| Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability B Gullon, TA Lú-Chau, MT Moreira, JM Lema, G Eibes Trends in food science & technology 67, 220-235, 2017 | 527 | 2017 |
| Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation B Gómez, B Gullón, R Yáñez, H Schols, JL Alonso Journal of Functional Foods 20, 108-121, 2016 | 255 | 2016 |
| Pectic oligosaccharides: Manufacture and functional properties B Gullón, B Gómez, M Martínez-Sabajanes, R Yáñez, JC Parajó, ... Trends in food science & technology 30 (2), 153-161, 2013 | 243 | 2013 |
| Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction B Gullon, ME Pintado, JA Pérez-Álvarez, M Viuda-Martos Food control 59, 94-98, 2016 | 224 | 2016 |
| Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region JMB de Sousa, EL de Souza, G Marques, M de Toledo Benassi, B Gullón, ... LWT-Food Science and Technology 65, 645-651, 2016 | 224 | 2016 |
| In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability B Gullon, ME Pintado, J Fernández-López, JA Pérez-Álvarez, ... Journal of Functional Foods 19, 617-628, 2015 | 172 | 2015 |
| Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview X Rico, B Gullón, JL Alonso, R Yáñez Food Research International 132, 109086, 2020 | 167 | 2020 |
| Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region JM Sousa, EL De Souza, G Marques, B Meireles, ... Food Research International 84, 61-68, 2016 | 155 | 2016 |
| Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange peel wastes B Gomez, B Gullon, C Remoroza, HA Schols, JC Parajo, JL Alonso Journal of agricultural and food chemistry 62 (40), 9769-9782, 2014 | 155 | 2014 |
| Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products B Gullón, M Gagaoua, FJ Barba, P Gullón, W Zhang, JM Lorenzo Trends in Food Science & Technology 100, 1-18, 2020 | 148 | 2020 |
| Valorization of by-products from olive oil industry and added-value applications for innovative functional foods P Gullon, B Gullon, G Astray, M Carpena, M Fraga-Corral, MA Prieto, ... Food Research International 137, 109683, 2020 | 147 | 2020 |
| L-Lactic acid production from apple pomace by sequential hydrolysis and fermentation B Gullón, R Yáñez, JL Alonso, JC Parajo Bioresource technology 99 (2), 308-319, 2008 | 147 | 2008 |
| Applications of carboxymethyl cellulose-and pectin-based active edible coatings in preservation of fruits and vegetables: A review S Panahirad, M Dadpour, SH Peighambardoust, M Soltanzadeh, B Gullón, ... Trends in Food Science & Technology 110, 663-673, 2021 | 144 | 2021 |
| Structural features and assessment of prebiotic activity of refined arabinoxylooligosaccharides from wheat bran B Gullón, P Gullon, F Tavaria, M Pintado, AM Gomes, JL Alonso, ... Journal of Functional Foods 6, 438-449, 2014 | 137 | 2014 |
| Prebiotic potential of a refined product containing pectic oligosaccharides B Gullón, P Gullón, Y Sanz, JL Alonso, JC Parajó LWT-Food Science and Technology 44 (8), 1687-1696, 2011 | 134 | 2011 |
| Circular bioeconomy and integrated biorefinery in the production of xylooligosaccharides from lignocellulosic biomass: a review CD Pinales-Márquez, RM Rodríguez-Jasso, RG Araújo, A Loredo-Treviño, ... Industrial Crops and Products 162, 113274, 2021 | 133 | 2021 |
| Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review P Gullón, B Gullón, A Romaní, G Rocchetti, JM Lorenzo Trends in Food Science & Technology 101, 182-197, 2020 | 132 | 2020 |
| Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach AK Das, PK Nanda, P Dandapat, S Bandyopadhyay, P Gullón, ... Molecules 26 (9), 2463, 2021 | 131 | 2021 |
| Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology JC Martínez-Patiño, B Gullón, I Romero, E Ruiz, M Brnčić, JŠ Žlabur, ... Ultrasonics sonochemistry 51, 487-495, 2019 | 131 | 2019 |
| Novel strategy for developing healthy meat products replacing saturated fat with oleogels M López-Pedrouso, JM Lorenzo, B Gullón, PCB Campagnol, D Franco Current Opinion in Food Science 40, 40-45, 2021 | 123 | 2021 |
