CRISTINA
SAMANIEGO SÁNCHEZ
PROFESORA TITULAR DE UNIVERSIDAD
JOSÉ JAVIER
QUESADA GRANADOS
PROFESOR TITULAR DE UNIVERSIDAD
Publications by the researcher in collaboration with JOSÉ JAVIER QUESADA GRANADOS (16)
2024
2023
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Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used
Food Research International, Vol. 172
2021
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Migration of avocado virgin oil functional compounds during domestic cooking of eggplant
Foods, Vol. 10, Núm. 8
2019
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Higher socioeconomic status is related to healthier levels of fatness and fitness already at 3 to 5 years of age: The PREFIT project: Relation between socioeconomic status, fatness and fitness in preschoolers
Journal of Sports Sciences, Vol. 37, Núm. 12, pp. 1327-1337
2018
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Use of iso 5495:2009 to determine sensory preferences of consumers of spanish red wines with designation of origin
American Journal of Enology and Viticulture, Vol. 69, Núm. 4, pp. 334-341
2016
2015
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Rhum-Ron-Rum: Technology and Tradition
Encyclopedia of Food and Health (Elsevier Inc.), pp. 618-627
2014
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HPLC Method and Antioxidant Activity for Bioactive Component Determination of Lycopersicon esculentum Mill. Varieties from a Coastal Area of Southern Spain
Food Analytical Methods, Vol. 7, Núm. 3, pp. 660-668
2013
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Síndrome metabólico y nutrición en una población de la costa tropical de Granada
Nutricion Hospitalaria, Vol. 28, Núm. 4, pp. 1190-1194
2012
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Alterations in picual extra virgin olive oils under different storage conditions
European Journal of Lipid Science and Technology, Vol. 114, Núm. 2, pp. 194-204
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Planificación del estudio de viabilidad en ciencia y tecnología de los alimentos. Coordinación de actividades multidisciplinares académicamente dirigidas (PID 08-64)
Innovación docente y buenas prácticas en la Universidad de Granada.: Vol. 1 (Editorial Universidad de Granada), pp. 321-330
2011
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The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions
Journal of Food Composition and Analysis, Vol. 24, Núm. 1, pp. 79-86
2010
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Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers
Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 915-923
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β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system
Journal of Food Composition and Analysis, Vol. 23, Núm. 7, pp. 671-676
2007
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Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
Analytica Chimica Acta, Vol. 593, Núm. 1, pp. 103-107