All Stories

  1. The Role of Food Matrices Supplemented with Milk Fat Globule Membrane in the Bioaccessibility of Lipid Components and Adaptation of Cellular Lipid Metabolism of Caco-2 Cells

    Article • Nutrients, August 2024, MDPI AG

    Dr Antonio Pérez-Gálvez

  2. Absolute chlorophyll composition of commercial green food colorants and coloring foodstuff by HPLC-ESI-QTOF-MS/MS: Copper chlorophyllins

    Article • Food Chemistry, October 2023, Elsevier

    Dr Antonio Pérez-Gálvez

  3. Mechanisms for the interaction of the milk fat globule membrane with the plasma membrane of gut epithelial cells

    Article • Food Research International, August 2023, Elsevier

    Dr Antonio Pérez-Gálvez

  4. Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies

    Article • Antioxidants, October 2021, MDPI AG

    Dr Antonio Pérez-Gálvez

  5. The color of greater flamingo feathers fades when no cosmetics are applied

    Article • Ecology and Evolution, September 2021, Wiley

    Dr Antonio Pérez-Gálvez

  6. An Integrative Approach of an In Vitro Measurement of the Digestibility of Triacylglycerols of Human Milk

    Article • Molecules, March 2021, MDPI AG

    Dr Antonio Pérez-Gálvez

  7. Carotenoids and Chlorophylls as Antioxidants

    Article • Antioxidants, June 2020, MDPI AG

    Dr Antonio Pérez-Gálvez

  8. Accomplished High-Resolution Metabolomic and Molecular Studies Identify New Carotenoid Biosynthetic Reactions in Cyanobacteria

    Article • Journal of Agricultural and Food Chemistry, May 2020, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  9. Profile of Chlorophyll Catabolites in Senescent Leaves of Epipremnun aureum Includes a Catabolite Esterified with Hydroxytyrosol 1-O-Glucoside

    Article • Journal of Natural Products, March 2020, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  10. Chlorophyll Oxidative Metabolism During the Phototrophic and Heterotrophic Growth of Scenedesmus obliquus

    Article • Antioxidants, November 2019, MDPI AG

    Dr Antonio Pérez-Gálvez

  11. In Vitro Digestion of Human Milk: Influence of the Lactation Stage on the Micellar Carotenoids Content

    Article • Antioxidants, August 2019, MDPI AG

    Dr Antonio Pérez-Gálvez

  12. Green Natural Colorants

    Article • Molecules, January 2019, MDPI AG

    Dr Antonio Pérez-Gálvez

  13. Carotenoid Content in Human Colostrum is Associated to Preterm/Full-Term Birth Condition

    Article • Nutrients, November 2018, MDPI AG

    Dr Antonio Pérez-Gálvez

  14. Bioaccessibility of Marine Carotenoids

    Article • Marine Drugs, October 2018, MDPI AG

    Dr Antonio Pérez-Gálvez

  15. First-Pass Metabolism of Chlorophylls in Mice

    Article • Molecular Nutrition & Food Research, August 2018, Wiley

    Dr Antonio Pérez-Gálvez

  16. Activities, bioavailability, and metabolism of lipids from structural membranes and oils: Promising research on mild cognitive impairment

    Article • Pharmacological Research, August 2018, Elsevier

    Dr Antonio Pérez-Gálvez

  17. MS tools for a systematic approach in survey for carotenoids and their common metabolites

    Article • Archives of Biochemistry and Biophysics, July 2018, Elsevier

    Dr Antonio Pérez-Gálvez

  18. Mass Spectrometry of Non-allomerized Chlorophylls a and b Derivatives from Plants

    Article • Current Organic Chemistry, May 2018, Bentham Science Publishers

    Dr Antonio Pérez-Gálvez

  19. Chemistry in the Bioactivity of Chlorophylls: An Overview

    Article • Current Medicinal Chemistry, January 2018, Bentham Science Publishers

    Dr Antonio Pérez-Gálvez

  20. Mass spectrometry: the indispensable tool for plant metabolomics of colourless chlorophyll catabolites

    Article • Phytochemistry Reviews, November 2017, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  21. Non-fluorescent and yellow chlorophyll catabolites in Japanese plum fruits ( Prunus salicina , Lindl.)

