Ciencias Químicas
Facultad
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Instituto de la Grasa
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Instituto de la Grasa (15)
2015
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Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship
Food Chemistry, Vol. 173, pp. 313-320
2012
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Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil
Food Chemistry, Vol. 131, Núm. 3, pp. 869-878
2011
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Acetylation of hydroxytyrosol enhances its transport across differentiated Caco-2 cell monolayers
Food Chemistry, Vol. 125, Núm. 3, pp. 865-872
2009
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Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivatives
Food Chemistry, Vol. 115, Núm. 1, pp. 86-91
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Synthesis of hydroxytyrosyl alkyl ethers from olive oil waste waters
Molecules, Vol. 14, Núm. 5, pp. 1762-1772
2008
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New lipophilic tyrosyl esters. Comparative antioxidant evaluation with hydroxytyrosyl esters
Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 22, pp. 10960-10966
2006
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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
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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
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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
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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
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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
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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
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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
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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
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Reduction of oil bitterness by heating of olive (Olea europaea) fruits
Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 9, pp. 4231-4235