Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food IndustrySilvia Molino, Mariano E. Fernández-Miyakawa, José Ángel Rufián‐Henares et al.|Journal of Agricultural and Food Chemistry|2019Cited by 84
Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentationSilvia Molino, José Ángel Rufián‐Henares, Samuele Giovando et al.|Journal of Functional Foods|2018Cited by 56
Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern SpainDaniel Hinojosa-Nogueira, José Ángel Rufián‐Henares|Food and Chemical Toxicology|2023Cited by 11