| Study of the composition of the different parts of a Spanish Thymus vulgaris L. plant MD Guillen, MJ Manzanos Food Chemistry 63 (3), 373-383, 1998 | 163 | 1998 |
| 2, 6‐Di‐tert‐butyl‐hydroxytoluene and its metabolites in foods B Nieva‐Echevarría, MJ Manzanos, E Goicoechea, MD Guillén Comprehensive Reviews in Food Science and Food Safety 14 (1), 67-80, 2015 | 161 | 2015 |
| A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food Research International 66, 379-387, 2014 | 155 | 2014 |
| Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy MD Guillen, MJ Manzanos, L Zabala Journal of Agricultural and Food Chemistry 43 (2), 463-468, 1995 | 116 | 1995 |
| Carbohydrate and nitrogenated compounds in liquid smoke flavorings MD Guillén, MJ Manzanos, ML Ibargoitia Journal of agricultural and food chemistry 49 (5), 2395-2403, 2001 | 107 | 2001 |
| Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass B Nieva-Echevarría, MJ Manzanos, E Goicoechea, MD Guillén Food Research International 99, 630-640, 2017 | 89 | 2017 |
| Study of the components of a solid smoke flavouring preparation MD Guillén, MJ Manzanos Food Chemistry 55 (3), 251-257, 1996 | 85 | 1996 |
| Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L MD Guillén, MJ Manzanos Journal of the Science of Food and Agriculture 79 (10), 1267-1274, 1999 | 82 | 1999 |
| Extractable Components of the Aerial Parts of Salvia lavandulifolia and Composition of the Liquid Smoke Flavoring Obtained from Them MD Guillén, MJ Manzanos Journal of Agricultural and Food Chemistry 47 (8), 3016-3027, 1999 | 70 | 1999 |
| The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food Research International 84, 150-159, 2016 | 69 | 2016 |
| Usefulness of 1H NMR in assessing the extent of lipid digestion B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food chemistry 179, 182-190, 2015 | 68 | 2015 |
| Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis NP Vidal, MJ Manzanos, E Goicoechea, MD Guillén Food chemistry 135 (3), 1583-1591, 2012 | 67 | 2012 |
| A study of several parts of the plant Foeniculum vulgare as a source of compounds with industrial interest MD Guillén, MJ Manzanos Food research international 29 (1), 85-88, 1996 | 60 | 1996 |
| Composition of the extract in dichloromethane of the aerial parts of a Spanish wild growing plant Thymus vulgaris L. MD Guillen, MJ Manzanos Flavour and fragrance journal 13 (4), 259-262, 1998 | 54 | 1998 |
| A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food Chemistry 211, 17-26, 2016 | 49 | 2016 |
| Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME‐GC/MS NP Vidal, MJ Manzanos, E Goicoechea, MD Guillén Journal of the Science of Food and Agriculture 96 (4), 1181-1193, 2016 | 42 | 2016 |
| Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax) B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food Research International 103, 48-58, 2018 | 41 | 2018 |
| Characterization of the components of a salty smoke flavouring preparation MD Guillén, MJ Manzanos Food chemistry 58 (1-2), 97-102, 1997 | 37 | 1997 |
| 1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy … B Nieva-Echevarría, E Goicoechea, MJ Manzanos, MD Guillén Food Research International 91, 171-182, 2017 | 34 | 2017 |
| Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition NP Vidal, E Goicoechea, MJ Manzanos, MD Guillén Journal of the Science of Food and Agriculture 94 (7), 1340-1348, 2014 | 31 | 2014 |
