Publicacions (39) Publicacions de CRISTINA SAMANIEGO SÁNCHEZ

2024

  1. A chemometric and sensory study of Spanish Red Wines labelled “Tempranillo Crianza 2010” with Protected Designation of Origin

    Food Bioscience, Vol. 61

  2. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production

    Foods, Vol. 13, Núm. 7

2023

  1. Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used

    Food Research International, Vol. 172

  2. Presence of Parabens in Different Children Biological Matrices and Its Relationship with Body Mass Index

    Nutrients, Vol. 15, Núm. 5

  3. 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

  1. 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

  1. Dietary exposure to parabens and body mass index in an adolescent Spanish population

    Environmental Research, Vol. 201

  2. 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

  3. 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

  4. Migration of avocado virgin oil functional compounds during domestic cooking of eggplant

    Foods, Vol. 10, Núm. 8

  5. 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

2020

  1. A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

    LWT, Vol. 128

2019

  1. Changes in the antioxidant properties of extra virgin olive oil after cooking typical mediterranean vegetables

    Antioxidants, Vol. 8, Núm. 8

  2. 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

  3. Identificación de índices no destructivos de crecimiento y maduración de tunas (Opuntia albicarpa S. Var. Burrona) y evaluación de las condiciones de liofilización

    CyTA: Journal of food, Vol. 17, Núm. 1, pp. 917-925

2018

  1. 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

  1. 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

  2. Ulcerative colitis and Crohn’s disease are associated with decreased serum selenium concentrations and increased cardiovascular risk

    Nutrients, Vol. 8, Núm. 12

2015

  1. Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco

    CyTA: Journal of food, Vol. 13, Núm. 1, pp. 107-115

  2. 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