Publications

2019

Manzoni Maroneze M., Jacob-Lopes E., Queiroz Zepka L., Roca M., Pérez-Gálvez A. (2019). Esterified carotenoids as new food components in cyanobacteria. Food Chemistry 287, 295-302. https://doi.org/10.1016/j.foodchem.2019.02.102.

Queiroz Zepka L., Jacob-Lopes E., Roca M. (2019). Catabolism and bioactive properties of chlorophylls 26, 94-100. https://doi.org/10.1016/j.cofs.2019.04.004. https://authors.elsevier.com/a/1Z42y7tbachFUv

Chen K., Roca M. (2019). Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds Food Chemistry 295, 101-109. https://doi.org/10.1016/j.foodchem.2019.05.092. https://authors.elsevier.com/a/1Z5Bx16Ds1htEH.

Viera I., Pérez-Gálvez A., Roca M. (2019). Green Natural Colorants. Molecules 24, (154). http://dx.doi.org/10.3390/molecules24010154. http://www.mdpi.com/1420-3049/24/1/154/pdf

2018

Viera I., Pérez-Gálvez A., Roca M. (2018). Bioaccessibility of Marine Carotenoids. Marine Drugs 16 (397). http://dx.doi.org/10.3390/md16100397. http://www.mdpi.com/1660-3397/16/10/397/pdf

Pérez-Gálvez A, Roca M. (2018). Recent Developments in the Analysis of Carotenoids by Mass Spectrometry. In: Progress in Carotenoid Research. Editorial IntechOpen, UK. ISBN 978-1-78923-717-7. Queiroz Zepka, L; Jacob-Lopes, E; Vera De Rosso, V (Ed). Chapter 2, pp 17-44. http://mts.intechopen.com/articles/show/title/recent-developments-in-the-analysis-of-carotenoids-by-mass-spectrometry.

Viera I., Chen, K., Ríos J.J., Benito I., Pérez-Gálvez A., Roca M. (2018). First‐Pass Metabolism of Chlorophylls in Mice. Molecular Nutrition and Food Research 62 (17), 180052. http://dx.doi.org/10.1002/mnfr.201800562.

Chen, K., Roca M. (2018). Cooking effects on chlorophyll profile of the main edible seaweeds. Food Chemistry 266, 368-374. https://doi.org/10.1016/j.foodchem.2018.06.040. https://authors.elsevier.com/a/1XCiw16Ds1e3Ni

Viera, I., Roca M., and Pérez-Gálvez A. (2018). Mass spectrometry of non-allomerized chlorophylls a and b derivatives from plants. Current Organic Chemistry 22 (9), 842-876.

https://doi.org/10.2174/1385272821666170919155604.

Roca M., Ríos, JJ., and Pérez-Gálvez A. (2018).Mass spectrometry: the indispensable tool for plant metabolomics of colourless chlorophyll catabolites. Phytochemistry Reviews 17, 453-468. https://doi.org/10.1007/s11101-017-9543-z.

Sánchez-Rodríguez E, Lima-Cabello E, Biel-Glesson S, Fernández-Navarro JR, Calleja MA, Roca M, Espejo-Calvo JA, Gil-Extremera B, Soria-Florido M, de la Torre R, Fito M, Covas MI, Alche JD, Martínez de Victoria E, Gil A, Mesa MD. (2018). Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Metabolic Syndrome and Endothelial Functional Risk Biomarkers in Healthy Adults: A Randomized Double-Blind Controlled Trial.Nutrients 10, 626. https://doi.org/10.3390/nu10050626. http://www.mdpi.com/2072-6643/10/5/626/pdf.

Chen K, Roca M. (2018). In vitro bioavailability of chlorophyll pigments from edible seaweeds. Journal of Functional Foods 41, 25-33. https://doi.org/10.1016/j.jff.2017.12.029. https://authors.elsevier.com/a/1WFXz6FNx9aprq.

Chen K, Roca M. (2018). In vitro digestion of chlorophyll pigments from edible seaweeds. Journal of Functional Foods 40, 400-407. https://doi.org/10.1016/j.jff.2017.11.030 https://authors.elsevier.com/a/1W6Ej6FNx9apk8

2017

Pérez-Gálvez A, Viera I, Roca M. (2017). Chemistry in the Bioactivity of Chlorophylls: An Overview. Current Medicinal Chemistry 24 (40), 4515 - 4536. DOI:10.2174/0929867324666170714102619

Roca M, Ríos JJ, Chahuaris A, Pérez-Gálvez A. (2017). Non-fluorescent and yellow chlorophyll catabolites in Japanese plum fruits (Prunus salicina, Lindl.). Food Research International 100, 332-338. https://authors.elsevier.com/c/1VqLk3RC05qWYa