    Article • Food Research International, October 2017, Elsevier

    Dr Antonio Pérez-Gálvez

  22. Comprehensive chlorophyll composition in the main edible seaweeds

    Article • Food Chemistry, August 2017, Elsevier

    Dr Antonio Pérez-Gálvez

  23. Xanthophyll esters are found in human colostrum

    Article • Molecular Nutrition & Food Research, July 2017, Wiley

    Dr Antonio Pérez-Gálvez, Josefa Aguayo-Maldonado, Ana Augusta Odorissi Xavier

  24. Carotenoid:β-cyclodextrin stability is independent of pigment structure

    Article • Food Chemistry, April 2017, Elsevier

    Dr Antonio Pérez-Gálvez

  25. In vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulation

    Article • Journal of Food Composition and Analysis, January 2017, Elsevier

    Dr Antonio Pérez-Gálvez

  26. Phyllobilins

    Article • January 2017, Elsevier

    Dr Antonio Pérez-Gálvez

  27. Tropical bat as mammalian model for skin carotenoid metabolism

    Article • Proceedings of the National Academy of Sciences, September 2016, Proceedings of the National Academy of Sciences

    Dr Antonio Pérez-Gálvez

  28. Carotenoids exclusively synthesized in red pepper (capsanthin and capsorubin) protect human dermal fibroblasts against UVB induced DNA damage

    Article • Photochemical & Photobiological Sciences, January 2016, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  29. Carotenoids as a Source of Antioxidants in the Diet

    Article • January 2016, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  30. Chlorophylls

    Article • January 2016, Elsevier

    Dr Antonio Pérez-Gálvez

  31. Development of an accurate and high-throughput methodology for structural comprehension of chlorophylls derivatives. (II) Dephytylated derivatives

    Article • Journal of Chromatography A, September 2015, Elsevier

    Dr Antonio Pérez-Gálvez

  32. Development of an accurate and high-throughput methodology for structural comprehension of chlorophylls derivatives. (I) Phytylated derivatives

    Article • Journal of Chromatography A, August 2015, Elsevier

    Dr Antonio Pérez-Gálvez

  33. A new probe for tracking the presence of E141i food colorant

    Article • Food Control, May 2015, Elsevier

    Dr Antonio Pérez-Gálvez

  34. Systematic HPLC/ESI-High Resolution-qTOF-MS Methodology for Metabolomic Studies in Nonfluorescent Chlorophyll Catabolites Pathway

    Article • Journal of Analytical Methods in Chemistry, January 2015, Hindawi Publishing Corporation

    Dr Antonio Pérez-Gálvez

  35. Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

    Article • Food Research International, November 2014, Elsevier

    Dr Antonio Pérez-Gálvez

  36. Non-fluorescent chlorophyll catabolites in quince fruits

    Article • Food Research International, November 2014, Elsevier

    Dr Antonio Pérez-Gálvez

  37. Nonfluorescent Chlorophyll Catabolites in Loquat Fruits (Eriobotrya japonicaLindl.)

    Article • Journal of Agricultural and Food Chemistry, October 2014, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  38. Effect of Simulated Thermo-Degradation on the Carotenoids, Tocopherols and Antioxidant Properties of Tomato and Paprika Oleoresins

    Article • Journal of the American Oil Chemists Society, September 2013, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  39. Intramolecular Cyclisation as Structural Transformation of Carotenoids During Processing of Paprika (Capsicum annuumL.) and Paprika Oleoresins

    Article • January 2013, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  40. Carotenoids bioavailability from foods: From plant pigments to efficient biological activities

    Article • Food Research International, May 2012, Elsevier

    Dr Antonio Pérez-Gálvez

  41. Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

    Article • LWT, November 2010, Elsevier

    Dr Antonio Pérez-Gálvez

  42. Greater flamingos Phoenicopterus roseus use uropygial secretions as make-up

    Article • Behavioral Ecology and Sociobiology, October 2010, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  43. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products

    Article • July 2010, Wiley

    Dr Antonio Pérez-Gálvez

  44. In Vitro Intestinal Absorption of Carotenoids Delivered as Molecular Inclusion Complexes with β-Cyclodextrin Is Not Inhibited by High-Density Lipoproteins

    Article • Journal of Agricultural and Food Chemistry, March 2010, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  45. In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency

    Article • Nutrition Research, November 2009, Elsevier

    Dr Antonio Pérez-Gálvez

  46. Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions

    Article • Journal of Agricultural and Food Chemistry, June 2009, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  47. Developing an Emulsifier System To Improve the Bioaccessibility of Carotenoids

    Article • Journal of Agricultural and Food Chemistry, November 2008, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  48. Color Quality in Red Pepper (Capsicum annuum, L.) and Derived Products

    Article • June 2008, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  49. Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens

    Article • Grasas y Aceites, June 2008, Departmento de Publicaciones del CSIC

    Dr Antonio Pérez-Gálvez

  50. Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

    Article • Food Chemistry, February 2008, Elsevier

    Dr Antonio Pérez-Gálvez

  51. Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil

    Article • Innovative Food Science & Emerging Technologies, September 2007, Elsevier

    Dr Antonio Pérez-Gálvez

  52. Carotenylflavonoids, a novel group of potent, dual-functional antioxidants

    Article • ARKIVOC, January 2007, ARKAT USA, Inc.

