| Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters MA Luruena-Martınez, AM Vivar-Quintana, I Revilla Meat science 68 (3), 383-389, 2004 | 242 | 2004 |
| Anthocyanin-derived pigments and colour of red wines AM Vivar-Quintana, C Santos-Buelga, JC Rivas-Gonzalo Analytica Chimica Acta 458 (1), 147-155, 2002 | 216 | 2002 |
| Formation of anthocyanin-derived pigments in experimental red wines/Formación de pigmentos derivados de antocianos en vinos tintos experimentales AM Vivar-Quintana, C Santos-Buelga, E Francia-Aricha, ... Food Science and Technology International 5 (4), 347-352, 1999 | 130 | 1999 |
| Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy MI González-Martín, O Escuredo, I Revilla, AM Vivar-Quintana, MC Coello, ... Sensors 15 (11), 27854-27868, 2015 | 73 | 2015 |
| Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk AM Vivar-Quintana, EB De La Mano, I Revilla International Dairy Journal 16 (3), 262-267, 2006 | 70 | 2006 |
| Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label I Revilla, AM Vivar-Quintana Meat science 73 (2), 189-195, 2006 | 67 | 2006 |
| Pesticide residues and heavy metals in commercially processed propolis MI Gonzalez-Martin, I Revilla, EV Betances-Salcedo, AM Vivar-Quintana Microchemical Journal 143, 423-429, 2018 | 61 | 2018 |
| Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy I Revilla, MI González-Martín, AM Vivar-Quintana, MA Blanco-López, ... Journal of dairy science 99 (7), 5074-5082, 2016 | 61 | 2016 |
| Fighting iron-deficiency anemia: innovations in food fortificants and biofortification strategies  Liberal, J Pinela, AM Vívar-Quintana, ICFR Ferreira, L Barros Foods 9 (12), 1871, 2020 | 57 | 2020 |
| Prediction of sensory attributes of cheese by near-infrared spectroscopy MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ... Food Chemistry 127 (1), 256-263, 2011 | 56 | 2011 |
| Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy MI González-Martín, I Revilla, AM Vivar-Quintana, EVB Salcedo Talanta 165, 533-539, 2017 | 55 | 2017 |
| Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts I Revilla, JM Rodríguez-Nogales, AM Vivar-Quintana Journal of Dairy Research 74 (2), 127-136, 2007 | 55 | 2007 |
| Influence of canning process on colour, weight and grade of mushrooms AM Vivar-Quintana, ML González-San José, M Collado-Fernández Food Chemistry 66 (1), 87-92, 1999 | 53 | 1999 |
| The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe I González-Martín, JM Hernández-Hierro, I Revilla, A Vivar-Quintana, ... Food chemistry 127 (1), 147-152, 2011 | 52 | 2011 |
| The effect of different paprika types on the ripening process and quality of dry sausages I Revilla, AMV Quintana International journal of food science & technology 40 (4), 411-417, 2005 | 50 | 2005 |
| Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy E Betances-Salcedo, I Revilla, AM Vivar-Quintana, MI González-Martín Sensors 17 (7), 1647, 2017 | 48 | 2017 |
| Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk MA Lurueña-Martínez, C Palacios, AM Vivar-Quintana, I Revilla Meat science 84 (4), 677-683, 2010 | 47 | 2010 |
| Effect of canning process on texture of Faba beans (Vicia Faba) I Revilla, AM Vivar-Quintana Food chemistry 106 (1), 310-314, 2008 | 41 | 2008 |
| Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance … I González-Martín, JM Hernández-Hierro, R Morón-Sancho, ... analytica chimica acta 604 (2), 191-196, 2007 | 41 | 2007 |
| The potential of near infrared spectroscopy for determining the phenolic, antioxidant, color and bactericide characteristics of raw propolis I Revilla, AM Vivar-Quintana, I González-Martín, O Escuredo, C Seijo Microchemical Journal 134, 211-217, 2017 | 38 | 2017 |
ISABEL REVILLA MARTÍNUniversidad de SalamancaVerified email at usal.es