Chen K, Ríos JJ, Pérez-Gálvez A, Roca M. (2017). Comprehensive chlorophyll composition in the main edible seaweeds. Food Chemistry 228, 625-633. http://dx.doi.org/10.1016/j.foodchem.2017.02.036

Pérez-Gálvez A, Roca M. (2017). El modelo de asimilación por difusión facilitada de carotenoides. Transportadores y metabolismo. In: Carotenoides en Alimentación y Salud. Editorial Terracota, México. ISBN 978-84-15413-35-6. Meléndez, A. (Ed). Capítulo 27, pp 609-627. http://www.cyted.org/es/biblioteca/carotenoides-en-agroalimentación-y-salud.

Meléndez-Martínez AJ, Pérez-Gálvez A, Roca M, Estévez-Santiago R, Olmedilla-Alonso B, Mercadante AZ, Ornelas-Paz JJ. (2017). Biodisponibilidad de carotenoides, factores que la determinan y métodos de estimación. In: Carotenoides en Alimentación y Salud. Editorial Terracota, México. ISBN 978-84-15413-35-6. Meléndez, A. (Ed). Capítulo 26, pp 574-608. http://www.cyted.org/es/biblioteca/carotenoides-en-agroalimentación-y-salud.

Roca M, Gallardo-Guerrero L, Gandul-Rojas B. (2017). Metabolismo de carotenoides en el fruto del olivo y sus modificaciones en el procesado industrial. In: Carotenoides en Alimentación y Salud. Editorial Terracota, México. ISBN 978-84-15413-35-6. Meléndez, A. (Ed). Capítulo 20, pp. 444-471. http://www.cyted.org/es/biblioteca/carotenoides-en-agroalimentación-y-salud.

Pérez-Gálvez A, Roca M. (2017). Phyllobilins: A New Group of BioactiveCompounds. In: Studies in Natural Products Chemistry. Vol. 52. Elsevier. ISBN: 978-0-444-63931-8. Atta-ur-Rahman FRS. (Ed). Chapter 4, pp. 159-191.

2016

Vergara-Domínguez H, Ríos JJ, Gandul-Rojas B, Roca M. (2016). Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation. Food Chemistry 212, 604-611. http://dx.doi.org/10.1016/j.foodchem.2016.06.020.

Roca M, Chen K, Pérez-Gálvez A. (2016) Chlorophylls. In: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color. Woodhead Publishing (Elsevier). ISBN: 978-0-081-00371-8. Carle R., Schweiggert R. (Eds). Chapter 6, pp 125-158.

Beatriz Gandul-Rojas, María Roca, Lourdes Gallardo-Guerrero. (2016) Chlorophylls and Carotenoids in Food Products from Olive Tree. Book: "Products from Olive Tree", ISBN 978-953-51-4806-7. Publisher: InTech

2015

Chen K, Ríos JJ, Roca M, Pérez A. (2015). Development of an accurate and high-throughput methodology for structural comprehension of chlorophylls derivatives. (II) Dephytylated derivatives. Journal of Chromatography A. http://dx.doi.org/10.1016/j.chroma.2015.08.007

Chen K, Ríos JJ, Pérez A, Roca M. (2015). Development of an accurate and high-throughput methodology for structural comprehension of chlorophylls derivatives. (I) Phytylated derivatives. Journal of Chromatography A 1406, 99-108. http://dx.doi.org/10.1016/j.chroma.2015.05.072

Santos, M.F.G., Alves R.E., and Roca M. (2015). Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon. Grasas y Aceites, 66 (3) e086. DOI: http://dx.doi.org/10.3989/gya.1062142

Roca M., Ríos, JJ., and Pérez-Gálvez A. (2015). Systematic HPLC/ESI-high resolution-qTOF-MS methodology for catabolomic studies in nonfluorescent chlorophyll catabolites pathway. Journal of Analytical Methods in Chemistry, vol. 2015, Article ID 490627. DOI: 10.1155/2015 490627 (http://www.hindawi.com/journals/jamc/2015/490627/)

Pérez A, Ríos JJ, and Roca, M. (2015). A new probe for tracking the presence of E141i colorant in food. Food Control, 51, 240-243. DOI:http://dx.doi.org/10.1016/j.foodcont.2014.11.028

2014

Ríos, JJ., Roca M and Pérez-Gálvez A. (2014) Non-fluorescent chlorophyll catabolites in Loquats Fruits (Eriobotrya japonica Lindl.). Journal of Agricultural Food Chemistry 62, 10576-10584. DOI: http://dx.doi.org/10.1021/jf503619s

Vergara-Domínguez, H., Roca M and Gandul-Rojas, B. (2014) Thylakoid peroxidase activity responsible for oxidised chlorophyllaccumulation during ripening of olive fruits (Olea europaea L.) FoodResearch International, 65, 247-254.

