Publicaciones en las que colabora con MARÍA LUISA LORENZO TOVAR (55)

2022

  1. Enseñanza del Análisis Sensorial en un Panel de Cata y su relación con las propiedades del Aceite de Oliva Virgen

    ReiDoCrea: Revista electrónica de investigación y docencia creativa, Vol. 11, pp. 87-89

2019

  1. Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12-Month Storage

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 96, Núm. 4, pp. 381-389

2017

  1. Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

    Flavour and Fragrance Journal, Vol. 32, Núm. 4, pp. 294-304

  2. El análisis sensorial como disciplina científica para la caracterización y el control de calidad de los alimentos: panel de cata de la Universidad de Granada

    Evaluación de la Calidad de la Investigación y de la Educación Superior: libro de resúmenes XIV FECIES

2016

  1. Association of bisphenol A exposure with dietary quality indices in Spanish schoolchildren

    Food and Chemical Toxicology, Vol. 94, pp. 25-30

  2. Estudios sobre la Anaplasmosis ovina en la comarca del Matarraña (Teruel). Infección experimental con Anaplasma ovis

    XLI Congreso nacional de la sociedad española de ovinotecnia y caprinotecnia (SEOC): XVII congreso internacional SEOC

  3. Phenolic compounds in extra virgin olive oil stimulate human osteoblastic cell proliferation

    PLoS ONE, Vol. 11, Núm. 3

2015

  1. Anaplasmosis en varios rebaños ovinos de la comarca del Matarraña (Teruel)

    Xl Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC) XVL Congreso Internacional

  2. Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 92, Núm. 10, pp. 1491-1501

  3. Proposal of a mediterranean diet serving score

    PLoS ONE, Vol. 10, Núm. 6

  4. Sodium/potassium relationship in biofortified cucumber

    Agro Food Industry Hi-Tech, Vol. 26, Núm. 5, pp. 52-55

2014

  1. Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 12, pp. 1647-1653

  2. Development and validation of a nutritional questionnaire for the Palestine population

    Public Health Nutrition, Vol. 17, Núm. 11, pp. 2512-2518

  3. Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 12, pp. 1634-1646

  4. Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 9, pp. 1460-1469

  5. Mineral element contents in commercially valuable fish species in Spain

    Scientific World Journal, Vol. 2014

2013

  1. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

    Food Research International, Vol. 54, Núm. 2, pp. 1860-1867

  2. Mediterranean diet and bone mineral density in two age groups of women

    International Journal of Food Sciences and Nutrition, Vol. 64, Núm. 2, pp. 155-161

  3. Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 6, pp. 621-630

2012

  1. Asociación entre el índice de calidad antioxidante de la dieta y la densidad mineral ósea en mujeres Españolas

    Nutricion Hospitalaria, Vol. 27, Núm. 6, pp. 1886-1893