Publications en collaboration avec des chercheurs de Instituto de Investigación y Formación Agraria y Pesquera (23)

2013

  1. Anticancer activity of olive oil hydroxytyrosyl acetate in human adenocarcinoma caco-2 cells

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 13, pp. 3264-3269

  2. Hydroxytyrosyl ethyl ether exhibits stronger intestinal anticarcinogenic potency and effects on transcript profiles compared to hydroxytyrosol

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 1172-1182

2012

  1. Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

    Food Chemistry, Vol. 130, Núm. 4, pp. 797-813

  2. Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 6, pp. 703-707

  3. Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

    Food Chemistry, Vol. 131, Núm. 3, pp. 869-878

2011

  1. Acetylation of hydroxytyrosol enhances its transport across differentiated Caco-2 cell monolayers

    Food Chemistry, Vol. 125, Núm. 3, pp. 865-872

  2. Alkyl hydroxytyrosyl ethers show protective effects against oxidative stress in HepG2 cells

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 11, pp. 5964-5976

  3. Preparation and antioxidant activity of tyrosyl and homovanillyl ethers

    Food Chemistry, Vol. 129, Núm. 3, pp. 1169-1178

2010

  1. Bioavailability and metabolism of virgin olive oil phenolic compounds

    Olive Oil and Health (Nova Science Publishers, Inc.), pp. 479-494

  2. Determinación del contenido de elementos minerales en aceituna mediante espectrofotometría de absorción atómica

    Spanish Journal of Agricultural Research, Vol. 8, Núm. 4, pp. 1183-1190

  3. Transepithelial transport and metabolism of new lipophilic ether derivatives of hydroxytyrosol by enterocyte-like Caco-2/TC7 cells

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 21, pp. 11501-11509

  4. Uptake and metabolism of new synthetic lipophilic derivatives, hydroxytyrosyl ethers, by human hepatoma hepg2 cells

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 2, pp. 798-806

2009

  1. Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivatives

    Food Chemistry, Vol. 115, Núm. 1, pp. 86-91

  2. Synthesis of hydroxytyrosyl alkyl ethers from olive oil waste waters

    Molecules, Vol. 14, Núm. 5, pp. 1762-1772

2008

  1. Influence of lipid matrix in the bitterness perception of virgin olive oil

    Food Quality and Preference, Vol. 19, Núm. 4, pp. 421-430

  2. New lipophilic tyrosyl esters. Comparative antioxidant evaluation with hydroxytyrosyl esters

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 22, pp. 10960-10966

2007

  1. Chromatographic and electrophoretic methods for the analysis of biomarkers of oxidative damage to macromolecules (DNA, lipids, and proteins)

    Journal of Separation Science, Vol. 30, Núm. 2, pp. 175-191

  2. Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system

    Journal of Agricultural and Food Chemistry

  3. Effect of the olive oil phenol hydroxytyrosol on human hepatoma HepG2 cells: Protection against oxidative stress induced by tert-butylhydroperoxide

    European Journal of Nutrition, Vol. 46, Núm. 2, pp. 70-78

2006

  1. Rapid and quantitative extraction method for the determination of chlorophylls and carotenoids in olive oil by high-performance liquid chromatography

    Analytical and Bioanalytical Chemistry, Vol. 385, Núm. 7, pp. 1247-1254