FRANCISCO
ESPÍNOLA LOZANO
CATEDRATICO DE UNIVERSIDAD
MANUEL
MOYA VILAR
CATEDRATICO DE UNIVERSIDAD
Publicaciones en las que colabora con MANUEL MOYA VILAR (40)
2024
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Biocidal and synergistic effect of three types of biologically synthesised silver/silver chloride nanoparticles
World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 1
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Cu(II) Biosorption and Synthesis of CuO Nanoparticles by Staphylococcus epidermidis CECT 4183: Evaluation of the Biocidal Effect
Applied Sciences (Switzerland), Vol. 14, Núm. 17
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Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology
Foods, Vol. 13, Núm. 13
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Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
Foods, Vol. 13, Núm. 16
2023
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Ag(I) Biosorption and Green Synthesis of Silver/Silver Chloride Nanoparticles by Rhodotorula mucilaginosa 1S1
Nanomaterials, Vol. 13, Núm. 2
2022
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Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
Antioxidants, Vol. 11, Núm. 2
2021
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Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)
Molecules (Basel, Switzerland), Vol. 26, Núm. 5
2020
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Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars
Food Chemistry, Vol. 329
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Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids
Food Chemistry, Vol. 320
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Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: pilot plant’s proposal
European Food Research and Technology, Vol. 246, Núm. 7, pp. 1459-1468
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Valorization of olive mill leaves through ultrasound-assisted extraction
Food Chemistry, Vol. 314
2019
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Aplicación de la metodología de superficies de respuesta en la elaboración de aceites de oliva vírgenes
Aldaba (Ayuntamiento de Martos), Núm. 45, pp. 80-94
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Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds
Journal of Food Quality, Vol. 2019
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Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)
European Journal of Lipid Science and Technology, Vol. 121, Núm. 4
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Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions
Food Chemistry, Vol. 293, pp. 161-168
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Fresh and aromatic virgin olive oil obtained from arbequina, koroneiki, and arbosana cultivars
Molecules, Vol. 24, Núm. 19
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Integrated process for sequential extraction of bioactive phenolic compounds and proteins from mill and field olive leaves and effects on the lignocellulosic profile
Foods, Vol. 8, Núm. 11
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Optimization of oleuropein and luteolin-7-o-glucoside extraction from olive leaves by ultrasound-assisted technology
Energies, Vol. 12, Núm. 13
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Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status
Bioresource Technology, Vol. 280, pp. 459-477
2018
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Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans
LWT - Food Science and Technology, Vol. 90, pp. 22-30