CRISTINA
SAMANIEGO SÁNCHEZ
PROFESORA TITULAR DE UNIVERSIDAD
Publicaciones (28) Publicaciones de CRISTINA SAMANIEGO SÁNCHEZ
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
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Presence of Parabens in Different Children Biological Matrices and Its Relationship with Body Mass Index
Nutrients, Vol. 15, Núm. 5
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Proyecto aprendizaje-servicio desde la farmacia y ciencias de la alimentación (I): elaboración de un taller de medicamentos para adolescentes
Ars pharmaceutica, Vol. 64, Núm. 1, pp. 53-53
2022
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CHEMICAL CHANGES OF PUMPKIN SEED OILS AND THE IMPACT ON LIPID STABILITY DURING THERMAL TREATMENT: STUDY BY FTIR - SPECTROSCOPY
Journal of Microbiology, Biotechnology and Food Sciences, Vol. 11, Núm. 6
2021
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Dietary exposure to parabens and body mass index in an adolescent Spanish population
Environmental Research, Vol. 201
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Differences in the phenolic profile by uplc coupled to high resolution mass spectrometry and antioxidant capacity of two diospyros kaki varieties
Antioxidants, Vol. 10, Núm. 1, pp. 1-19
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FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPONICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON
Journal of Microbiology, Biotechnology and Food Sciences, Vol. 11, Núm. 1, pp. 1-6
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Migration of avocado virgin oil functional compounds during domestic cooking of eggplant
Foods, Vol. 10, Núm. 8
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Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas
Food Research International, Vol. 141
2019
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Changes in the antioxidant properties of extra virgin olive oil after cooking typical mediterranean vegetables
Antioxidants, Vol. 8, Núm. 8
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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
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Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils. Role of polyphenols and tocopherols
Journal of AOAC International, Vol. 99, Núm. 2, pp. 489-494
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Ulcerative colitis and Crohn’s disease are associated with decreased serum selenium concentrations and increased cardiovascular risk
Nutrients, Vol. 8, Núm. 12
2015
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Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
Food Chemistry, Vol. 188, pp. 430-438
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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