román J, Zafrilla P, Morillas J, abellán P. 2001. Preliminary study of the antioxidant capacity in one energetic drink. Archivos de Medicina del Deporte, 85: 420-421.
• Vázquez MP, Zafrilla P, López J, Villegas JA, López JM, Martínez-Cachá A. 2001. Nutritional evaluation of the consumption of zinc and selenium in 91 people aged over 65 years in the región of murcia. Nutrition, 17: 1005-1006.