Publikationen (58) Publikationen von FRANCISCO ESPÍNOLA LOZANO

2024

  1. Biocidal and synergistic effect of three types of biologically synthesised silver/silver chloride nanoparticles

    World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 1

  2. 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

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

    Foods, Vol. 13, Núm. 13

  4. Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage

    Foods, Vol. 13, Núm. 16

2023

  1. Ag(I) Biosorption and Green Synthesis of Silver/Silver Chloride Nanoparticles by Rhodotorula mucilaginosa 1S1

    Nanomaterials, Vol. 13, Núm. 2

2022

  1. Biotechnological use of the ubiquitous fungus Penicillium sp. 8L2: Biosorption of Ag(I) and synthesis of silver nanoparticles

    Journal of Environmental Management, Vol. 316

  2. Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace

    Antioxidants, Vol. 11, Núm. 2

2021

  1. Biosorption mechanisms of Ag(I) and the synthesis of nanoparticles by the biomass from Botryosphaeria rhodina MAMB-05

    Journal of Hazardous Materials, Vol. 420

  2. Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

    Molecules (Basel, Switzerland), Vol. 26, Núm. 5

2020

  1. Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars

    Food Chemistry, Vol. 329

  2. 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

  3. 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

  4. Valorization of olive mill leaves through ultrasound-assisted extraction

    Food Chemistry, Vol. 314

2019

  1. 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

  2. Assessment of by-product from botryosphaeria rhodina MAMB-05 as an effective biosorbent of Pb(II)

    Molecules, Vol. 24, Núm. 18

  3. 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

  4. 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

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

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

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

    Molecules, Vol. 24, Núm. 19

  7. 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