ANTONIA DE TORRES SÁNCHEZ-rekin lankidetzan egindako argitalpenak (12)

2024

  1. Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology

    Foods, Vol. 13, Núm. 13

2020

  1. 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

2019

  1. 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

  2. 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

  3. Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

    Food Chemistry, Vol. 293, pp. 161-168

  4. Fresh and aromatic virgin olive oil obtained from arbequina, koroneiki, and arbosana cultivars

    Molecules, Vol. 24, Núm. 19

2018

  1. 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

  2. Industrial production of a balanced virgin olive oil

    LWT, Vol. 97, pp. 588-596

  3. Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils

    LWT, Vol. 98, pp. 31-38

2016

  1. Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management

    European Food Research and Technology, Vol. 242, Núm. 10, pp. 1709-1718

2015

  1. Comparative study of coadjuvants for extraction of olive oil

    European Food Research and Technology, Vol. 241, Núm. 6, pp. 759-768

2010

  1. Industrial trials on coadjuvants for olive oil extraction

    Journal of Food Engineering, Vol. 97, Núm. 1, pp. 57-63