Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (15)

2008

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

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

2006

  1. Lipophilic hydroxytyrosyl esters. Antioxidant activity in lipid matrices and biological systems

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 11, pp. 3779-3785

2005

  1. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 14, pp. 5766-5771

2004

  1. Evaluation of Virgin Olive Oil Bitterness by Quantification of Secoiridoid Derivatives

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 81, Núm. 1, pp. 71-75

2003

  1. Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 24, pp. 7170-7175

  2. Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

    Journal of Chromatography A, Vol. 983, Núm. 1-2, pp. 283-288