| Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds C Delgado-Andrade, I Seiquer, A Haro, R Castellano, MP Navarro Food Chemistry 122 (1), 145-153, 2010 | 199 | 2010 |
| Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile TH Borges, JA Pereira, C Cabrera-Vique, L Lara, AF Oliveira, I Seiquer Food chemistry 215, 454-462, 2017 | 184 | 2017 |
| Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 y I Seiquer, J Díaz-Alguacil, C Delgado-Andrade, M López-Frías, AM Hoyos, ... The American journal of clinical nutrition 83 (5), 1082-1088, 2006 | 154 | 2006 |
| Iron nutrition in adolescence M Mesías, I Seiquer, MP Navarro Critical reviews in food science and nutrition 53 (11), 1226-1237, 2013 | 144 | 2013 |
| Maillard reaction products modulate gut microbiota composition in adolescents I Seiquer, LA Rubio, MJ Peinado, C Delgado‐Andrade, MP Navarro Molecular nutrition & food research 58 (7), 1552-1560, 2014 | 142 | 2014 |
| Maillard reaction indicators in diets usually consumed by adolescent population C Delgado‐Andrade, I Seiquer, MP Navarro, FJ Morales Molecular nutrition & food research 51 (3), 341-351, 2007 | 142 | 2007 |
| Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers C Delgado-Andrade, FJ Tessier, C Niquet-Leridon, I Seiquer, ... Amino acids 43, 595-602, 2012 | 141 | 2012 |
| Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra … I Seiquer, A Rueda, M Olalla, C Cabrera-Vique Food Chemistry 188, 496-503, 2015 | 100 | 2015 |
| Maillard reaction products profile and intake from Spanish typical dishes C Delgado-Andrade, FJ Morales, I Seiquer, MP Navarro Food Research International 43 (5), 1304-1311, 2010 | 99 | 2010 |
| Characterization of fatty acid profile of argan oil and other edible vegetable oils by gas chromatography and discriminant analysis A Rueda, I Seiquer, M Olalla, R Giménez, L Lara, C Cabrera-Vique Journal of Chemistry 2014 (1), 843908, 2014 | 92 | 2014 |
| Calcium nutrition in adolescence M Mesias, I Seiquer, MP Navarro Critical Reviews in Food Science and Nutrition 51 (3), 195-209, 2011 | 85 | 2011 |
| Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies I Seiquer, C Delgado-Andrade, A Haro, MP Navarro Journal of dairy science 93 (12), 5635-5643, 2010 | 63 | 2010 |
| Effects of heated glucose–lysine and glucose–methionine model-systems on mineral solubility C Delgado-Andrade, I Seiquer, R Nieto, MP Navarro Food Chemistry 87 (3), 329-337, 2004 | 61 | 2004 |
| Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells C Delgado-Andrade, I Seiquer, MP Navarro, FJ Morales Food and chemical toxicology 46 (5), 1600-1607, 2008 | 60 | 2008 |
| Intake of Maillard reaction products reduces iron bioavailability in male adolescents MM García, I Seiquer, C Delgado‐Andrade, G Galdo, MP Navarro Molecular nutrition & food research 53 (12), 1551-1560, 2009 | 57 | 2009 |
| Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: Relationships with mineral absorption across Caco-2 cell monolayers B Ruiz-Roca, MP Navarro, I Seiquer Journal of Agricultural and Food Chemistry 56 (19), 9056-9063, 2008 | 55 | 2008 |
| Blood platelet function in healthy individuals of different ages. Effects of exercise and exercise conditioning. F Gonzales, M Manas, I Seiquer, J Quiles, FJ Mataix, JR Huertas, ... The Journal of sports medicine and physical fitness 36 (2), 112-116, 1996 | 53 | 1996 |
| Mineral elements content of wild growing edible mushrooms from the southeast of Spain A Haro, A Trescastro, L Lara, I Fernández-Fígares, R Nieto, I Seiquer Journal of Food Composition and Analysis 91, 103504, 2020 | 51 | 2020 |
| Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents C Delgado-Andrade, I Seiquer, MM García, G Galdó, MP Navarro Nutrition 27 (1), 86-91, 2011 | 51 | 2011 |
| Zinc transport in Caco-2 cells and zinc balance in rats: influence of the heat treatment of a casein− glucose− fructose mixture P Navarro, T Aspe, I Seiquer Journal of Agricultural and Food Chemistry 48 (8), 3589-3596, 2000 | 51 | 2000 |