Ríos, JJ., Pérez-Gálvez A and Roca M. (2014) Non-fluorescentchlorophyll catabolites in quince fruits.Food Research International, 65, 255-262.

2013

Vergara-Domínguez, H., Roca M and Gandul-Rojas, B. (2013) Characterisation of chlorophyll oxidation mediated by peroxidativa activity in olives (Olea europaea L.) cv. Hojiblanca. Food Chemistry 139, 786-795.

Gandul-Rojas B., Gallardo-Guerrero L., Roca M., Aparicio-Ruiz R. (2013) Chromatographic methodologies compounds for olive oil color issues compounds for olive oil color issues Analysis and Properties. Springer Science + Business Media. NY, USA. 219-259 - .

2012

Aparicio-Ruiz, R., Roca M and Gandul-Rojas, B. (2012) Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage. J. Agric Food Chem 60, 7040-7049.

Roca M (2012) In vitro digestive stability and uptake by Caco-2 human intestinal cells of nonfluorescent chlorophyll catabolites. Food Chemistry 130, 134-138.

Gandul-Rojas B, Roca M, Gallardo-Guerrero L. (2012) Detection of the colour adulteration of green table olive with copper chlorophyllin complexes (E-141ii colorant). LWT-Food Science and Technology 46, 311-318.

Gallardo-Guerrero, Gandul-Rojas B, MI Mínguez-Mosquera, Roca M. (2012) Olive production, processing, and quality en “Tropical and SubtropicalFruit Processing and Packaging”. John Wiley Punishing Co CL. 945-991.

2011

Fernández-Orozco R, Roca M, Gandul-Rojas B, Gallardo-Guerrero. (2011) DPPH-Scavending capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening. Journal of Food Composition and analysis 24, 858- 864.

Vergara-Domínguez H, Gandul-Rojas B, Roca M. (2011) Formation of oxidised chlorophyll catabolites in olives. Journal of Food Composition and analysis 24, 851- 857.

Roca M, León L, de la Rosa R. (2011) Pigment metabolism of “Sikita” olive (Olea europaea L.) A new cultivar obtained by cross-breeding A new cultivar obtained by cross-breeding. Journal of Agricultural and Food Chemistry 59, 2049- final.

2010

Roca M, Gallardo-Guerrero L, Mínguez-Mosquera MI, Gandul-Rojas B. (2010) Control of olive oil adulteration with copper-chlorophyll derivatives. Journal of Agricultural and Food Chemistry 58, 51- final.

2009

Aparicio-Ruiz R, Gandul-Rojas B, Roca M (2009) Pigment profile in non-spanish olive varieties (Olea europaea L. var. Coratina, Frantoio, and Koroneiki. Journal of Agricultural and Food Chemistry 57, 10831- 10836.

2008

Gay A, Thomas H, Roca M, James C, Taylor J, Rowland J, Ougham H. (2008) Non-destructive analysis of senescence in mesophyll cells by spectral resolution of protein synthesis-dependent pigment metabolism. New Phytologist 179, 663- 674.

Alós E, Roca M, Minguez-Mosquera, M, Cercós M, Talón MI. (2008) An evaluation of the basis and consequences of a stay green mutation in the navel negra (nan) citrus mutant using transcriptomic and proteomic profiling and metabolite analysis. Plant Physiology 147, 1300- 1315.

2007

Roca M, Gandul-Rojas, B and Minguez-Mosquera, MI. (2007) Varietal differences in catabolic intermediates of chlorophylls in Olea europaea (L.) fruits cvs. Arbequina and Blanqueta. Postharvest Biology and Technology 44, 150- 156.

Minguez-Mosquera MI, Gandul- Rojas, B, Gallardo-Guerrero L, Roca M, and Hornero-Méndez D. (2007) Color quality in olive products. American Chemical Society ISSBN 978-0-8412-7419-8. 22, 294- 310.

Mínguez-Mosquera, M.I.; Gandul-Rojas, B.; Gallardo-Guerrero, M.L., Roca M and Jarén-Galán, M. (2007) Chlorophylls en “Methods of analysis in funtional foods and added nutraceuticals”. FL, USA.CRC Press LLC Boca Raton. 7, 337- 400.

Roca, M., Gandul-Rojas, B. and Mínguez-Mosquera, M.I. (2007) Influence of Processing in Virgen Olive Oil Quality. (Handbook of Food Products Manufacturing). John Wiley & Sons, Inc, ISSBN 978-0-470-04964-8, 749- 768.

