Publicaciones (121) Publicaciones de ALEGRÍA CARRASCO PANCORBO

2023

  1. A multiomics integrative analysis of color de-synchronization with softening of ‘Hass’ avocado fruit: A first insight into a complex physiological disorder

    Food Chemistry, Vol. 408

  2. Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season

    Plants, Vol. 12, Núm. 16

  3. Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars’ Resistance/Susceptibility to the Soil Fungus Verticillium dahliae

    Antioxidants, Vol. 12, Núm. 12

  4. Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography-Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 14, pp. 5674-5685

  5. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions

    Plants, Vol. 12, Núm. 9

  6. The roots of olive cultivars differing in tolerance to Verticillium dahliae show quantitative differences in phenolic and triterpenic profiles

    Journal of Plant Interactions, Vol. 18, Núm. 1

  7. Use of olive pomace extract as a pollinator attractant to increase onion (Allium cepa L.) seed crop production

    European Journal of Agronomy, Vol. 149

2022

  1. Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity

    Antioxidants, Vol. 11, Núm. 3

  2. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

    Food Chemistry, Vol. 380

  3. Fruit Phenolic and Triterpenic Composition of Progenies of Olea europaea subsp. cuspidata, an Interesting Phytochemical Source to Be Included in Olive Breeding Programs

    Plants, Vol. 11, Núm. 14

  4. Implementación del Aprendizaje Basado en Proyectos en la enseñanza de Química Analítica: Un caso práctico

    Educar para transformar: Innovación pedagógica, calidad y TIC en contextos formativos (Dykinson), pp. 2836-2846

  5. Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness

    Food Chemistry, Vol. 394

  6. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

  7. ¿Cómo afrontar la enseñanza de la Calibración Metodológica en Química Analítica?: Visión compartida por distintas docentes del área

    Educar para transformar: Innovación pedagógica, calidad y TIC en contextos formativos (Dykinson), pp. 2913-2920

2021

  1. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605

  2. Caerulines a and b, flavonol diacylglycosides from persea caerulea

    ACS Omega, Vol. 6, Núm. 48, pp. 32631-32636

  3. Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties

    TrAC - Trends in Analytical Chemistry, Vol. 135

  4. From green technology to functional olive oils: Assessing the best combination of olive tree-related extracts with complementary bioactivities

    Antioxidants, Vol. 10, Núm. 2, pp. 1-14

  5. Searching for the perfect evaluation system: What are the mostsuitable assessment tools?

    Actas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento. 15-20 de noviembre de 2021

  6. The teaching-learning process of the different types ofmethodological calibration in Analytical Chemistry: experiences of lecturers from two spanish universities

    Actas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento. 15-20 de noviembre de 2021