ANTONIA DE TORRES SÁNCHEZ-rekin lankidetzan egindako argitalpenak (6)

2019

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

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

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. Valorisation of olive agro-industrial by-products as a source of bioactive compounds

    Science of the Total Environment, Vol. 645, pp. 533-542

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