| Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle M Pazos, JM Gallardo, JL Torres, I Medina Food Chemistry 92 (3), 547-557, 2005 | 343 | 2005 |
| Volatile profile of Atlantic shellfish species by HS-SPME GC/MS G Fratini, S Lois, M Pazos, G Parisi, I Medina Food Research International 48 (2), 856-865, 2012 | 190 | 2012 |
| Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids M Pazos, A Alonso, I Sánchez, I Medina Journal of agricultural and food chemistry 56 (9), 3334-3340, 2008 | 111 | 2008 |
| Protective effect of the omega-3 polyunsaturated fatty acids: Eicosapentaenoic acid/Docosahexaenoic acid 1: 1 ratio on cardiovascular disease risk markers in rats L Lluís, N Taltavull, M Muñoz-Cortés, V Sánchez-Martos, M Romeu, ... Lipids in health and disease 12, 1-8, 2013 | 95 | 2013 |
| Healthy effect of different proportions of marine ω-3 PUFAs EPA and DHA supplementation in Wistar rats: Lipidomic biomarkers of oxidative stress and inflammation G Dasilva, M Pazos, E García-Egido, JM Gallardo, I Rodríguez, R Cela, ... The Journal of Nutritional Biochemistry 26 (11), 1385-1392, 2015 | 93 | 2015 |
| Identification and classification of seafood‐borne pathogenic and spoilage bacteria: 16 S r RNA sequencing versus MALDI‐TOF MS fingerprinting K Böhme, IC Fernández‐No, M Pazos, JM Gallardo, J Barros‐Velázquez, ... Electrophoresis 34 (6), 877-887, 2013 | 88 | 2013 |
| Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage M Pazos, MJ González, JM Gallardo, JL Torres, I Medina European Food Research and Technology 220, 514-519, 2005 | 82 | 2005 |
| Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets M Pazos, A Alonso, J Fernández-Bolaños, JL Torres, I Medina Journal of Agricultural and Food Chemistry 54 (2), 366-373, 2006 | 78 | 2006 |
| Caffeic acid as antioxidant in fish muscle: Mechanism of synergism with endogenous ascorbic acid and α-tocopherol J Iglesias, M Pazos, ML Andersen, LH Skibsted, I Medina Journal of agricultural and food chemistry 57 (2), 675-681, 2009 | 77 | 2009 |
| Antioxidant activity of extracts produced by solvent extraction of almond shells acid hydrolysates A Moure, M Pazos, I Medina, H Domínguez, JC Parajó Food Chemistry 101 (1), 193-201, 2007 | 77 | 2007 |
| Efficiency of natural phenolic compounds regenerating α-tocopherol from α-tocopheroxyl radical M Pazos, ML Andersen, I Medina, LH Skibsted Journal of agricultural and food chemistry 55 (9), 3661-3666, 2007 | 66 | 2007 |
| Reduced protein oxidation in Wistar rats supplemented with marine ω3 PUFAs L Méndez, M Pazos, JM Gallardo, JL Torres, J Perez-Jimenez, R Nogues, ... Free Radical Biology and Medicine 55, 8-20, 2013 | 65 | 2013 |
| Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol J Iglesias, M Pazos, JL Torres, I Medina Food Chemistry 134 (4), 1767-1774, 2012 | 63 | 2012 |
| Fish proteins as targets of ferrous-catalyzed oxidation: identification of protein carbonyls by fluorescent labeling on two-dimensional gels and MALDI-TOF/TOF mass spectrometry M Pazos, AP da Rocha, P Roepstorff, A Rogowska-Wrzesinska Journal of Agricultural and Food Chemistry 59 (14), 7962-7977, 2011 | 63 | 2011 |
| Activity of plant extracts for preserving functional food containing n-3-PUFA I Medina, MJ González, M Pazos, D Della Medaglia, R Sacchi, ... European Food Research and Technology 217, 301-307, 2003 | 61 | 2003 |
| Inhibition of hemoglobin-and iron-promoted oxidation in fish microsomes by natural phenolics M Pazos, S Lois, JL Torres, I Medina Journal of agricultural and food chemistry 54 (12), 4417-4423, 2006 | 59 | 2006 |
| α-Tocopherol oxidation in fish muscle during chilling and frozen storage M Pazos, L Sánchez, I Medina Journal of agricultural and food chemistry 53 (10), 4000-4005, 2005 | 57 | 2005 |
| Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin M Pazos, R Maestre, JM Gallardo, I Medina Food chemistry 136 (1), 64-72, 2013 | 52 | 2013 |
| Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study M Pazos, ML Andersen, LH Skibsted Journal of Agricultural and Food Chemistry 54 (26), 10215-10221, 2006 | 51 | 2006 |
| Effect of pH on hemoglobin-catalyzed lipid oxidation in cod muscle membranes in vitro and in situ M Pazos, I Medina, HO Hultin Journal of Agricultural and Food Chemistry 53 (9), 3605-3612, 2005 | 48 | 2005 |
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