JESÚS
LOZANO SÁNCHEZ
PROFESOR TITULAR DE UNIVERSIDAD
ROSA MARÍA
QUIRANTES PINE
PROFESORA SUSTITUTA (LOSU)
Publications by the researcher in collaboration with ROSA MARÍA QUIRANTES PINE (16)
2024
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Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates
Nutrients, Vol. 16, Núm. 1
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Mass Spectrometry Characterization of Honeydew Honey: A Critical Review
Foods, Vol. 13, Núm. 14
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Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process
Foods, Vol. 13, Núm. 10
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Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions
Food Research International, Vol. 197
2023
2022
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Analysis and Screening of Commercialized Protein Supplements for Sports Practice
Foods, Vol. 11, Núm. 21
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Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract
Foods, Vol. 11, Núm. 5
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Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process
Metabolites, Vol. 12, Núm. 10
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Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions
Horticulturae, Vol. 8, Núm. 7
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Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species
Foods, Vol. 11, Núm. 13
2018
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Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product
Electrophoresis, Vol. 39, Núm. 15, pp. 1908-1916
2013
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HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts
Phytochemical Analysis, Vol. 24, Núm. 3, pp. 213-223
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Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life
Food Control, Vol. 30, Núm. 2, pp. 606-615
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Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil: A new family of gerosuppressant agents
Cell Cycle, Vol. 12, Núm. 4, pp. 555-578
2011
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Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 21, pp. 11491-11500