    Dr Antonio Pérez-Gálvez

  53. Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

    Article • Journal of Food Engineering, December 2005, Elsevier

    Dr Antonio Pérez-Gálvez

  54. Postprandial evolution of the carotenoid content in the triacylglycerol-rich lipoprotein fraction after a single ingestion of virgin olive oil in humans

    Article • Food Research International, October 2005, Elsevier

    Dr Antonio Pérez-Gálvez

  55. Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county

    Article • European Food Research and Technology, July 2005, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  56. Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human

    Article • Nutrition Research, July 2005, Elsevier

    Dr Antonio Pérez-Gálvez

  57. Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (CapsicumannuumL.)

    Article • Journal of Agricultural and Food Chemistry, June 2005, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  58. Carotenoid pigments in acerola fruits (Malpighia emarginata DC.) and derived products

    Article • European Food Research and Technology, October 2004, Springer Science + Business Media

    Dr Antonio Pérez-Gálvez

  59. Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage

    Article • Grasas y Aceites, September 2004, Departmento de Publicaciones del CSIC

    Dr Antonio Pérez-Gálvez

  60. Changes in the Carotenoid Metabolism of Capsicum Fruits during Application of Modelized Slow Drying Process for Paprika Production

    Article • Journal of Agricultural and Food Chemistry, February 2004, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  61. Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

    Article • Journal of Agricultural and Food Chemistry, February 2004, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  62. Screening pharmaceutical preparations containing extracts of turmeric rhizome, artichoke leaf, devil's claw root and garlic or salmon oil for antioxidant capacity

    Article • Journal of Pharmacy and Pharmacology, July 2003, Oxford University Press (OUP)

    Dr Helmut Sies, Dr Antonio Pérez-Gálvez

  63. Incorporation of carotenoids from paprika oleoresin into human chylomicrons

    Article • British Journal Of Nutrition, June 2003, Cambridge University Press

    Dr Helmut Sies, Dr Antonio Pérez-Gálvez

  64. Degradation of non-esterified and esterified xanthophylls by free radicals

    Article • Biochimica et Biophysica Acta (BBA) - General Subjects, January 2002, Elsevier

    Dr Antonio Pérez-Gálvez

  65. A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

    Article • Journal of the American Oil Chemists Society, November 2001, Wiley

    Dr Antonio Pérez-Gálvez

  66. Structure−Reactivity Relationship in the Oxidation of Carotenoid Pigments of the Pepper (Capsicum annuumL.)

    Article • Journal of Agricultural and Food Chemistry, October 2001, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  67. Carotenoid Content of the VarietiesJarandaandJariza(CapsicumannuumL.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing

    Article • Journal of Agricultural and Food Chemistry, July 2000, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  68. Effect of High-Temperature Degradative Processes on Ketocarotenoids Present in Paprika Oleoresins

    Article • Journal of Agricultural and Food Chemistry, July 2000, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  69. Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper

    Article • Journal of the American Oil Chemists Society, January 2000, Wiley

    Dr Antonio Pérez-Gálvez

  70. Participation of pepper seed in the stability of paprika carotenoids

    Article • Journal of the American Oil Chemists Society, December 1999, Wiley

    Dr Antonio Pérez-Gálvez

  71. Prediction of Decoloration in Paprika Oleoresins. Application to Studies of Stability in Thermodynamically Compensated Systems

    Article • Journal of Agricultural and Food Chemistry, March 1999, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  72. Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects

    Article • Journal of the American Oil Chemists Society, February 1999, Wiley

    Dr Antonio Pérez-Gálvez

  73. Color Quality in Paprika Oleoresins

    Article • Journal of Agricultural and Food Chemistry, December 1998, American Chemical Society (ACS)

    Dr Antonio Pérez-Gálvez

  74. Termodegradacion de carotenoides en el pimentón

    Article • Grasas y Aceites, October 1997, Departmento de Publicaciones del CSIC

    Dr Antonio Pérez-Gálvez

  75. Processing of Red Pepper Fruits (Capsicum Annuum L.) for Production of Paprika and Paprika Oleoresin

    Article • Wiley

    Dr Antonio Pérez-Gálvez

  76. Lipid-Soluble Vitamins: Nutritional and Functional Aspects

    Article • Wiley

    Dr Antonio Pérez-Gálvez

  77. Paprika Production: Current Processing Techniques and Emerging Technologies

    Article • Wiley

    Dr Antonio Pérez-Gálvez