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

2015

  1. Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship

    Food Chemistry, Vol. 173, pp. 313-320

2012

  1. 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

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. 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

2002

  1. Determination of esters of fatty acids with low molecular weight alcohols in olive oils

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 16, pp. 4721-4725

  2. Fast quality monitoring of oil from prefried and fried foods by focused microwave-assisted Soxhlet extraction

    Food Chemistry, Vol. 76, Núm. 2, pp. 241-248

2001

  1. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 5, pp. 2185-2192

  2. Reduction of oil bitterness by heating of olive (Olea europaea) fruits

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 9, pp. 4231-4235