Publicaciones en las que colabora con MARÍA LUISA LORENZO TOVAR (15)

2019

  1. Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12-Month Storage

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 96, Núm. 4, pp. 381-389

2017

  1. Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

    Flavour and Fragrance Journal, Vol. 32, Núm. 4, pp. 294-304

2016

  1. Association of bisphenol A exposure with dietary quality indices in Spanish schoolchildren

    Food and Chemical Toxicology, Vol. 94, pp. 25-30

  2. Phenolic compounds in extra virgin olive oil stimulate human osteoblastic cell proliferation

    PLoS ONE, Vol. 11, Núm. 3

2015

  1. Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 92, Núm. 10, pp. 1491-1501

  2. Proposal of a mediterranean diet serving score

    PLoS ONE, Vol. 10, Núm. 6

2014

  1. Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 12, pp. 1647-1653

  2. Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 12, pp. 1634-1646

  3. Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 9, pp. 1460-1469

  4. Mineral element contents in commercially valuable fish species in Spain

    Scientific World Journal, Vol. 2014

2013

  1. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

    Food Research International, Vol. 54, Núm. 2, pp. 1860-1867

  2. Mediterranean diet and bone mineral density in two age groups of women

    International Journal of Food Sciences and Nutrition, Vol. 64, Núm. 2, pp. 155-161

  3. Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 6, pp. 621-630

2012

  1. Asociación entre el índice de calidad antioxidante de la dieta y la densidad mineral ósea en mujeres Españolas

    Nutricion Hospitalaria, Vol. 27, Núm. 6, pp. 1886-1893

  2. Influencia del proceso de maduración del fruto en la calidad sensorial de aceites de oliva virgen de las variedades Picual, Hojiblanca y Picudo: Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars.

    Grasas y aceites, Vol. 63, Núm. 4, pp. 403-410