| Gamma-aminobutyric acid as a bioactive compound in foods: a review M Diana, J Quílez, M Rafecas Journal of functional foods 10, 407-420, 2014 | 472 | 2014 |
| Potential uses and benefits of phytosterols in diet: present situation and future directions J Quilez, P Garcia-Lorda, J Salas-Salvado Clinical Nutrition 22 (4), 343-351, 2003 | 306 | 2003 |
| Salt in bread in Europe: potential benefits of reduction J Quilez, J Salas-Salvado Nutrition reviews 70 (11), 666-678, 2012 | 156 | 2012 |
| Relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette J Quílez, JA Ruiz, MP Romero Journal of food science 71 (6), S423-S427, 2006 | 110 | 2006 |
| Solid‐phase microextraction method for headspace analysis of volatile compounds in bread crumb JA Ruiz, J Quilez, M Mestres, J Guasch Cereal Chemistry 80 (3), 255-259, 2003 | 86 | 2003 |
| Palm oil on the edge E Gesteiro, L Guijarro, FJ Sánchez-Muniz, MC Vidal-Carou, A Troncoso, ... Nutrients 11 (9), 2008, 2019 | 81 | 2019 |
| Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content M Diana, M Rafecas, C Arco, J Quílez Journal of food composition and analysis 35 (2), 94-100, 2014 | 77 | 2014 |
| Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness F Ronda, PA Caballero, J Quilez, YH Roos Journal of cereal science 53 (1), 97-103, 2011 | 76 | 2011 |
| Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production M Diana, A Tres, J Quílez, M Llombart, M Rafecas LWT-Food Science and Technology 56 (2), 351-355, 2014 | 75 | 2014 |
| Bakery products enriched with phytosterol esters, α-tocopherol and β-carotene decrease plasma LDL-cholesterol and maintain plasma β-carotene concentrations in … J Quílez, JA Ruiz, M Rafecas, G Brufau, P Garcia-Lorda, I Megias, M Bulló, ... The Journal of nutrition 133 (10), 3103-3109, 2003 | 71 | 2003 |
| Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads M Diana, M Rafecas, J Quílez Journal of cereal science 60 (3), 639-644, 2014 | 68 | 2014 |
| Changes in bread consumption and 4-year changes in adiposity in Spanish subjects at high cardiovascular risk I Bautista-Castaño, A Sánchez-Villegas, R Estruch, ... British Journal of Nutrition 110 (2), 337-346, 2013 | 65 | 2013 |
| Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in … M Campdepadrós, AM Stchigel, M Romeu, J Quilez, R Solà Food Control 23 (1), 26-31, 2012 | 51 | 2012 |
| A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction E Peñas, M Diana, J Frías, J Quílez, C Martínez-Villaluenga Plant foods for human nutrition 70, 97-103, 2015 | 50 | 2015 |
| Bakery products enriched with phytosterols, α-tocopherol and β-carotene. Sensory evaluation and chemical comparison with market products J Quílez, JA Ruiz, G Brufau, M Rafecas Food chemistry 94 (3), 399-405, 2006 | 50 | 2006 |
| Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread F Ronda, J Quilez, V Pando, YH Roos Journal of Food Engineering 131, 116-123, 2014 | 49 | 2014 |
| Improved postprandial response and feeling of satiety after consumption of low‐calorie muffins with maltitol and high‐amylose corn starch J Quilez, M Bullo, J Salas‐Salvadó Journal of food science 72 (6), S407-S411, 2007 | 36 | 2007 |
| High insoluble fibre content increases in vitro starch digestibility in partially baked breads F Ronda, P Rivero, PA Caballero, J Quilez International journal of food sciences and nutrition 63 (8), 971-977, 2012 | 31 | 2012 |
| Effect of functional bread rich in potassium, γ-aminobutyric acid and angiotensin-converting enzyme inhibitors on blood pressure, glucose metabolism and endothelial function: a … N Becerra-Tomás, M Guasch-Ferré, J Quilez, J Merino, R Ferré, ... Medicine 94 (46), e1807, 2015 | 24 | 2015 |
| Gamma-aminobutyric acid-enriched fermented foods J Quílez, M Diana Fermented foods in health and disease prevention, 85-103, 2017 | 21 | 2017 |
