ALBERTO FERNÁNDEZ GUTIÉRREZ-rekin lankidetzan egindako argitalpenak (25)

2017

  1. AMPK modulatory activity of olive-tree leaves phenolic compounds: Bioassay-guided isolation on adipocyte model and in silico approach

    PLoS ONE, Vol. 12, Núm. 3

  2. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 501-523

  3. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 3, pp. 637-652

  4. Application and comparison of high-speed countercurrent chromatography and high-performance liquid chromatography in semi-preparative separation of decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), a bioactive secoiridoid from extra-virgin olive oil

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 2

2016

  1. Comprehensive, untargeted, and qualitative RP-HPLC-ESI-QTOF/MS2 metabolite profiling of green asparagus (Asparagus officinalis)

    Journal of Food Composition and Analysis, Vol. 46, pp. 78-87

2015

  1. Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations

    Food Chemistry, Vol. 182, pp. 282-291

  2. RP-HPLC-ESI-QTOF/MS2 based strategy for the comprehensive metabolite profiling of Sclerocarya birrea (marula) bark

    Industrial Crops and Products, Vol. 71, pp. 214-234

  3. Tendencias en la caracterización química del perfil fenólico del aceite de oliva virgen: situación actual y nuevos retos

    Olivae: revista oficial del Consejo Oleícola Internacional, Núm. 122, pp. 3-16

  4. Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 3, pp. 389-397

2014

  1. A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil

    Talanta, Vol. 127, pp. 18-25

  2. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

    Food Control, Vol. 40, Núm. 1, pp. 292-299

  3. Polyphenols and the Modulation of Gene Expression Pathways: Can We Eat Our Way Out of the Danger of Chronic Disease?

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 985-1001

2013

  1. 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

  2. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

    Food Research International, Vol. 54, Núm. 2, pp. 1868-1875

  3. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 22, pp. 5179-5188

  4. 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

  5. Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

    Food Research International, Vol. 50, Núm. 1, pp. 401-408

  6. Phytochemical characterisation of green beans (Phaseolus vulgaris L.) by using high-performance liquid chromatography coupled with time-of-flight mass spectrometry

    Phytochemical Analysis, Vol. 24, Núm. 2, pp. 105-116

  7. Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry

    Food Research International, Vol. 50, Núm. 1, pp. 77-84

2012

  1. New filtration systems for extra-virgin olive oil: Effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 14, pp. 3754-3762