2006

Roca M, Hornero-Mendez, D, Gandul-Rojas, B and Minguez-Mosquera, MI. (2006) Stay-green phenotype slows down the carotenogenic process in Capsicum annuum (L.) fruits. Journal of Agricultural and Food Chemistry 54, 8782- 8788.

Roca M and Minguez-Mosquera, MI. (2006) Chlorophyll catabolism pathway in fruits of Capsicum annuum (L.) Stay-green versus red fruits Stay-green versus red fruits. Journal of Agricultural and Food Chemistry 54, 4035- 4040.

Mínguez-Mosquera, M.I.; Roca M., Gallardo-Guerrero, M.L. y Gandul‑Rojas, B. (2006) Clorofilas. Madrid, España. Mundi–Prensa, ISBN 84-87440-36-3 y 84-8476272, 138- 159.

2005

Gallardo-Guerrero L., Roca M., Gandul-Rojas B. and Mínguez-Mosquera M.I. (2005) Effect of storage on the original pigment profile of spanish virgin olive oil. Journal of the American Oil Chemistry Society 82, 33- 39.

2004

Roca M, James C, Pružinská A, Hörtensteiner S, Thomas H and Ougham H. (2004) Analysis of the chlorophyll catabolism pathway in leaves of an introgression senescence mutant of Lolium temulentum. Phytochemistry 65, 1231- 1238.

Gandul-Rojas, B., Roca, M. y Mínguez Mosquera, M.I. (2004) Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (olea europaea) cv. Hojiblanca. J. Plant Physiol. 161, 499- 507.

2003

Pružinská A, Tanner G, Anders I, Roca M and Hörtensteiner S. (2003) Chlorophyll breakdown Pheophorbide a oxygenase is a Rieske-type iron–sulfur protein, encoded by the accelerated cell death 1 gene. Proceedings of the National Academy of Sciences of the United States of America 100, 15259- 15264.

Roca, M, Gandul-Rojas, B.,Gallardo Guerrero, L. y Mínguez Mosquera, M.I. (2003) Pigment parameters determining Spanish virgin olive oil authenticity stability during storage. stability during storage. Journal of the American Oil Chemistry Society 80, 1237-1240.

Roca M, and Minguez-Mosquera MI. (2003) Carotenoid levels during the period of growth and ripening in fruits of different olive varieties (Hojiblanca, Picual and Arbequina). Journal of Plant Physiology 160, 451- 459.

Roca M, and Minguez-Mosquera MI. (2003) Involvement of chlorophyllase in chlorophyll metabolism in olive varieties with high and low concentration of chlorophylls. Physiologia Plantarum 117, 459- 466.

2002

Gallardo-Guerrero L, Roca M, and Mínguez-Mosquera MI. (2002) Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two-phase extraction system. Journal of the American Oil Chemistry Society 79, 105- 109.

Mínguez-Mosquera MI, Gallardo-Guerrero L, and Roca M. (2002) Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling. Journal of the American Oil Chemistry Society 79, 93- 99.

Roca-L.Cepero, M., Gandul-Rojas, B. and Mínguez-Mosquera, M.I. (2002) Composición clorofílica y carotenoide como nuevo índice de autenticidad del aceite de oliva virgen. Mercacei 30, 174- 176.

2001

Roca M, and Minguez-Mosquera MI. (2001) Unusual carotenogenesis in fruits with pronounced anthocyanic ripening (Olea europaea var. Arbequina). Journal of Agricultural and Food Chemistry 49, 4414- 4419.

Roca M, and Minguez-Mosquera M.I (2001) Changes in chloroplast pigments of olive varieties during fruit ripening. Journal of Agricultural and Food Chemistry 49, 832- 839.

Roca M, and Minguez-Mosquera MI. (2001) Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil. Journal of the American Oil Chemistry Society 78, 133- 138.

2000

Roca-L.Cepero, M., Gandul-Rojas, B. and Mínguez-Mosquera, M.I. (2000) Composición clorofílica y carotenoide como nuevo índice de autenticidad del aceite de oliva virgen. Mercacei 22, 97- 98.

Gandul-Rojas, B., Roca-L.Cepero, M. and Mínguez-Mosquera, M.I. (2000) Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil. J.A.O.C.S. 77, 853- 858.

1999

Mínguez-Mosquera, M.I., Roca López-Cepero, M.G. and Gandul-Rojas, B. (1999) Chlorophylls and carotenoids pattern in olive fruits Olea europaea CV Arbequina. Olea europaea CV Arbequina. J. Agric. Food Chem 47, 2207- 2212.